Super Grouper

72 Reviews

Prep: 10 min
Cook: 10 min
Ready In: 20 min

“A super simple broiled grouper fillet recipe for all of you grouper groupies. Fillets 1 inch thick take about 12 to 14 minutes to cook properly. If using thinner fillets, reduce cooking time accordingly.” - by Shirley

Directions

Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.

Nutrition

Amount Per Serving (4 total)

Calories
465 cal
23%

Fat
30.8 g
47%

Carbs
1.1 g
< 1%

Based on a 2,000 calorie diet

Reviews (72)

Rate This Recipe

134

SWITCHBACK

Mar. 3, 2006

"Made with 1.25 lbs fish, based on reviews: doubled seasoning using Old Bay instead of paprika, halved butter (LOVE butter and still only used half). Bake 350 for 10, then broil for 2.5 each side. The ..." See moreeaters will melt- so nummy. Primo recipe- takes 20 min, tops."

RGH

Nov. 13, 2003

"Superb fish dish. Texture and flavor is out of this world. Half as much butter is just fine as there was lots left over. Use this base recipe for all fresh, flaky fish. I may try a bit of sweet white ..." See morewine for bull nose dolfin. Be sure to turn when broiling as the browning gives a nice texture and crunch."

ElvisInFlorida

Nov. 3, 2004

"The recipe title says it all! This was indeed, super! The only changes I made were to substitute garlic powder for the garlic salt, and I added a bit of dill, and a bit of salt-free lemon pepper to th..." See moree spice mix. I added some fresh squeezed lime juice (from a quarter of a leftover lime) in with the lemon juice/butter. I baked the grouper for 10 minutes @350, then broiled for about 5 minutes to finish it off nicely. My fillets were thick. I loved the mayo/paprika topping too, and added some fresh chopped parsley over the fish. My room mate loved this dish too. Thank you Shirley, this one is a keeper!"

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