Ingredients:

• 4 (6 ounces each) grouper fillets
• 1/3 cup tequila
• 1/2 cup orange liqueur
• 3/4 cup fresh lime juice
• 1 teaspoon salt
• 3 cloves garlic, peeled
• 4 tablespoons olive oil
• 3 medium tomatoes, diced
• 1 medium onion, chopped
• 1 small jalapeno, seeded and minced
• 4 tablespoons chopped fresh cilantro
• 1 pinch white sugar salt to taste
• 1 tablespoon olive oil
• ground black pepper to taste

Directions: Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.

Preheat the grill for high heat.

In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.

Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.

Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate.

Spoon salsa over the fish, and drizzle with the cooked marinade to serve.

Related posts

• Blue Crab Stuffed Grouper (0)
• Dolphin with Mango & Pineapple Salsa – Grilled (0)
• Florida Keys Fish (1)
• Grilled Grouper Tangerine (2)
• Grilled Spiny Lobster Tails with Golden Tomato Relish and Lobster Butter (0)
• Grilling Seafood (2)
• Grouper (2)
• Grouper Soup (0)
• Habanero-Honey Poached Grouper (0)
• Hot & Spicey Grouper – Grilled (0)
• Macadamia Nut Crusted Grouper (0)
• Quick and Easy Grouper Fingers (0)
• Rum Glazed Spicy Shrimp – Grilled (0)
• Simple Grilled Lobster (0)

INGREDIENTS:

• (2) 1 pound Grouper Filets1 pound blue crab meat 
• 1/2 cup chopped onion 
• 1 cup chopped celery 
• 1 chopped green pepper 
• 2 cloves garlic, minced 
• 1 cup butter 
• 2 cups soft bread crumbs 
• 3 eggs, beaten 
• 1 tablespoons chopped parsley 
• 1/2 teaspoon pepper

PREPARATION:

Florida Blue Crab Stuffing

Remove pieces of shell or cartilage from crab meat. Cook onion, celery, green pepper and garlic in butter until tender, but not brown. Add remaining ingredients; mix well.

Cut slit halfway through down the center of Grouper filets and slice horizontally to make a pocket.

Fill this pocket with crab stuffing mixture, brush with melted butter and salt. Bake at 425° for about 45 minutes, or until golden brown.
Serves 4.

Related posts

• Acapulco Margarita Grouper Grilled (0)
• Grilled Grouper Tangerine (2)
• Grouper (2)
• Grouper Soup (0)
• Habanero-Honey Poached Grouper (0)
• Hot & Spicey Grouper – Grilled (0)
• Macadamia Nut Crusted Grouper (0)
• Quick and Easy Grouper Fingers (0)

Ingredients

• 4 grouper filets (6 to 7 ounces)
• Juice and zest from two tangerines
• 2 tablespoons dry white wine
• 3 tablespoons extra virgin olive oil
• 1 teaspoon fresh rosemary
• 1/2 teaspoon fresh thyme
• 1/4 teaspoon course ground black pepper
• vegetable cooking spray
• 2 tablespoons minced scallions
• 2 tablespoons red bell peppers (diced)
• fresh herbs to garnish

Prepare the citrus marinade, zest both tangerines and mince fine. Combine the zest, olive oil, juice from one tangerine, white wine, herbs and course ground black pepper in a small bowl and mix well. Place the four grouper filets in a shallow dish and pour the marinade over the fish, marinade for two hours. Pour the marinade off the fish and into a small bowl and reserve for basting.

Clean the grill well before getting it hot, this will help insure the fish will not stick while cooking. Start with a grill brush and remove any burnt on material. After words with an old towel that has been slightly oiled with plain vegetable oil rub the grill down. This is what chef’s call “seasoning the grill”.

Preheat the grill for 5 minutes over high heat. Once the grill is very hot reduce the flames to a medium setting and grill the grouper filets for 4 to 5 minutes on each side or until the fish as reached an internal temperature of 145 degrees.

