Best Caribbean Grouper Chowder Recipes

RODBENDERS ISLAND SPICED FRIED OR GRILLED GROUPER

Steps:

• In a large bowl combine the adobo seasoning, bijol, paprika, scallions, red pepper, hot sauce, olive oil, and water; whisk marinade together.
• Place fish fillets in a bowl or a ziplock bag. Cover fish with marinade. Let sit for 1 to 2 hours.
• If grilling fish, place over hot grills until brown.
• If frying the fish, pour the flour into a bowl. In a second bowl, combine milk and eggs. In a third bowl, combine cornmeal, garlic powder, paprika, dried oregano, and salt and pepper. Dredge fillets in flour, then into the egg wash, and finally dip them in the cornmeal mixture.
• In a large skillet heat 2 inches of canola oil. When the oil reaches 375 degrees F., or 1 drop of egg wash cooks and rises to the top immediately, add the fillets to the oil, 2 at a time. Fry the fillets until golden brown. Fillets can also be deep fried.
• Serve with Mango and Black Bean Salsa.
• Combine all ingredients together in a medium size bowl. Mix to blend ingredients evenly throughout.

CARIBBEAN JERK GROUPER

Steps:

• In a large bowl, mix the jerk seasoning, olive oil, garlic, brown sugar, orange juice, and soy sauce. Clean the grouper fillets and remove the bones. Place the fillets in the marinade, then cover the bowl and refrigerate for 2 to 4 hours.
• Preheat a heavy skillet over medium-high heat. Remove the grouper fillets from the marinade and cook for 4 to 5 minutes, until fish is opaque throughout, turning the grouper every minute. Serve immediately.

SEAFOOD CHOWDER

Steps:

• Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
• In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
• Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

CARIBBEAN CONCH CHOWDER

Steps:

• Cut the conch into 1/2 inch pieces and place in a bowl. Add the lime juice and tomato sauce and mix well; set aside to marinate.
• Meanwhile, in a large stew pot, cook the bacon until browned. Pour off the fat. Add the olive oil, onion, celery, garlic, green pepper, and chile pepper. cook over medium-low heat until very lightly browned. Add the tomatoes and cook for 1 minute. Add the rum, potatoes, conch mixture, bay leaf, and thyme. Bring to a boil, then simmer for about 1 hour. Potatoes should be tender.
• Discard bay leaf. Stir in the Tabasco sauce, and season with salt and pepper to taste. To serve, sprinkle with fresh cilantro.

CARIBBEAN FISH SOUP

Steps:

• Rinse fish with lemon juice; drain.
• Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
• Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
• Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

GROUPER CHOWDER RECIPE

Steps:

• Saute first 6 ingredients until soft. Add spices,potatoes,and broth, bring to boil.Then to med heat till potatoes are soft. Add mike & flour together then add to pot. Bring back up to slow boil. Season Grouper,cut into chunks add to pot put on low. Cover 15min. Dribble in Sherry. Add instant mash potato to thicken.

CARIBBEAN JERK GROUPER

Steps:

• In a large bowl, mix the jerk seasoning, olive oil, garlic, brown sugar, orange juice, and soy sauce. Place the grouper fillets in the marinade, then cover the bowl and refrigerate for 2 to 4 hours.
• Preheat a heavy skillet over medium-high heat. Remove the grouper fillets from the marinade and cook for 4 to 5 minutes, until fish is opaque throughout, turning the grouper every minute.
• Serve immediately, while nice and hot!

BAHAMIAN BAKED GROUPER

Steps:

• Arrange the grouper on a plate. Drizzle the lime juice over the fillets and season with salt, pepper, and red pepper flakes. Cover with plastic wrap and refrigerate overnight or 8 hours.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Lay the fillets in the prepared baking dish in a single layer. Arrange the tomato slices, onion slices, and bell pepper slices atop the fillets. Cover with aluminum foil.
• Bake in preheated oven until the fish flakes easily, about 1 hour.

MY GROUPER CHOWDER

Steps:

• In a heavy Dutch oven, heat butter and place grouper fillet skin side down and saute 1-2 minutes or until skin loosens from the flesh.
• Remove to plate discard skin.
• Add celery, bell pepper, and ham and saute 3-4 minutes.
• Add green onion and garlic and saute 1-2 more minutes.
• Add the stock, lemon juice, and hot sauce and bring up to a slow boil.
• Add potatoes and cook for about 15 minutes or until tender.
• Reduce heat and add the fish and cook until the fish can be broken up with a spoon.
• Add the milk- being careful not to boil- and heat through.
• Season to taste with salt and pepper.
• Serve with crusty french bread.