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Cheesy Broiled Grouper 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 recipe for spicy broil Grouper or fillets with graded Cheddar cheese, prepared mustard, horseradish, chili sauce and vegetable oil. This is quick recipe, could be ready in 10 minutes.
Ingredients:
- 2 pounds of Grouper fillets or
Black Sea Bass filletes
- 1 cup Cheddar cheese, graded
- 2 tsp horseradish
- 1 tbsp prepared mustard
- 1/4 cup vegetable oil
- 2 tbsp chili sauce
- 1 garlic cloves, finely chopped
- 3 tbsp freshly chopped parsley
- Salt and pepper to taste
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Serves/Makes: 4
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How to cook Cheesy Broiled Grouper:
- Wash grouper fillets well and pat dry with paper towels.
- Cut the grouper fillets into serving-size portions; sprinkle both sides with salt and pepper.
- Combine cheese, mustard, horseradish and chili sauce; set aside.
- Place the grouper fillets on a lightly-oiled broiler pan about 2 inches from source of heat.
- Brush with oil and broil 5 - 8 minutes or until fish flakes easily with a fork.
- Place cheese mixture with fresh chopped parsley and garlic on top of grouper fillets.
- Return to broiler for 1 - 2 minutes or until cheese melts and browns.
Notes:
This Cheesy Broiled Grouper is a very affordable dish. This is spicy recipe. It is delicious, simple, quick and very easy to cook. Could be ready in 10 minutes.
This recipe for Cheesy Broiled Grouper serves/makes: 4
Main Ingredient: Grouper or
Black Sea Bass
Preparation Method: Broiled/Grilled
Cuisine: Americn
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.
Grouper Recepies
Fish Recepies
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