Garnish with the fresh herbs of your choice. This fish entree works very well in the summer time with cous cous or a boiled baby red potato and grill vegetables.

Related posts

• Acapulco Margarita Grouper Grilled (0)
• Blue Crab Stuffed Grouper (0)
• Dolphin with Mango & Pineapple Salsa – Grilled (0)
• Florida Keys Fish (1)
• Grilled Spiny Lobster Tails with Golden Tomato Relish and Lobster Butter (0)
• Grilling Seafood (2)
• Grouper (2)
• Grouper Soup (0)
• Habanero-Honey Poached Grouper (0)
• Hot & Spicey Grouper – Grilled (0)
• Macadamia Nut Crusted Grouper (0)
• Quick and Easy Grouper Fingers (0)
• Rum Glazed Spicy Shrimp – Grilled (0)
• Simple Grilled Lobster (0)

4 servings

Ingrediants:

• 1 1/2 lbs. Florida grouper fillets 
• 1 teaspoon ground thyme 
• 1 teaspoon paprika 
• 1 teaspoon ground marjoram 
• non-stick cooking spray 
• 1 teaspoon ground savory 
• 2 15-ounce cans tomato sauce 
• 1 cup chopped green onions 
• 8 ounces sliced, fresh mushrooms 

Cut fillets in pieces, approximately 2″ x 2″; toss with paprika. 

Lightly oil large skillet with cooking spray; brown fish on medium-high until it flakes easily when tested with a fork. 

Remove from heat, set aside and keep warm. 

In the same skillet combine tomato sauce, mushrooms, thyme, marjoram and savory; simmer on medium-low heat until mushrooms are tender. 

Divide tomato sauce mixture evenly into four soup bowls; add fish and top with green onions.

Related posts

• Acapulco Margarita Grouper Grilled (0)
• Bahama Conch Chowder (0)
• Blue Crab Stuffed Grouper (0)
• Florida Keys Fish (1)
• Grilled Grouper Tangerine (2)
• Grouper (2)
• Habanero-Honey Poached Grouper (0)
• Hot & Spicey Grouper – Grilled (0)
• Macadamia Nut Crusted Grouper (0)
• Quick and Easy Grouper Fingers (0)

Ingredients:
RASPBERRY HONEY HOT SAUCE
· 4-6 ripe habaneros, seeded and membranes removed
· 3 T raspberry vinegar
· ½ cup orange juice
· ½ cup cilantro leaves
· 2 cloves garlic, minced
· 2 T honey

POACHING LIQUID
· ¾ cup raspberry honey hot sauce
· 1 cup fresh squeezed orange juice
· 1 cup water

· 2 firm Grouper filets (you can also try snapper, dolphin or even salmon)
· 1/3 cup toasted almond slivers

Preparation:
Combine all the sauce ingredients in a food processor; pulse until you get a well-blended paste. Keep in the refrigerator if not using in the recipe below. To get larger quantities, which you WILL want, increase the above amounts, but you might want to add a bit more honey for taste and consistency when making twice or more the amounts listed.

Combine over medium heat all the POACHING LIQUID ingredients WITHOUT the fish and almonds. Allow to boil for about 5 minutes.

Add the fish, and poach on each side for about 3 minutes. Remove the fish, and raise heat to high. Simmer the poaching liquid until it’s reduced by half and starts to thicken. Return the fish and simmer another minute. Serve on hot plates bathed with the sauce, and sprinkle the toasted almonds on top of the fish.

Related posts

• Acapulco Margarita Grouper Grilled (0)
• Blue Crab Stuffed Grouper (0)
• Grilled Grouper Tangerine (2)
• Grouper (2)
• Grouper Soup (0)
• Hot & Spicey Grouper – Grilled (0)
• Macadamia Nut Crusted Grouper (0)
• Quick and Easy Grouper Fingers (0)