What is the best way to cook Grouper and Red snapper in the oven? *what recipe, or what to add to it.?

I just got a grouper and Red Snapper, and I'm bringing it to work with me, and I need to know what all to put on it to flavor it and I want to bake it in the oven.What is the best way to cook Grouper and Red snapper in the oven? *what recipe, or what to add to it.?
Tasty Grouper Recipe for the Microwave





2 pounds Fresh Florida Keys grouper fillets


2 teaspoons minced garlic


1 teaspoon salt


1/2 teaspoon pepper


1 tablespoon lime Juice


1 tablespoon olive oil


1/2 cup shopped onion


1 small orange, peeled and sliced





Cut fish into serving-size portions and arrange around the outer edges of a microwave-safe dish. Combine garlic, oil, salt, and lime juice; pour over fillets. Combine mushrooms, cheese, and parsley. Place fish on lightly-oiled broiler pan and brush with oil. Top with onion. Cover and cook in microwave on medium for 4 minutes. Remove cover and arrange orange slices over fish. Rotate dish 1/4 turn; cook 3 to 4 additional minutes or until fish flakes easily when tested with a fork.





Yield: 4 servings.What is the best way to cook Grouper and Red snapper in the oven? *what recipe, or what to add to it.?
mix a batch of beer batter dip it in and bake it like pork chops
BAKED STUFFED RED SNAPPER





1 whole red snapper, cleaned (3 to 4 lb.)


Salad oil


1/2 tsp. salt


1/8 tsp. pepper





STUFFING:





1/4 c. butter


1/2 c. finely chopped onion


1/3 c. finely chopped celery


1/4 c. finely chopped green pepper


1 sm. tomato, chopped


2 c. soft bread crumbs


1/4 c. chopped parsley


1/4 c. coarsely chopped pecans


1/2 tsp. salt


Dash pepper


:


6 thin orange slices


6 thin lime slices


Juice of 1/2 lime





1. Preheat oven to 350 degrees.


2. Wash fish under cold water, pat dry with paper towels. Rub lightly with oil and sprinkle, inside and out, with 1/2 teaspoon salt and 1/8 teaspoon pepper.





3. Make stuffing: in butter in skillet, saute onion, celery and green pepper until onion is soft. Add tomato, bread crumbs, parsley and pecans. Season with 1/2 teaspoon salt, and dash of pepper.





4. Spoon stuffing into cavity; close opening with skewers or wooden picks.





5. Place fish in greased, shallow roasting pan. Arrange alternating, slightly overlapping slices of orange and lime over top; sprinkle with lime juice.





6. Cover with foil. Bake 45 to 50 minutes, or until fish flakes easily when tested with fork.





7. With large spatula, carefully lift fish to heated platter. Garnish with parsley, if desired.





Makes 4-6 servings.





GRILLED GROUPER





Fresh grouper


1 jar country Dijon mustard





Coat grouper with mustard and marinate 2 hours in refrigerator. Place on hot grill and cook until done turning once during cooking.
Cheesecake Supreme


Ingredients





•1-1/2 cups finely crushed graham crackers


•1/4 cup finely chopped walnuts


•1 tablespoon sugar


•1/2 teaspoon ground cinnamon (optional)


•1/2 cup butter, melted


•3 8-ounce packages cream cheese, softened


•1 cup sugar


•2 tablespoons all-purpose flour


•1 teaspoon vanilla


•1/4 cup milk


•3 eggs, slightly beaten


•1/2 teaspoon finely shredded lemon peel (optional)


•1 recipe Raspberry Sauce (optional)





Directions


1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.


2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and, if desired, lemon peel.


3. Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.


4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce.


5. Makes 12 slices





6. Water Bath Method: Prepare crust as directed. Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal. Prepare filling as directed and pour into prepared pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake as directed. When done, edges of cake will be set but center will jiggle a bit when pan is gently shaken. Turn oven off and allow cheesecake to sit in oven for 1 hour (cheesecake will continue to set up during standing time in oven). Remove from water bath and cool and chill as directed in step 4.





7. Sour Cream Cheesecake: Prepare as above, except reduce cream cheese to 2 packages. Omit the milk and add two 8-ounce cartons dairy sour cream. Bake 45 to 50 minutes for 8-inch pan (40 to 45 minutes for 9-inch pan).


Per slice: 439 cal., 33 g total fat (18g sat. fat), 133 mg chol., 30 g carbo., 288 mg sodium, 1 g fiber, 7 g pro. Daily Values: 21% vit. A, 1% vit. C, 9% calcium, 7% iron


Exchanges: 2 other Carbo., 6 Fat





8. Chocolate Marble Cheesecake: Prepare as above, except omit lemon peel. Melt 4 ounces semisweet chocolate. Stir the melted chocolate into half of the filling. Pour plain filling into the crust; pour chocolate filling into the crust. Use a narrow metal spatula to gently swirl the fillings. If desired, garnish with chocolate





Sirniki (Russian Cheese Pancakes)


These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!


