Grouper not only very useful, but also tasty product. If you do not know how it is correct to prepare it, this article precisely for you. In it we will share eight best recipes — from a frying pan to a grill. Having prepared one of these dishes for members of the family, you surely receive from them the mass of enthusiastic comments. Besides, from this material you learn about advantage of a grouper, and about what it is worth paying attention upon its purchase to. We will not forget and about contraindications to the use of this fish.
About advantage of fish
In a grouper the set of useful substances is hidden. They promote the correct exchange processes in an organism, normalize cholesterol in blood, diseases cardiovascular and central nervous systems warn. Taurine which is in fish has good impact on growth of cages and fabrics, participates in exchange processes, and B12 vitamin promotes DNA synthesis.
Still the perch contains antioxidant under the name the myelin participating in metabolism of fats. At a sharp and chronic hypoxia it increases oxygen consumption by cages. This fish will be extremely useful to those who have atherosclerosis, illnesses of a cardiovascular system and a pancreas, and still to hypertensive persons and diabetics. She is necessary for healthy skin and mucous membranes.
Important! In a diet of children, pregnant women and old men by all means there have to be foods from a grouper. Of course, if they have no contraindications.
Competent choice of a product
Now we will teach you how to choose a good and fresh grouper:
- Buy fish only with the head! Otherwise you risk to buy under the guise of a grouper him cheaper fellow — a hake.
- Do not take fish with muddy eyes or soft meat.
- Remember that the carcass and gills have to have bright coloring.
- Already when cutting pay attention that after office of scales skin has to have a characteristic white color.
Well and of course, do not forget about a smell, it always gives stale products.
Learn what fish the most useful how to choose fish as to fry her and whether cod-liver oil is useful.
Fried grouper
Well, let's pass directly to recipes. Let's begin with a fried small fish.
Necessary ingredients
- Grouper without the heads — 1.8 kg
- Lemon — 0.5 pieces.
- Salt, black ground pepper — to taste
- Flour, vegetable oil — for roasting.
Step-by-step recipe
At first we put away plumage from carcasses. Be careful, be not wounded with thorns! Clean a small fish from scales. Cut fish on portion pieces, remove from her interiors, a film and wash out pieces. When cutting try not to unstitch a paunch! Make on each piece several deep (to the bone) cuts. Place a small fish in capacity and squeeze out a lemon half there. Add salt and pepper. Properly mix everything and set aside aside until all the rest is prepared. Pour oil on a frying pan and well warm it. Roll in pieces of fish in flour, having fried them from each party of minutes on 5 (before formation of a golden crust). It is desirable that at least a half of this time the frying pan was covered, then fish will get warm more evenly and more deeply.
Get acquainted with proportions of healthy nutrition for athletes, for muscles, for growth, for pregnant women, nursing mothers and at gastrointestinal diseases.
Grouper in an oven
Now let's learn a way of preparation of this small fish in the wind furnace.
List of products
- Red grouper — 4 pieces (approximately on 350 g everyone)
- Lemon — 0.5 pieces.
- Chesnochok — 3 cloves
- Olive to a maslitsa — 4 tablespoons.
- Provence herbs — 2 tsps.
- Salt — 1 tsp.
- Fresh ukropchik — 1 bunch
The step-by-step recipe with a photo
Cut off the heads to fishes, clean carcasses. Make marinade: connect lemon juice, the squeezed-out garlic, olive to a maslitsa, Provence herbs, salt. Properly mix everything. Lower a small fish in a deep pan or a bowl, fill in with marinade. Let half an hour will stand. Put carcasses on a foil (everyone on a single sheet) and wrap a small fish in envelopes. Warm the wind furnace to 200 degrees. Send envelopes there for 30 minutes.
With smetano-mustard sauce
This small fish is also prepared in unusual and tasty sauce — smetano-mustard. Do not forget that here you need a foil too!
Necessary ingredients
- Grouper — 4 pieces.
- Thyme, salt, pepper, lemon juice — to taste
- For sauce:
- Sour cream — 5 tablespoons.
- Gorchichka — 1 tablespoon.
- Lemon juice — several drops
- Fennel, salt — to taste
Step-by-step recipe
Salt each carcass from two parties, pepper and add a thyme. Turn in a foil. Send a small fish to an oven on a half-hour, previously having warmed an oven to 180 degrees. While fish is baked, be engaged in sauce. Lay out sour cream in capacity, add a gorchichka, fennel which is (in advance small cut), juice of a lemon and it is a little salt. Mix everything. When fish is ready, get her, develop a foil, you will sprinkle pieces a lemon. Give on a table together with sauce.
Whether you know? At our restaurants the grouper quite often meets under the name "seabass". This generalizing name of many okuneobrazny fishes. By the way, on Latin this small fish is called as "sebastes".
In wine sauce
Gourmets like to cook a grouper in wine sauce. Try also you, the dish turns out just divine!
List of products
- Grouper — 6 pieces.
- Leek — 3 pieces.
- Salt, black and ground white pepper — to taste
- Butter — for frying
For sauce:
- Red wine — 300 ml
- Sugar — 4 tablespoons.
- Balsam vinegar — 3 tsps.
- Cinnamon, carnation — on a pinch of everyone
- Black ground pepper — to taste
The step-by-step recipe with a photo
Cut off to fishes of the head, clean from scales, pull out interiors and wash out carcasses in cold water. Make on each small fish from two parties a grid, that is on several cuts cross-wise. Salt carcasses, pepper (all — from two parties). Send for 20 minutes to an oven. Make sauce: pour out wine in a saucepan, add sugar, it is a little cinnamon, a carnation, black ground pepper. Put it on fire. Meanwhile cut leek rings. Fry it on butter. In 3 minutes prior to switching off of sauce add balsam vinegar there. Lay out ready carcasses on pillows from leek. Sauce them from above and you can give on a table.
