Best 8 Grouper Baked In Parchment Paper Recipes

MEDITERRANEAN-STYLE BAKED GROUPER WITH TOMATOES AND OLIVES

Steps:

• Heat oven to 400 degrees F.
• Pat the fish dry and season with salt on both sides. In a small bowl, combine the spices (cumin, oregano, paprika, and black pepper), and season the fish with the spice mixture on both sides.
• Place seasoned fish in a lightly-oiled baking dish. Add minced garlic on top, then add lemon juice and a generous drizzle of extra virgin olive oil (I used Early Harvest Greek EVOO). Arrange cherry tomatoes and olives on top of the fish fillets.
• Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork.
• Remove from heat and add fresh dill (or your favorite herb). Enjoy!

HERB-ROASTED FISH

Steps:

• Preheat the oven to 400 degrees.
• Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
• Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

KEY WEST-STYLE BAKED GROUPER

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch glass baking dish and set aside.
• Season the grouper fillets with salt, lemon pepper, garlic powder, and onion powder; place into prepared baking dish. Spread about 2 tablespoons of softened butter over the top of each fillet. Pour in the lime and orange juices, then cover each fillet with 3 slices of lime and 2 slices of orange.
• Bake in preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes.

GROUPER STEAMED IN PARCHMENT WITH SOUR ORANGE SAUCE AND MARTINI RELISH

Steps:

• For the sour orange sauce: Put the orange juice in a small nonreactive saucepan, bring to a boil over high heat and cook until thickened and reduced to about 1/4 cup. Whisk in the honey and transfer to a bowl. Whisk in the lime juice, vinegar and season with salt and pepper and more honey if needed.
• For the relish: Combine the olives, peppers, shallots, jalapeno, oil, vinegar, parsley and some salt and pepper in a bowl. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
• For the grouper: Preheat the oven to 400 degrees F. Sprinkle both fillets on both sides with salt and pepper. Place 1 grouper fillet in the center of each piece of parchment paper. Top each fillet with 1 tablespoon oil and 1 tablespoon wine. Fold the edges together, and then tightly fold in the edges, crimping around all sides to seal the packets completely. Place the packets on a baking sheet or in a large oven-proof saute pan. Bake in the oven for 15 minutes.
• Place each packet on a dinner plate and let sit for 2 minutes. Then open the parchment and drizzle with some of the sour orange sauce and top with some of the martini relish. Garnish with parsley leaves.

SNAPPER IN PARCHMENT

Steps:

• Preheat oven to 325 degrees F.
• Heat 2 tablespoons of olive oil on medium heat in a small saute pan. Add the garlic, shaking the pan constantly. When the garlic begins to turn a golden color, remove instantly from the heat. Pour the garlic and oil into another container to stop the cooking process. Set aside.
• Place an 8-inch square piece of parchment paper on a flat surface, in a diamond pattern. Salt and pepper the snapper and place in the lower third of the paper. Top the fish with 1/2 tablespoon of garlic and oil, 1/4 each of the tomato, red onion, and jalapeno. Add 1/2 tablespoon of tequila, a spritz of lime juice, and a little cilantro. Season again.
• Fold the paper over the fish and fold the edges over, forming an envelope. Making sure there are no openings. Repeat with the rest of the ingredients to create 4 packages.
• Tie the package with butcher's twine, and bake for 15 minutes.

PARCHMENT-STEAMED GROUPER WITH MARTINI RELISH, CRISPY HERBED COUSCOUS AND SOUR ORANGE SAUCE

Steps:

• For the sour orange sauce: Bring the orange juice to a boil in a small nonreactive saucepan (nonstick is best) over high heat. Cook, whisking occasionally and skimming any foam that rises to the top, until very thick, about 20 minutes. Lower the heat as the orange juice reduces to avoid burning. Whisk in the honey about 15 minutes into cooking, or whenever the foaming subsides.
• Transfer the mixture to a small bowl and let cool slightly. Whisk in the lime juice, olive oil and 1/8 teaspoon each salt and pepper. Taste -- it should be sour but balanced; whisk in a bit more honey if needed. Let sit at room temperature while you make the rest of the dish. (The sauce can be made up to 2 days in advance and stored in the refrigerator. Bring to room temperature before serving.)
• For the martini relish: Combine the olives, peppers, shallots, jalapeno, dill, parsley, olive oil, vinegar and some salt and pepper in a small bowl. Let sit at room temperature for at least 15 minutes to allow the flavors to meld. (The relish can be made up to 1 day in advance without the dill and parsley; store in the refrigerator. Add the herbs just before serving.)
• For the crispy herbed couscous: Put 1/4 teaspoon salt and 1/2 cup water in a small saucepan and bring to a boil over high heat. Stir in the couscous, remove from the heat, cover and let sit for 5 minutes. Fluff with a fork.
• Heat the oil in a medium nonstick pan until it shimmers. Add the cooked couscous and press into an even layer. Cook without stirring until the couscous becomes lightly golden brown and crispy, about 3 minutes. Flip the couscous with a spatula; it will break up, but that's OK -- you want to get as much of the crispy bottom on top now. Cook, pressing occasionally, to crisp the second side, 2 to 3 minutes. Toss in the pan to break up the crispy bits, then remove from the heat. Toss with the dill and parsley.
• For the parchment-steamed grouper: Remove the fish from the refrigerator 15 minutes before baking. Preheat the oven to 450 degrees F. Cut four large parchment paper circles or hearts. Place each piece of fish slightly off-center on a piece of parchment. Sprinkle with salt and pepper, scatter with parsley leaves and torn dill, and drizzle with olive oil and white wine.
• Fold the parchment over the fish and crimp the edges tightly in 1/4-inch folds to create a half-moon shape. Make sure you press as you crimp and fold to seal the packets well; otherwise, the steam will escape. Arrange the packets on a baking pan and bake for exactly 7 minutes.
• Using oven mitts, place each packet on a dinner plate. Let sit for 1 minute, then carefully open the parchment. Drizzle with sour orange sauce and top with martini relish, followed by a touch more of the sauce. Sprinkle couscous around and on top of the fish. Serve immediately.

BAKED GROUPER CREOLE/PARMESAN

Steps:

• Add essence ingredients together and mix well, can keep in well sealed jar for 3-6 months.
• Heat oven to 400.
• Mix butter, oil, parmesan and essence in small bowl, whisk till smooth.
• Brush generously on fillets.
• Bake for 15-20 minutes, basting fish with sauce a couple of times.
• Top with herbs in last 5 min of cooking, cook till fish is flaky.
• Sprinkle with lime juice.
• Serve.

SUPER GROUPER

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.