Recipe by JOANG2
"Fresh grouper is my absolute favorite. It is a mild fish and this recipe may entice even those who don't like fish to make it a favorite. The recipe is super easy and can be served with a minimum preparation and cooking time. Perfect for a warm summer evening supper. Garnish with lemon twists and parsley before serving."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh grouper fillets
grated Parmesan cheese
hot pepper sauce (e.g. Tabasco™)
salt and pepper to taste
This was so very good. I baked my fish first at 400 degrees for about 12 minutes then put on topping and broiled for about two minutes. Turned out perfect. Thanks for sharing.
This was just "okay" for us. My 5 year old didn't like it. My other two ate it, but nobody LOVED it. If I make it again, I will probably make a few changes. I think it would be better with some crispy bread crumbs or panko flakes. The topping is good, but the texture of the fish needs help.
*Please note I did not follow the recipe, I changed the ingredients, thus the 5 star rating*
I took the grouper fillets and seasoned them with salt, fresh ground black pepper, Emerils bayou blast, and lemon juice. I then added 3 medium-large size shrimp on top of each fillet. Next I melted 2 Tbsp butter, and added 5 tsp flour to the melted butter to make a smooth paste, I added 1 tsp garlic powder, 1/2 tsp Emerils bayou blast, 1 1/2 Tbsp parmesan cheese and 1/4 cup milk, and mixed this together w/ some chopped shrimp. I poured the mixture on top of the fillets, covered the dish w/ foil and baked for 25 minutes at 425 degrees.
Not sure what the original recipe tasted like, and I know I didn't follow it...but there's something about mayo on fish that just doesn't sound appetizing!
This dish was exceptionally easy to make and absolutely spectacular!!! Great flavor, would swear it from an upscale restaurant! Thanks for the awesome recipe!
Excellent!!! I grated a very good parm cheese for it, I saw a similar recipe and it had green onions and chives in the mixture so I did add that (personal preference) highly recommend!!!!!! I was skeptical the mayo just didn't seem right to me but it was fabulous. Everyone on here should rate a recipe based on the original recipe and state if you add or subtract, don't ever give anyone a bad review when you have changed the recipe so much it is not even close to the original!!!!! Please that is common sense and courtesy!
Even though I did add the onions and chives this would have been great without the additons, this one is really good people!!!
We went fishing and caught 100lbs of Mahi and came home looking for a recipe. I know this one says Grouper, but we tried it anyway... OMG it was so good and so easy. A Must Try!
Amazing! I'm not a big fish fan, but this is by far the best tasting fish I have ever had. My husband who is not big on compliments said that the fish was "excellent." The only thing that I did differently was to sprinkle a little bit of Emeril's Essence on the fish before the initial broil. This is definitely going to be added to my "all time favorite recipes."
This was awesome! We had bought some grouper yesterday and had no idea what to do with it, so I found this recipe and gave it a try. WOW! We loved this and would highly recommend this for grouper or any other mild fish. Great recipe! Thank you so much for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Broiled Grouper Parmesan
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 224
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make the perfect, super-fast weeknight fish recipe.
See how to make a healthier version of Parmesan-crusted tilapia.
Turn five simple ingredients into a flavorful baked fish dinner.