Grouper on a grill
If you have an opportunity to prepare this sea small fish on a grill, perfectly! Incredibly tasty and useful dish turns out.
Necessary ingredients
- Red grouper — 2 pieces.
- Lemon — 0.5 pieces.
- Garlic — 1 clove
- Olive to a maslitsa
- Salt, mix of pepper, oregano — to taste
Step-by-step recipe
Fill in a mortar a little bit salts, mixes of pepper and an oregano. There is a peeled and cut garlic. Properly grind everything. Add a little olive oil to the received mix and squeeze out lemon juice. At carcasses of fish cut off the heads, scale, cut off thorns, remove interiors. Wash out a perch. On carcasses from two parties it is possible to make cuts, but then from them in the course of cooking white liquid will be emitted, it is pleasant not to all. So do on the discretion. Water a small fish with marinade, rub it in carcasses (do not forget to add slightly and in inside). Put a perch on a lattice and bake somewhere minutes 30-40. Perhaps, longer. It is necessary to watch how it is concerned.
Grouper in an oven with potato, onions, champignons
This recipe precisely will be pleasant to those who do not know what to give as a garnish for this small fish. Here you, by the way, too need a foil.
List of products
- Grouper — 2 pieces.
- Potatoes — 3 pieces (big)
- Carrot — 2 pieces (large)
- Onions — 2 pieces (big)
- Champignons — 6 pieces.
- Lemon — 1 piece.
- Parsley — 1 bunch
- Salt, pepper, make-ready for fish, a thyme, a basil, rosemary — to taste
- Vegetable oil
The step-by-step recipe with a photo
Clean carcasses (brainless and interiors) a grater. Wash out under flowing water. Cut off fins and a tail. A small fish salt from each party, season. Water with lemon half juice. Cut with circles potato, lay out it in glass capacity for baking. From above salt and pepper. Upward lay out cut by rings onions and circles carrots. Water with vegetable oil a little. Pickle champignons in spices (thyme, a basil, rosemary) and vegetable oil. Meanwhile in glass capacity lay out a perch (on vegetables). Near them put mushrooms. On fish pour out a little vegetable oil. On each carcass put on a lemon circle. Cover a form with a foil. Also put it in the wind furnace for 40 minutes. Pull out a form, remove from it a foil and return back to an oven for 20 minutes. Everything, the small fish is ready!
Stuffed with mushrooms with cheese
This sea small fish can and be stuffed. It turns out so that you will lick fingers!
Necessary ingredients
- (Brainless) grouper — 2 pieces.
- Oyster mushroom mushrooms — 100 g
- Hard cheese — 60 g
- Onions — 1 piece.
- Sour cream — 4 tablespoons.
- Salt, mix of pepper — on 0.5 tsps.
- Water — a half-glass
Step-by-step recipe
Clean fish, cut off finlets and tails, remove interiors, wash out her. Small cut onions, lay out it in a bowl. Cut in small cubes oyster mushrooms and send them to onions. There add two spoons of sour cream, slightly salt (0.5 spoons should be distributed both on a stuffing, and on a small fish), pepper. Properly mix everything. For each small fish the separate piece of a foil is necessary. Put a carcass on a foil, fill its belly. From above grease with sour cream (from each party). Slightly salt and powder with mix of pepper. Wrap fish in a foil an envelope. Put it on a baking sheet and there pour out a half-glass of water that the baking sheet did not burn. Warm the wind furnace to 180 degrees, send fish to half an hour there. Meanwhile grate cheese. Get a baking sheet, open a foil, from above strew a small fish with cheese. Without turning back, return a baking sheet to an oven literally for 5 minutes. Lay out a ready small fish on plates and give to a table.
Whether you know? The real long-livers occur among groupers. Officially registered, maximum age of one of individuals of a type of Sebastes aleutianus is even 205 years!
Grouper under marinade
There is one more way to pickle this small fish that it turned out really tasty.
List of products
- Sea red perch — 2 fillets
- Carrots — 2 pieces.
- Onions — 2 pieces.
- Celery — 2 stalks
- Garlic — 1 clove
- Thyme and rosemary — on a branch
- Raisin, dried apricots — on a handful
- White dry wine — 100 ml
- Rice vinegar — 20 ml
- Olive oil — 2 tablespoons.
- Salt, pepper — to taste
- Greens (mangold leaves, spinach, basil), dried cherry tomatoes — for ornament.
The step-by-step recipe with a photo
Begin with marinade. Peel carrots, a celery, onions and crush them. Pour olive oil in a stewpan. At first fry in it onions a little, having added garlic, the crushed thyme and rosemary there. Add carrots and a celery, then raisin and dried apricots. Salt, pepper and you extinguish 5 more minutes. Salt and pepper fillet of a perch and fry on olive oil from two parties (to semi-readiness). In a stewpan we put fillet, we cover it with vegetables. We put capacity on a plate and we bring to readiness — about 5-7 minutes. For achievement of completeness of taste let's infuse to a perch at least three hours. Lay out it on a plate and decorate with greens. It is possible to put dried cherry tomatoes.
Regale on fresh fish fish soup.
Who should refuse dishes
Unfortunately, such useful fish has also contraindications. But it is a little of them: it is better not to eat grouper dishes with the patient with an idiosyncrasy.
Important! Be extremely careful, undressing grouper carcasses! In its finlets there are poisonous prickles, wound them threatens with partial paralysis!
As you can see, a grouper — extremely useful fish. And how many any goodies can be made from her! Therefore, having read our article, do not spend time in vain, and hurry up in shop. We think, your family will be grateful to you for such dinner. And not only tasty, but also saturated with useful vitamins and minerals.