Florida is known for a lot of things. One of our favorites is fresh seafood. Our local suppliers like Captain Jerry’s and Merrick keep our seafood department supplied with some of the best seafood you can find. One thing we’re excited about this month is grouper. This fish favorite is always a welcome sight on dinner tables. Here are a few ways to enjoy grouper from Farmer Joe’s.
Florida Fish Tacos
Make Taco Tuesdays even more fun with these fish tacos. Easy to make and delicious.
Ingredients:
- 1 pound of grouper fillets
- 2 cups shredded lettuce
- 4 radishes, sliced thin
- 2 cups Florida sweet corn salsa
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 2 tablespoons all-purpose seasoning (such as Everglades)
- Vegetable oil for frying
- 1 cup cotija cheese (or similar crumbling cheese)
- 10 small corn tortillas
- Sea salt and fresh ground pepper, to taste
Preparation:
Prepare salsa according to directions, and store in the refrigerator until ready to use.
Add oil to deep fryer and preheat to 350 to 375 degrees. Set up the bread station in 3 separate bowls as follows: beaten eggs, flour, and breadcrumbs. Season each with salt and pepper. Season flour and bread crumbs with 1 tablespoon of all-purpose seasoning each.
Dip each fillet into the egg mixture, then flour, then bread crumbs and lay onto a sheet pan. Fry fish until internal temperature reaches 145 degrees. Drain onto a pan lined with paper towels. Season immediately with salt and pepper.
Warm tortillas in the oven at 300 degrees for 5 minutes. Assemble tacos with lettuce, salsa, fish, and radish.
Blackened Grouper Sandwiches
It’s tough to beat a good blackened grouper sandwich. But trust us, this fresh seafood treat will taste even better when you make them yourself.
Ingredients
- 4 (6-ounce) grouper fillets
- 2 tablespoons blackened seasoning
- 4 bread rolls, toasted
- 1 cup romaine lettuce, shredded
- 1 large Florida tomato, sliced
- 1 lemon, juiced
- Oil for cooking
- 1/4 cup Florida Avocado Remoulade Sauce
Preparation:
Preheat a large saute pan or cast-iron skillet over medium-high heat. Generously season fish with blackened seasoning on both sides. Add oil to the pan and saute fillets for 2 to 3 minutes per side or until cooked through. Squeeze lemon juice over the cooked grouper fillets and remove them from the heat.
To assemble the sandwiches, spread an even amount of the remoulade on the inside of each bun. Add an even amount of romaine lettuce and tomato to the bottom of each bun. Next, add a blackened grouper fillet to each of the dressed buns. Add another dollop of remoulade sauce if desired and top with the top of the bun. Serve the sandwich warm with extra remoulade on the side.
Honey and Orange Glazed Grouper
Sometimes we want something a little more refined. This honey and orange glazed grouper is pure Florida and our fresh seafood department is ready to get it on your menu.
Ingredients:
- 4 (6-ounce) grouper fillets
- 1 zucchini, diced small
- 1 squash, diced small
- 1 bell pepper, julienned
- 1 cup Florida orange juice
- 1 tablespoon Florida orange blossom honey
- 1 tablespoon orange marmalade
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme
- 1 tablespoon unsalted butter
- 1 lemon, juiced
- Oil for cooking
- Sea salt and fresh ground pepper, to taste
Preparation:
In a small pot, over medium-high heat, combine orange juice, honey, marmalade, soy sauce and mustard. Bring to a boil and reduce by half, creating a thick sauce. Remove from heat and set aside.
Preheat a large saute pan to medium-high heat, add butter and 1 tablespoon oil. Season fillets with salt and pepper, brush each side with orange sauce and sear for 2 to 3 minutes per side or until cooked through. Remove from heat and set aside.
Wipe out the same pan and reheat over medium-high heat with 1 tablespoon oil. Add vegetables and saute for 5 to 6 minutes. Stir in fresh thyme and lemon juice. Serve warm with grouper.
A special thank you to our friends at the Florida Department of Agriculture and Consumer Services for their culinary expertise.