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.
As part of our commitment to the environment, Sea Best undergoes voluntary certification for "Best Aquaculture Practices (BAP)" with the Aquaculture Certification Council (ACC).