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Simmered Grouper with Tomato 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 and healthy Italian recipe how to simmered grouper fillet with an extra-virgin olive oil, tomato, garlic, and fresh basil.
Ingredients:
- 1 fresh Grouper 3/4 inch thick fillet (about 1 pound)
- 2 tbsp extra-virgin olive oil
- 1/2 cup tomato, coarsely chopped
- 1 small garlic clove, minced
- 2 tbsp fresh basil, thinly sliced
- 1/8 tsp black pepper
- 1/4 tsp salt
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Serves/Makes: 2
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How to cook Simmered Grouper with Tomato:
- Wash the fish thoroughly under cold running water.
- Place fish in salt water and let it soak for 20 minutes.
- Make fillet skinned and halved crosswise
- Rinse well under cold running water, drain it well.
- Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add grouper, turning to coat with oil on both sides.
- Arrange grouper skinned sides down and sprinkle with salt and pepper.
- Toss together tomato, garlic, basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of grouper.
- Cover skillet with a tight-fitting lid and simmer grouper over moderately high heat for about 8 minutes, until just cooked through.
Notes:
This Simmered Grouper with Tomato is a very healthy and affordable dish. It is delicious, simple, quick and very easy to cook. Can be ready in 10 minures.
This recipe for Simmered Grouper with Tomato serves/makes: 2
Main Ingredient: Grouper or
Red Snapper
Preparation Method: Pan Fried/Sauteed/Simmered
Cuisine: Italian
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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