GROUPER PARMESAN
I found this recipe in a fishing magazine and just had to share it. This is Chef Danny Hieronymus' recipe, which was born and raised in Wrightsville Beach, NC into a commercial fishing family. The magazine states that you can email him at [email protected]. He says that you can make this recipe with any boneless &...
Provided by Bea L.
Categories Fish
Number Of Ingredients 11
Steps:
- 1. To get started, use a large pot to boil water for pasta. Once the water is boiling, add a little salt to season the water. Cook the pasta until it is fork tender. Remember that for this dish you want to cook al dente. Strain and run cold water over pasta to stop the cooking and set aside. Use the same pot to make sauce.
- 2. In the pot add both cans of tomato product, juice and all. Next, add 1/2 TBSP Italian seasoning and one teaspoon of garlic. Cook approximately 15 minutes on medium-high heat.
- 3. Now add cooking oil to a large frying pan, enough to shallow fry the fish. Use flour, parmesan and the rest of the Italian spice and garlic to make a breader. Add the fish to the breader, making sure to coat very well.
- 4. Once the oil in the frying pan is around 325 degrees, add the fish filets. Let each filet fry on each side for a total of about 8 minutes or until golden brown.
- 5. Once the fish is fried and the pasta is cooked, use a baking dish to assemble. Put the pasta in the bottom, using a little sauce to just coat pasta. Then add the fish over the pasta, trying to cover most of the pasta.
- 6. The next step is to totally cover the fish and pasta with sauce and then on top of the sauce, add the provolone slices. Finish with the mozzarella cheese and make sure to totally cover the top of dish with cheese.
- 7. Place in a 350 degree oven. Times vary so watch for a bubbling, golden brown. To brown the top further, you may need to use low broil briefly. When you get close to the bubbling/golden brown stage (whether baking or broiling), don't be on the phone talking to a fishing buddy, cause the dish will burn. Watch it close!!!
- 8. This dish goes well with a garden salad and garlic bread.
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Payton Kaziska
[email protected]This recipe was a bit too salty for my taste.
Ebi Moses
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The grouper was cooked perfectly and the parmesan crust was delicious.
Mehedi Munna
[email protected]This is a great recipe for a quick and easy weeknight meal.
Tumo Lephosa
[email protected]I've tried this recipe a few times and it always turns out amazing. The grouper is flaky and moist, and the parmesan crust is crispy and golden brown.
Muntuwenkosi Sibisi
[email protected]I love this recipe! The grouper is always cooked perfectly and the parmesan crust is so flavorful.
Zibusiso zie
[email protected]This recipe was easy to follow and the grouper turned out great! I will definitely be making it again.
K Copeland
[email protected]I found this recipe to be a bit bland. I added some extra spices and it turned out much better.
Engr. Najeeb
[email protected]The grouper parmesan was a bit dry, but the parmesan crust was tasty.
WOLFBLOOD fan.
[email protected]This is my go-to recipe for grouper. It's easy to make and always delicious.
Asma Tabasum
[email protected]I've made this recipe several times and it always turns out great. The grouper is always moist and flaky, and the parmesan crust is crispy and golden brown.
gorge awad
[email protected]This grouper parmesan recipe was a hit with my family! The fish was cooked perfectly and the parmesan crust was crispy and flavorful.