Best Steamed Grouper Fillet Recipes

Grouper Steamed in Parchment with Sour Orange Sauce and Martini Relish image

Provided by Bobby Flay

Time 35m

Yield 2 servings

Number Of Ingredients 18

2 cups fresh orange juice
1 tablespoon clover honey
Juice of 1 fresh lime
Splash of white wine vinegar
Salt and freshly ground black pepper
1/4 cup quartered green pitted olives
2 piquillo peppers, drained, patted dry and diced
1 small shallot, thinly sliced
1/2 jalapeno, finely diced
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
2 tablespoons finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
2 grouper fillets, 6 ounces each
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
Fresh flat-leaf parsley leaves, for garnish

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.

Steamed Grouper Fillet Recipe - (4.3/5) image

Provided by á-48098

Number Of Ingredients 11

Steps:

Mix eggs, milk, seasonings and lemon juice. Soak fillets in mixture for at least 30 minutes. Make sure fish are covered in the egg mixtures, place in refrigerator. Dip each fillet into crumbs, enough to cover. Oil bottom of pan and fry fillets on one side for 3/4 minutes, then the other side for 2 minutes. At this point, add 1/2 - 3/4 cup white wine and sprinkle fillets with parmesan cheese. Cover and steam until fillets are tender. Serve immediately. Also very good with boneless, skinless chicken breasts.