March 13th, 2012 | by admin
The word “grouper” comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. Groupers are teleosts, typically having a stout body and a large mouth. They are not built for long-distance fast swimming. They can be quite large, and lengths over 3 feet long and weights over more »
February 3rd, 2012 | by admin
Broiled Grouper Parmesan Serves 4 Ingredients 2 pounds fresh grouper fillets 2 tablespoons fresh lemon juice 1/2 cup fresh grated Parmesan Cheese 1/4 cup butter, softened 3 tablespoons mayonnaise a dash of hot sauce of choice (eg Tabasco) salt and pepper to taste Directions Preheat the broiler. Place the grouper fillets on a greased baking more »
September 14th, 2011 | by admin
Click here for September 14, 2011 issue Sexy Fish: Grouper Recipe: Broiled Grouper Parmesan