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1. In a blender, puree the soy sauce with the rice vinegar, mirin, sake, mustard and one-third of the garlic. With the machine on, slowly pour in 6 tablespoons of the vegetable oil and blend until ...
4. Season the grouper fillets with salt and pepper and add them to the skillet. Cook over moderately high heat until browned on the bottom, about 4 minutes. Turn and cook over moderate heat until just white throughout, about 2 minutes longer. 5. Spoon 1 tablespoon of the soy-mustard dressing in the center of each plate.
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The word "grouper" is from the Portuguese name, garoupa, which has been speculated to come from an indigenous South American language. [ 6 ] [ 7 ] In Australia, "groper" is used instead of "grouper" for several species, such as the Queensland grouper ( Epinephelus lanceolatus ).
The diet of this grouper is based on small fishes and crustaceans, [3] such as krill, shrimp, squids, and clams. In human care, they are commonly fed fresh and/or dried fish. [16] Like the other members of its family, the humpback grouper is demersal, solitary (except during mating periods), defends a territory, and is an ambush predator. Its ...
Plateau de fruits de mer (French 'seafood platter') is a seafood dish of raw and cooked shellfish served cold on a platter, usually on a bed of ice. Seafood on a platter. This is a list of notable seafood dishes.
Epinephelus marginatus (Latin pronunciation: [epiːˈnepʰelus marɡiˈnaːtus]), the dusky grouper, yellowbelly rock cod or yellowbelly grouper, is a species of marine ray-finned fish, a grouper from the subfamily Epinephelinae which is part of the family Serranidae, which also includes the anthias and sea basses.
The gag grouper [3] [4] [5] (Mycteroperca microlepis), also known as velvet rockfish, the gag, or charcoal belly, [2] is a species of marine ray-finned fish, a grouper from the subfamily Epinephelinae which is part of the family Serranidae, which also includes the anthias and sea basses.