Best 2 Broiled Grouper Parmesan Recipes

Indulge in a culinary delight with our tantalizing Broiled Grouper Parmesan recipe, a seafood masterpiece that combines the delicate flavors of grouper with a crispy Parmesan crust. This delectable dish is perfect for a special occasion or a weeknight dinner, offering a symphony of textures and flavors that will leave your taste buds dancing.

In addition to the classic Broiled Grouper Parmesan, this article presents a tempting array of variations to suit every palate. From the zesty kick of the Lemon-Herb Grouper to the rich and creamy indulgence of the Spinach-Artichoke Stuffed Grouper, each recipe promises a unique culinary adventure. So, prepare to embark on a journey of culinary exploration as we guide you through these delectable creations.

Here are our top 2 tried and tested recipes!

SUPER GROUPER

Super Grouper image

A super simple broiled grouper fillet recipe for all of you grouper groupies. Fillets 1 inch thick take about 12 to 14 minutes to cook properly. If using thinner fillets, reduce cooking time accordingly.

Provided by Shirley

Categories Seafood Fish

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup butter, melted
2 tablespoons lemon juice
¼ teaspoon garlic salt
½ teaspoon dried parsley
⅛ teaspoon paprika
¼ teaspoon ground white pepper
2 pounds grouper fillets
2 tablespoons mayonnaise
⅛ teaspoon paprika

Steps:

Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 1.1 g, Cholesterol 146.9 mg, Fat 30.8 g, Fiber 0.1 g, Protein 44.4 g, SaturatedFat 15.9 g, Sodium 410.2 mg, Sugar 0.3 g

PAUL'S GRILLED GROUPER

Paul's Grilled Grouper image

This is a South Louisiana secret ... and a great way to grill fish that leaves you worry-free. Not only does this make for easier fish cleaning, but the scales keep the fish from drying out while on the grill. Fish cooked this way consistently results in juicy, moist fillets.

Provided by Food Network

Categories main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 25

Ingredients

4 tablespoons melted butter
3 cloves minced garlic
1 tablespoon finely grated Parmesan
1 tablespoon Essence, recipe follows
4 tablespoons olive oil
1 (3 1/2 to 4 pound) grouper, fillets removed with scales intact
1/4 cup finely chopped fresh herbs, such as tarragon, thyme, basil or chives
Arugula and Orange Salad, recipe follows
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
2 cups arugula, cleaned
2 cups baby spinach, cleaned
1/2 red onion, sliced thinly
1 orange, supremed
2 tablespoons Dijon mustard
1/4 cup orange juice
1 tablespoon white wine vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Preheat the grill to medium-high.
In a small bowl combine the butter, garlic, Parmesan, Essence, and olive oil and whisk to combine.
Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes. Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish. The last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately with Arugula and Orange Salad.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
In a large salad bowl, combine the arugula, spinach, red onion, and orange segments.
In a small bowl, whisk together the mustard, orange juice, and vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified and season with salt and pepper.

Tips:

Choose the Right Grouper: Select a fresh grouper fillet that is firm and has a mild, sweet flavor.
Properly Season the Fish: Generously season the grouper with salt, pepper, and garlic powder to enhance its natural flavor.
Use High-Quality Parmesan Cheese: Opt for freshly grated Parmesan cheese for the best flavor and texture.
Control the Broiling Time: Keep a close eye on the grouper while broiling to prevent overcooking. The fish should be cooked through but still tender and flaky.
Serve with Your Favorite Sides: Broiled grouper parmesan pairs well with various sides such as roasted vegetables, mashed potatoes, or a fresh salad.

Conclusion:

In summary, broiled grouper parmesan is a delectable seafood dish that combines the delicate flavor of grouper with a crispy Parmesan crust. With its simple preparation and impressive taste, this recipe is perfect for both casual and special occasion meals. Whether you're a seasoned cook or a beginner, following these tips will help you create a delicious and memorable dish that will surely impress your family and friends. So, gather your ingredients, preheat your broiler, and get ready to savor the delightful flavors of this classic Italian-inspired seafood dish.