No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grouper

Explore 7 recipes, 1 article, 2 videos, and more

Emeril's Classic Seafood Gumbo Recipe, Part 2

expand

Nassau Grouper with Black Beans and Vegetables

expand

Braised Fish with Fennel and Tomato

Ingredients
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/3 cup dry white wine
  • 1/4 cup water
  • 1 medium fennel bulb, halved, cored, and thinly sliced lengthwise
  • 2 medium tomatoes, cored and coarsely chopped (1 1/2 cups)
  • 3 to 4 garlic cloves, peeled and thinly sliced
  • 4 thin lemon slices (see note, below)
  • Coarse salt and freshly ground pepper
  • 4 skinless fillets firm-fleshed fish, such as grouper, halibut, sea bass, or snapper (see note, below)
expand

Banana-Leaf-Wrapped Grouper with Curry Sauce

Time:20 mins
Ingredients
  • 1 1/4 teaspoon curry powder
  • 1 large garlic clove, very coarsely chopped
  • 1 tablespoon chopped scallion, plus 3 tablespoons very thinly sliced scallions cut on bias, for serving (from 3 scallions)
  • 1 piece (1 1/4 inches) ginger, peeled and coarsely chopped
  • 1 tablespoon fish sauce
  • 1 teaspoon agave nectar or honey
  • 1/3 cup unsweetened coconut milk
  • 1 tablespoon fresh lime juice (from 1 lime), plus 4 lime wedges, for serving
  • 4 thawed frozen banana leaves (optional)
  • 4 skinless grouper fillets (6 ounces each; 1 1/2 inches thick and about 5 inches long)
  • 1/4 teaspoon coarse salt
  • 3 ounces cherry tomatoes, preferably yellow and red, cut in half (2/3 cup)
  • 1/4 cup fresh cilantro sprigs
expand

Grouper with Meyer Lemon Beurre Blanc

expand

Brazilian Fish Stew

Time:45 mins
Ingredients
  • 2 1/2 pints red grouper, skin on, scaled and cut into 2- inch pieces (or substitute redfish, flounder, striped bass, escolar, or any other white-fleshed fish)
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 cup olive oil
  • 1 1/2 cups thinly sliced onions
  • 2 to 3 fresh cayenne chiles, stemmed, seeded, and roughly chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • One 14.5-ounce can diced tomatoes, with juices
  • 1/2 cup fish or chicken stock, or canned, low-sodium chicken broth, or water
  • 2 teaspoons salt
  • One 14.5-ounce can unsweetened coconut milk
  • 2 tablespoons chopped fresh cilantro
  • Steamed white rice, for serving
expand

Rick's Poblano Baked Fish Fillets

Ingredients
  • 1 tablespoon olive oil, plus more for baking pan
  • 1/2 teaspoon coarse salt, plus more for blanching
  • 4 medium-large Yukon gold or baking potatoes (about 1 1/2 pounds), scrubbed and sliced 1/4 inch thick
  • 4 five- to six-ounce boneless, skinless fish fillets (halibut, snapper, grouper, mahi-mahi, or sea bass)
  • 2 cups Rick's Roasted Poblano-Tomato Salsa Rick's Roasted Poblano-Tomato Salsa
  • Chopped fresh cilantro, for garnish
expand

Spa Staycation

The best spa food tastes like a treat, not a diet. With these recipes, you don't have to leave ...
Other Ideas:
Fit to Eat
expand

Grouper with Black Beans

Other Ideas:
Black beans, Main course
expand

Eric's Sauteed Grouper with Baby Bok Choy and Soy Ginger Vinaigrette

Ingredients
  • Fine sea salt
  • 12 heads baby bok choy (about 2 pounds), roots trimmed, leaves separated and cleaned
  • 1 tablespoon finely diced ginger
  • 2 tablespoons shallots, finely diced
  • 1 tablespoon oyster sauce
  • 2 tablespoons sherry vinegar
  • 6 tablespoons canola oil
  • 1 tablespoon soy sauce
  • 1/2 teaspoon freshly squeezed lime juice
  • Pinch of cayenne pepper
  • 2 tablespoons unsalted butter
  • 4 seven-ounce grouper fillets
  • Freshly ground white pepper
  • 1 tablespoon sesame seeds, toasted
expand

advertisement

advertisement

advertisement

advertisement