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Baked Grouper with Red Onions

16 Feb

A quick and easy recipe for weeknight dinner.   Adding the 3 layers of ingredients one by one keeps the flavors and juice inside with a crust outside.  Preparation and cooking take about 30 minutes to 45 minutes.

 

 

Ingredients:

  • 1 grouper fillet (14 oz) or any white fish
  • 2 red onions
  • 1/2 tablespoons paprika
  • 2 cloves of garlics, finely chopped
  • 4 tablespoon of mayonnaise
  • 4 tablespoon of maple syrup or honey
  • 4 tablespoon of whole grain Dijon mustard
  • 1/2 cup of dry breadcrumbs
  • pinch of salt
  • Olive Oil

Directions:

  1. Cut the fillet into three chunks.
  2. Sprinkle fillet with salt and paprika.
  3. In a cast iron pan, add oil and garlic, stir in onions and cook through.  Place fillets on top of the onions.
  4. Cook for 5 min, then remove from stove.
  5. First layer on fillet : Apply mixture of maple syrup and dijon mustard
  6. Second layer on fillet:  Mayonnaise
  7. Third layer on fillet: Breadcrumbs
  8. Bake in oven at 350 degree for 20 min.
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2 Comments

Posted by on February 16, 2011 in Fish Recipes, Seafood Recipes

 

Tags: , , , ,

2 responses to “Baked Grouper with Red Onions

  1. alyssa

    January 25, 2012 at 9:54 am

    Hey this looks amazing! I want to make it for dinner tonight, but I have a few questions –

    1. Do you bake the filet in the oven WITH the onions still beneath it? If not, how do you keep the onions warm while you cook the filet?
    2. Do you just put the breadcrumbs on the side with all the sauces? or do you cake the whole thing with bread crumbs?
    3. Do you put the sauce layers all over the filet or just the top?

    Thanks in advance!

     
    • thejanechannel

      January 25, 2012 at 3:46 pm

      Hi Alyssa,

      1. Yes, bake with the onion underneath the fish fillet.
      2 & 3. Breadcrumbs on top of the Mayonnaise.
      Maple Syrup/Dijon Mustard —> Mayonnaise—>Breadcrumbs
      And Yes, bake the whole thing with these three layers (with breadcrumbs)

      Hope this helps! Please let me know if you have other questions. 🙂

      Jane

       

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