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Bahamian Baked Grouper

Bahamian Baked Grouper

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    9 h 20 m
Kristal

Kristal

This recipe is great for grouper fillets, but you can also use it with tilapia. It's both healthy and flavorful! You don't have to love fish to love this dish. Serve it with rice and cole slaw to complete the meal.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Arrange the grouper on a plate. Drizzle the lime juice over the fillets and season with salt, pepper, and red pepper flakes. Cover with plastic wrap and refrigerate overnight or 8 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  3. Lay the fillets in the prepared baking dish in a single layer. Arrange the tomato slices, onion slices, and bell pepper slices atop the fillets. Cover with aluminum foil.
  4. Bake in preheated oven until the fish flakes easily, about 1 hour.
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Reviews

SlyChikadee
25

SlyChikadee

6/11/2008

I did not marinate the filets, instead I simply poured lime juice on them added the veggies and popped them in the oven. I cooked it exactly the same amount of time and at 350, but the filets were a bit dry... Maybe 10-15 minutes less would have worked better? The flavor was nice with the onion, tomatoes and peppers. Light and healthy. I would just check it earlier than leaving it for a full hour.

3isEnough
19

3isEnough

1/26/2009

I followed the recipe exactly as written. The baking time was far too long. It left the fish overcooked and dry. It also overcooked the vegetables.

Pat's
10

Pat's

6/5/2008

Great recipe. Used on Taliapia instead of grouper. The lime taste was a bit overwhelming for this fish. Overall a great recipe for a great dinner. I had it with pineapple rice casserole and the tart taste from the lime was offset by the sweetness of the pineapple. Thanks Kristal

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