Grouper with Macadamias and Brown ButterPosted by in Fish
I can’t often get fresh grouper here in Buffalo, so when I spot it, I jump on it! We got to Florida every spring and I make it when we’re there and also order it in restaurants (fried grouper sandwiches…yum). I happened upon some grouper recently and snapped it up. I decided to make a simple preparation with brown butter, macadamias and a few cracker crumbs and cream. It was so delicious.
1 grouper filet
salt and pepper
1/4 tsp dried dill
2 tbsp butter
1/3 tsp lemon juice
2 tbsp chopped macadamias
6 wheat thins or similar crackers (I used an all bran version)
1 tbsp cream
Preheat the oven to 400 degrees. Place the grouper in the center of the parchment and season with salt and pepper and dill. Place the butter in a covered bowl in the microwave and cook until brown. Stir in lemon juice and chopped macadamias. Pour over the fish. Fold the parchment (see Technique page) and bake for 10 minutes. Open the packet and sprinkle the cracker crumbs on top and drizzle with the cream. Spray the top lightly with cooking spray. Return to the oven, with the packet open for 3 minutes. Garnish with chopped parsley.
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Ha, it took me a minute of reading to even figure out what a grouper is! 🙂
“I happened upon some grouper recently and snapped it up.” I’m picturing the grouper and the snapper both watching out for you!
I’d not thought of cooking fish in parchment, and you’ve given me the idea to try it out. thanks.
I like grouper too, but rarely see it or think about cooking it. This looks like a delicious recipe – thanks!
Yum, I wouldn’t get grouper, but I imagine it would be just as good with other fish. We have friends with macadamia trees and they will be bearing in a few months. We always manage to get a bag or two of nuts off them at that time of year!
We never have grouper at our fish store. I will ask them tomorrow about it. I like the idea of adding nuts. I have never had nuts with fish. Will try this weekend.
I love this recipe, but I’m positively riveted by the post from Melanie–a neighbor with a macadamia nut tree! I want to move THERE!
Well I’m not a big fish person, so maybe I could substitute chicken for the grouper?
Yes, I’m wondering too if Tilapia would work here and if so mine is frozen, do I just cook it a bit longer?
I would defrost it first by microwaving on defrost for a minute or two then letting it just sit until defrosted. Tilapia is thinner than grouper so it will cook faster.
Yes you could. I would pound the chicken breast. I also would add some herbs, maybe rosemary or thyme
Wow! You’re so lucky! We went to the macadamia nut farm in Hawaii when we were there. I would love to have tree!
Do you happen to know what the scoop is on grouper in terms of the Seafood Watch sustainability list? I’m trying to keep up to speed on the species stuff.
I almost never cook with fish and I’ve NEVER cooked with macademia nuts (see, I can’t even spell them). I want to try this. And I’m waiting impatiently for your cookbook to come out!
I love grouper and try to order it whenever it’s on the menu. Your recipe looks tasty especially because of the macademia nuts. (Incorporating nuts into any recipes is a real plus in my book.)
This looks wonderful. I’m so glad you stopped by my site. It gave me the opportunity to find yours. I’ll be back. I hope you have a great day. Blessings…Mary
Thanks Mary. Nice to get to know your site too.
Monterey Bay says black and red are ok and unspecified is ok if from the NW or Hawaii. I think mine was black but am not positive. I will be sure to ask next time.