Mild and Flaky, Firm Textured White Fish
Grouper touts a stellar reputation for great taste, texture and versatility. Enjoy this coastal favorite in many delicious ways, from grilled or fried to barbecued, baked or sautéed.
- Wild Caught
- Naturally Low Fat
- Zero Carbohydrates
- Individually Vacuum Packed
- Individually Quick Frozen
- Excellent Source of Protein
Pan Fry • Bake • Broil
To Thaw: Remove fillets from vacuum wrap. Place fillets in bowl of cool water until completely thawed or place in refrigerator for 24 hours until thawed.
Simple Preparation Instructions: For best taste and texture, bake or sauté the grouper fillets.
- Preheat oven to about 425°F. Place fillet in lightly oiled shallow baking dish.
- Season with salt, pepper, and butter or margarine.
- Bake 6 to 10 minutes per inch of thickness of fillet until it is just opaque throughout.
- Season with coarse salt, pepper or herbs. Add two tablespoons oil or butter to skillet.
- Heat oil over medium or medium-high, but don’t allow oil to smoke.
- Place fillets in skillet and cook (skin-side down) for 1 to 4 minutes.
- Shake pan occasionally while the fish is cooking to prevent it from sticking.
- Turn the fish over and cook for another 1 to 4 minutes until fish flakes easily and is opaque in the middle.
- Fry a single layer of fillets in a skillet with hot oil at 350°F until golden brown or until fish flakes easily.
- Transfer to plate lined with paper towels to drain, and serve immediately.
- Preheat broiler. If desired, season fish with salt, pepper and lemon juice.
- Place pan containing fish 4 to 5 inches from heat and broil 6 to 10 minutes per inch of thickness of fillet.
- Test flaking at thickest part of fillet.
CAUTION: Contents will be hot. Heating times are approximate. They will vary due to the make, model and temperature calibration of your stove or oven.