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Barbecued Grouper Easy Recipe.
Groupers have large, white-flaked flesh with no intramuscular bones. The skin is tough and strongly flavored and should be removed during cleaning. They are considered to be excellent highly-priced food substance. Grouper has also become the choice of people concerned with healthy eating because it is nutritious in addition to being delicious.
4 ounces of uncooked grouper has only 110 calories, very low in fat, 2 grams of none saturated fat and only 55 grams of cholesterol, 23 grams of protein, high in Vitamin B-6, Vitamin B-12, Phosphorus, Magnesium, Vitamin A, plus Calcium, Thiamin and Iron. The combined nutrient strengths of Grouper make it an outstanding food, one of the best seafood culinary choices.
This is easy recipe for Barbecued Marinated grouper basted with butter, soy sauce, and lemon juice while barbecuing.
Ingredients:
- 2 pounds (1 kg) fresh Grouper fillets
- 1/2 cup (115 g) margarine or butter
- 1/2 cup (125 mL) vegetable oil
- 2 tbsp (30 mL) soy sauce
- 1 tbsp (15 mL) Worcestershire sauce
- 1 1/2 tbsp (22.5 mL) lemon or lime juice
- Pepper, to taste
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Serves/Makes: 4
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How to cook Barbecued Grouper:
- Wash the fillets thoroughly under cold running water.
- Drain it well with paper towl.
- Cut fish into 4 serving-size pieces.
- Into a 4-cup (1-L) bowl, combine all other ingredients.
- Arrange fish pieces into a well-greased hinged wire grill, about 4 inches (10 cm) from hot coals.
- If you do not have a hinged grill, cover grill with aluminum foil and pierce liberally with a fork.
- Cook fish pieces for approximately 7 minutes per side, basting frequently with sauce.
- Remove to a warm dish when fish flakes easily when tested with a fork.
Notes:
This Barbecued Grouper is a very affordable dish. It is delicious, simple, quick and very easy to cook. Preparation plus cooking time: 30 minutes
This recipe for Barbecued Grouper serves/makes: 4
Main Ingredient: Grouper
Preparation Method: Barbecue
Cuisine: American
How to Fillet a Grouper:
Remove the scales of the fish on both sides. Then make a clean cut behind the gills to decapitate head. Cut away the fillets starting at the top of the main bone behind the head of the fish. Cut out the flesh with a sharp knife, it will almost naturally peel away from the bones. Leaving the skin on makes it easier to cook and more fishlike in appearance but skin is tough and strongly flavored. The head and all the trimmings, bones could be saved for a fish soup or fish curry.
Another way you can cut fish head up to about halfway then inserted the knife into the stomach cavity and continued cutting but only through the skin do not touching the entrail. When it is done, pulled the head off and the intact entrail will came with it.
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Grouper Recepies
Fish Recepies
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