Broiled Grouper Parmesan Recipe

This was so very good. I baked my fish first at 400 degrees for about 12 minutes then put on topping and broiled for about two minutes. Turned out perfect. Thanks for sharing.

I used this recipe 2 times and every body loved this flavor a lot. But rather than broil the grouper in the oven I grilled in the green egg for smoked. And I mix lemon just with other Ingredients then brushing little bit on each side of the fillets while I grill on the egg for some minutes or until the grouper almost cooked. Then I pure all the left mix on the top of the fillet and bring them to broil for crispy cheese. Wow my husband want them everyday

This was excellent. I loved it (which I guess means 5 stars!). I’m not a confident broiler, however, so after brushing the grouper filet with olive oil and seasoning on both sides with sea salt and freshly ground pepper, I baked it at 400 degrees for about 12 minutes. (Cooking time will obviously depend upon how thick your filet is and the degree of doneness you prefer. I prefer mine DONE) I took it out of the oven at this point, switched the oven to broil, and coated the fish with the mayonnaise, Parmesan and butter mixture. For a little color, I added chopped fresh parsley and paprika. Don’t overcoat the fish – you’ll just waste your precious ingredients because as it heats a lot of it just melts off. I slipped the pan under the broiler for just a couple of minutes, until the fish was golden brown. I spend a good deal of time in SW Florida, where grouper is common and plentiful, so I know that the success of the dish depends largely on the quality of the filet used. Fishy tasting grouper is NASTY. Avoid any filets with grey areas or at least discard that part! I got lucky, and the fish I used was fresh and delicious, and only enhanced by this simple recipe.

This was a really yummy way to make fish - I used frozen grouper that I thawed in some milk and added 1/2c. plain bread crumbs (might have needed only 1/4c.) to the recipe after reading some of the reviews. That worked well to hold the topping on the fish. Even my husband enjoyed it and we are both fairly picky fish eaters - though grouper is a favorite.

This recipe was a welcomed change from my usual way of preparing fish. My husband commented several times that it was very good, and I had to agree. I seasoned the fish with salt and pepper, and baked at 400 for approx. 15 min., then added the topping and broiled for a few minutes.

Like some others, I baked the grouper first at 400 degrees for about 15 minutes (it was pretty thick), then spread the mixture on top and broiled for about 3 minutes. My hubs took one bite and it was instant praises! Also, some said mayo is weird, but just use Duke's and it's awesome.

This had my picky husband singing praises! I added my own complete season instead of just salt And pepper and I used franks hot sauce ( my favorite) also Himalayan salt is what I use daily. I used pre-grated Parmesan from a tub that air had. I covered it with parchment and foil (To keep the aluminum from leaching into the food) and baked in the middle of the oven first. I had thick steaks. Then I broiled until the topping was baked. Delicious. Sorry I don’t have exact times. I don’t cook with exact measurements. I just know when it’s done. It was more than 10 minutes I know because I wanted it to be cooked through. A+! I can’t wait until my husband catches another grouper to make this. The one we used was black grouper he said. I’m sure it will come out good with any. This is my first time cooking grouper any other way than in soup.

no mayo ( if it was it would have been olive oil mayo, and only one tablespoon ) used only 3 or 4 drops of lemon juice. what are you eating, lemon mayo cheese melt with some grouper ? I did add more regiano plus the lightest dusting of Italian bread crumbs. I also baked the fish only a couple of minutes. just to begin melting the cheese slowly , then I cranked on the broiler to get the cheese browned fast without overcooking the grouper. I was using a convection oven so the process was very quick

I brushed the fish with melted butter and seasoned it with salt and pepper and baked it as others had done, and pretty much followed the recipe as written the rest of the way, although my butter was melted instead of softened. The result was delicious, succulent grouper that tasted as rich as if it were Imperial Crab. For those who think mayonnaise sounds gross on fish, do you use tartar sauce? This is not much different than that. It makes a luxurious sauce. We will definitely make this again!

This was really good actually. I followed the recipe exactly except I did bake for 10 or so minutes and broiled for 4 minutes. We had thick filets that were fresh caught by us in the Gulf. We added Panko to the mix and glad we did. I don't see how it would all stay on and crust up if we didn't. Next time I will add more Panko but no other changes. Thanks you. We made Grouper 3 ways as you can see in the picture.

This was excellent. I think you could leave out the butter or most of it. I had a really thick grouper fillet and baked it at 400 for about 20 minutes, putting the sauce on for the last 5 minutes. I also seasoned the fish with Old Bay after lemon juice.

Delicious!

Very runny topping, did not "add" anything to the fish. I won't make this again.

Very delicious when broiled 3" from the broiler until almost done then add the spread on top till bubbly. I served it with roasted butternut squash seasoned with ground ginger, salt, pepper and EVOO and Couscous using a tsp of Mushroom Better than Boullion in the liquid. I squeezed my home grown meyer lemon on top.

Very easy, but little bland. Will try again using some of suggestions in reviews.

Made exactly as per recipe, but like others, fish needed to be cooked longer. My husband isn't a big seafood eater, but he said it was the best fish I ever made. The only change I would make would be to eliminate the butter as i don't think it's needed and it would be healthier that way. The recipe is very similar to parmesan crusted chicken which does not have butter. I believe eliminating the butter would also make the topping less soupy as described by many reviewers. All in all a great dish, especially if feeding anyone that isn't a huge fish fan.

My husband loves this... I added fresh spinach to the topping and sprinkled panko on top.

Baked at 300, 12 min. Then I drained the juice on pan and put "just enough" topping on the fish. Sprinkled with bread crums and baked another 2-4 min. Our fish was caught not bought, so they were a lil thinner than norm.

Delicious. But I didn’t broil the fish. I roasted it at 375º for 30 minutes. My grouper was quite thick. About 1 1/4” thick.

Made it for dinner — instant hit.