Grouper Portions
Grouper Portions - 4lbs
Our grouper portions are hand-cut from wild caught Brazilian grouper, quick frozen and individually vacuum sealed for your convenience.
Ingredients: Grouper
Allergens: Fish
Although great care has been taken to remove bones from this product, some bones may remain.
Uncooked. Perishable – Keep Frozen
Keep Frozen. Store in your freezer until you are ready to defrost and consume. Once thawed, keep refrigerated and consume within 3 days.
Thawing Instructions
You can defrost IVP Grouper portions in the refrigerator overnight or in a container under running tap water for between 20 to 30 minutes until defrosted.
Serving Suggestions
Broiled, grilled, baked, or pan fried, which ever method you prefer, Grouper’s mild flavor is similar to halibut or bass and best served with roasted sugar snap peas, ratatouille, Brussel sprouts, or any green salad of your choice.
Grilled Lemon Garlic Red Snapper
Ingredients
- 2 lbs grouper fillets skinless fillets, cut into approximately 6 – 6oz pieces, 1-inch thick
- 1 cup sour cream
- ½ cup grated Parmesan cheese
- Zest of 1 lemon
- 1 Tbsp fresh squeezed lemon juice
- 1 tsp onion powder • 1 dash hot sauce/Tabasco sauce • ½ tsp paprika
- ½ tsp kosher salt • ¼ tsp ground black pepper
Cooking Method
- Preheat the oven to 350°F.
- Rinse the fillets and dry them with a paper towel.
- Place the fillets in a single layer in a greased baking dish or on a baking sheet. Sprinkle salt and pepper on both sides of the fillets.
- Combine the sour cream, grated Parmesan cheese, lemon juice and zest, onion powder, and Tabasco in a small bowl and mix well.
- Top each fillet with the sour cream mixture and spread out to cover the top. Sprinkle paprika on the top.
- Bake for 15-20 minutes for fillets 1-inch thick. If the fillets are thicker or thinner, it will take more or less time for the fish to cook.
- Garnish with lemon wedges and parsley and serve immediately.
Grouper Portions - 8oz
Our grouper is wild caught off the coast of Ecuador (FA0 87) by a fishery participating in a Fishery Improvement Plan. Each portion is expertly hand cut, blast frozen to lock in freshness, and shipped at 0°F. Cold chain temperatures are recorded and maintained throughout the journey from shore to store.
Ingredients: Grouper, water added as protective glaze.
Allergens: Fish
Although great care has been taken to remove bones from this product, some bones may remain.
Uncooked. Perishable – Keep Refrigerated
Keep refrigerated. Store in refrigerator until ready to use. Do not consume product that has passed its ‘best by’ date, located on the back of label. DO NOT FREEZE.
Pesto-Crusted Grouper
Ingredients
- 1 (9 ounce) grouper fillet
- salt and ground black pepper to taste
- 2 tablespoons panko breadcrumbs
- ¼ tablespoon Greek seasoning
- 2 teaspoons pesto
- 2 tablespoons butter
Cooking Method
- Season grouper fillet with salt and pepper. Mix breadcrumbs and Greek seasoning in a small bowl. Rub pesto over the grouper and top with breadcrumbs.
- Melt butter in a skillet over medium heat. Place fillet in the skillet and cook for 3 to 4 minutes. Carefully turn over and cook until fillet is cooked through, 3 to 4 minutes. Turn over once more, being careful to leave the panko breading in place. Split fillet in half for 2 servings.
