G is for Grouper

Big Fish, Big Flavor

The Grouper is found in the Indian Ocean and the Mediterranean and Caribbean seas, they have no particular colour or pattern because they can change both to blend in with their surroundings, they weigh up to 50lbs and grow up to eight feet in length, they do not have many teeth but have strong tooth plates to crush the shells of lobsters, crabs, crayfish, shrimps and krill. they can be grilled, fried, baked, poached or steamed.

Mayonnaise and Herb Baked Grouper

1 Tablespoon Olive Oil
2 Tablespoons Lemon Juice
1 Cup Sour Cream
1 Cup Mayonnaise
Half Teaspoon Salt
Sprinkle Pepper [to your taste]
Quarter teaspoon Basil
Quarter teaspoon Rosemary
Quarter teaspoon Cumin
1 Garlic Clove
1 large Onion
4 Groper Fillets

Instructions

• [1] Crush the garlic clove as small as you can and mix it in a bowl with the salt, bazil, rosemary, cumin, garlic clove, sour cream and mayonnaise.
• [2] Cut the onion into quarters
• [3] Lightly coat a baking dish with the olive oil
• [4] Lay the onion quarters in the baking dish.
• [5] Lay one grouper fillet on top of each onion quarter.
• [6] Brush each with the lemon juice.
• [7] Cover each grouper fillet with the mixture.
• [8] Sprinkle each grouper fillet with the pepper [to your taste]
• [9] Cook in the oven for thirty minutes at 350
• [10] Remove the dish from the oven. If the grouper fillets do not flake easily return the dish to the oven for five minutes or so longer
• [11] However if the grouper fillets do flake easily
• [12] Place on a serving plate
• [13] Serve and enjoy.

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