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Honey Mustard Broiled Grouper 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 recipe for Broiled Grouper fillets with honey, orange marmalade, orange juice, Dijon mustard, light soy sauce, and ground white pepper.
Ingredients:
- 3/4 pound fresh grouper fillets
- 1 tbsp honey
- 1 tbsp orange juice
- 1 tbsp orange marmalade
- 1/2 tsp light soy sauce
- 3/4 tsp Dijon mustard
- 1/8 tsp ground white pepper
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Serves/Makes: 2
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How to cook Honey Mustard Broiled Grouper:
- Wash the fillets thoroughly under cold running water.
- Place fillets in salt water and let it soak for 15 minutes.
- Rinse well under cold running water, drain it well.
- Combine honey, orange marmalade, orange juice, Dijon mustard, light soy sauce, and ground white pepper; mix well.
- Brush glaze on the grouper fillets and place on broiler pan.
- Broil 5 to 6 inches from source of heat until sauce begins to brown.
- Turn the grouper fillets and brush with sauce and broil until fish flakes easily.
Notes:
This Honey Mustard Broiled Grouper is a very affordable dish. It is delicious, simple, and very easy recipe.
This recipe for Honey Mustard Broiled Grouper serves/makes: 2
Main Ingredient: Grouper
Preparation Method: Broiled/Grilled
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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