Tag Archives: Seafood Recipe

Who Doesn’t Love A Great Grouper Recipe?

What is a Grouper:

Grouper is such an extremely popular and flavorful fish that some species have been largely overfished, in some areas of the Gulf. There are bag limits on Black Grouper (4 per day, minimum length 24”) and Gag Grouper (2 per day, 24” minimum); while Goliath Grouper (also known as Jewfish) and Nassau Grouper are strictly catch-and-release. Grouper recipes are hard to come by so we wanted to include on this month on our blog.

How to Catch a Grouper:

If you want to catch a big one, do it in style with a NauticStar offshore boat like the Legacy 2102, an outstanding deepwater performer with plenty of style, comfort and versatility. You get a ton of features that are important to the serious offshore angler wanting to catch one of these groupers. Here is a great link to get the details on catching grouper:  https://www.wikihow.com/Catch-Grouper

How to Cook a Grouper:

Here’s a great recipe for Grouper “Mediterranean style,” flavored with lemons, olives, capers and olive oil. You can substitute Flounder for the Grouper since both are delicate and flaky white flesh fish that will absorb all the rich Mediterranean ingredients. Everyone “Loves A Great Grouper Recipe,” so lets get going.

If you manage to hook on to a keeper, your family will love this way to prepare it!

Grouper Mediterranean Style


  • 1-1/4 pounds of fresh grouper fillet about 1 inch thick
  • 1 lemon 
  • 3/4 cup large green pitted olives 
  • 2 Tbsp capers 
  • ¼ cup extra virgin olive oil
  • 1/2 cup Italian parsley leaves 
  • salt and pepper to taste

To Prep:

Cut Grouper fillet into 4 individual equal serving size pieces and dry out on a paper towel, then season with salt and pepper. Zest and juice 1 lemon. Coarsely chop olives and the Italian parsley separately. Rinse off capers and drain on paper towel.

To Cook:

Use a saucepan over medium low heat. Combine lemon zest and juice, chopped olives, drained capers and ¼ cup of olive oil. Mix well and keep medium warm but DO NOT bring to a boil. Then using a sauté’ pan over medium high heat place the fillets down in the pan and cook at least 4 minutes on each side, no more than 8 minutes depending on the Grouper fillets thickness. It should look thoroughly brown on each side of the fish and the meat will flake off easily, using a knife. Be sure its not overcooked or undercooked. Put the fish on a serving dish and cover loosely, so its allowed to rest for a few minutes. Once it has rested about 6 or 7 minutes gently pour the sauce in your saucepan over the Grouper. Be sure and garnish your plate with the Italian parsley before you decide to serve it. Its best served immediately.

Speckled Trout with Sauce

Speckled Trout with Sauce

Ingredients List:

Fresh Parsley
2 Lemons
Milk 1/2c
Buttermilk 1/4c
Vegatable or Peanut Oil
Speckled Trout (6 fillets)
Meuniere Sauce

Ingredients for Sauce

Dark Roux 3 tblspn
Butter 2 tblspn
Celery 1/2 stalk finely chopped
Onion 1/2 finely chopped
Green Bellpepper 1/4c finely chopped
Parsley 1/4c finely chopped
Pepper 1/4 tspn
Lemon Juice 1/2 lemon
Beef Stock 1 1/2
Worchestershire Sauce 1 tspn

Sauce Recipe

Prepare dark roux or purchase it like you would normally do. in a microwave melt the butter. In a saucepan over high heat add butter, celery, onion, green pepper, parsley, pepper and small bundle of tied together fresh herbs of your choosing, such as rosemary. Saute it all together for several minutes, stirring. Then you can add the veal stock and lemon juice and boil for a couple of minutes. Lower heat and simmer for 10 minutes. Add 1 tblspn of the dark roux and simmer another 3 minutes until mixture is thick. Then keep adding the roux on tblsnm at a time until the sauce gently coats the spoon. Season it all to your taste wtih salt and pepper.  Strain the sauce carefully into a bowl.

Frying Method:

In a deep heavy saucepan fill halfway with oil. Heat to 350 degrees. Place the flour on a plate and season it with salt/pepper.

In a separate bowl add the buttermilk and milk. Place in large, shallow bowl mix the milk and buttermilk. Dredge your fish fillets through the flour, then dip in buttermilk, coat both sides the same. Dredge back through the flour a second time and gently shake excess off. Lower the fillets into the heated oil. Fry for 5 minutes until a golden crispy brown.
Dredge two of the trout fillets in the seasoned flour, then dip in the buttermilk mixture, coating both sides evenly. Dredge again in the seasoned flour and gently shake off the excess. Gently lower the two fillets into the oil. Cook for 4 to 5 minutes, until golden brown, nudging occasionally. Retrieve the fillets gently with a skimmer and transfer onto paper towels on a plate to drain.

Serves 6 with the Meuniere Sauce on the side.