1 lb farmer cheese


2 eggs


2 tablespoons sugar


1 teaspoon salt


1/2 cup flour, plus


extra flour, for dipping


2 tablespoons butter, approx


sour cream or jam, for serving


3-4 servings





1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.


2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.


3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.


4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.


5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.


6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.











Russian Potato and Mushroom Croquettes recipe -


Cuisine: Russian


• Ingredients


7 potatoes, peeled


5 c water


1 onion, peeled and chopped


400 g mushrooms


1 tsp oil


1 tbsp water


1 salt and pepper, to taste


1 c flour


1 tbsp oil








• Method


Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.


Serve with sour cream and chopped greens.











Pskovsky Hot Vinegret recipe -


• Ingredients


3 ea potatoes


2 ea carrots


1 ea turnip


5 tb canned peas


Sauce:


5 tb vegetable broth


oil


1 ts flour


1 ea onion


3 tb canned mushrooms


celery and salt to taste


*Note: If some of the units or abbreviations look unfamiliar to you, click here.





• Method


Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.


Sauce:


Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.








CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -


Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian


• Ingredients


What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste


*Note: If some of the units or abbreviations look unfamiliar to you, click here.





• Method


What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.











Meat and Cabbage Pie recipe -


Cuisine: Russian


• Ingredients


Filling:


1 head of cabbage (small to medium)


1 onion (medium)


4 large eggs (hard boiled)


1 lb (or 500g) ground beef


Salt


Other spices





Crust:


-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);


-If you have to make the crust yourself, here are the ingredients for the dough:


2 1/2 cups of flour


1 teaspoon of sugar (regular or powedered)


1 teaspoon of salt


1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter


1/2 cup of ice cold water


*Note: If some of the units or abbreviations look unfamiliar to you, click here.





• Method


Filling:


Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!





Crust:


If you are making your own dough:


In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).





When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!








Chrov plav (rice pilaf with dried fruit and nuts) recipe -


Cuisine: Caucasian


• Ingredients


1 cup of long-grain unconverted white rice


2 tablespoons of currants


4 medium prunes, pitted and cut lengthwise into narrow strips


4 tablespoons of butter


1/2 cup of dried apricots, cut into narrow strips


1/4 cup of finely chopped blanched almonds


1 tablespoon of honey





*Note: If some of the units or abbreviations look unfamiliar to you, click here.





• Method


1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.


2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.
Red Snapper Baked with Orange





2 (2 lb) red snapper, cleaned


2 tablespoons butter


1/2 cup chopped parsley


1/8 teaspoon fresh ground pepper


4 oranges, washed and sliced


8 servings





1. Preheat oven to 400° F.


2. Place the fish in a large baking pan.


3. Dot each piece of fish well with butter and sprinkle with parsley and pepper.


4. Lay the orange slices over the fish.


5. Bake for 20 minutes.


6. Reduce heat to 350° F.


7. ,and bake for 20 minutes more or until the fish flakes at the touch of a fork.





And Grouper:





Grouper Fromage Ala Paula Deen





1 tablespoon butter or olive oil


3/4 cup chopped onions


2 cups shredded monterey jack cheese


1 cup mayonnaise


1 teaspoon hot pepper sauce (recommend Texas Pete)


4 (8 ounce) grouper fillet


1 lemon, halved


crushed red pepper flakes, to taste


1/2 cup cold butter, cut into 8 slices


House Seasoning use 1 tsp


1 cup salt


1/4 cup black pepper


1/4 cup garlic powder


4 servings





1. Preheat oven to 350 degrees F.


2. In a small skillet, add 1 tablespoon butter or oil over medium heat.


3. Add onion and cook until softened, about 10 minutes.


4. Transfer to a large bowl and cool slightly.


5. To the bowl, add the cheese, mayonnaise, hot pepper sauce and 1/2 teaspoon House Seasoning.


6. Mix well and set aside.


7. Grease a 13 by 9 by 2-inch baking dish.


8. Sprinkle the fish with the remaining 1/2 teaspoon House Seasoning.


9. Place the fish in the baking dish and squeeze the juice of the lemon over it and sprinkle with red pepper flakes.


10. Top fish with slices of butter.


11. Bake for about 10 to 15 minutes or until fish is almost done; the time will depend on the thickness of your fish.


12. Remove the dish from the oven and cover each fillet with 1/2 cup of the cheese mixture.


13. Return to the oven and bake until cheese melts, about 8 to 10 minutes.


14. House Seasoning:.


15. Mix ingredients together and store in an airtight container for up to 6 months.


16. Yield: 1 1/2 cups.