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Key West Grouper

Key West Grouper

All of this cold weather has made me yearn for warmth -- which makes me think of seafood -- which makes me research various recipes, ultimately resulting in grouper with a key west flare! I like to buy whichever seafood is fresh and in the weekly spotlight at Harris Teeter (Arlington is blessed with a great Harris Teeter, in my opinion). Grouper isn't available as often there, and when it is, it's usually pretty pricey. Therefore, I took advantage of this sale! This was a very easy dish to make, and as always, was tasty as leftovers for lunch the next day :) I served this with one of my now favorite orzo dishes, which can be found in the scallops recipe here. Ingredients

1/2 cup softened butter, plus more for baking dish

4 (8 ounce) fillets grouper

1 teaspoon salt

1 tablespoon lemon pepper, or to taste

2 teaspoons garlic powder

2 teaspoons onion powder

1/4 cup key lime juice

1/4 cup fresh orange juice

12 slices lime


Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch glass baking dish and set aside.

Season the grouper fillets with salt, lemon pepper, garlic powder, and onion powder; place into prepared baking dish. Spread about 2 tablespoons of softened butter over the top of each fillet. Pour in the lime and orange juices, then cover each fillet with 3 slices of lime, and 2 slices of orange.

Bake in preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes. Mine actually took a bit longer, probably closer to 25 minutes. Just keep an eye on it.


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