Sarasota Grouper Recipe

Name: Sarasota Grouper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12-2 lbs grouper steaks, 3/4 inch thick,fresh or frozen or 1 12-2 lbs red snapper fillets, skinned; ¾ cup frozen grapefruit juice concentrate or ¾ cup orange juice concentrate, thawed; 1 tablespoon white wine worcestershire sauce; ¾ teaspoon garlic salt; 2 medium green peppers or 2 medium red sweet peppers, quartered; ¾ cup cold water; 1 tablespoon cornstarch; 1 tablespoon Dijon mustard; ⅛ teaspoon salt; ¼ cup light sour cream; 1 tablespoon snipped chives or 1 tablespoon thinly sliced green onion; 4 cups hot cooked rice

Servings: persons

1 12-2 lbs grouper steaks, 3/4 inch thick,fresh or frozen or 1 12-2 lbs red snapper fillets, skinned
¾ cup frozen grapefruit juice concentrate or ¾ cup orange juice concentrate, thawed
1 tablespoon white wine worcestershire sauce
¾ teaspoon garlic salt
2 medium green peppers or 2 medium red sweet peppers, quartered
¾ cup cold water
1 tablespoon cornstarch
1 tablespoon Dijon mustard
⅛ teaspoon salt
¼ cup light sour cream
1 tablespoon snipped chives or 1 tablespoon thinly sliced green onion
4 cups hot cooked rice

1
Thaw fish, if frozen.
2
Place fish in a shallow nonmetallic dish.
3
Set aside 2 tablespoons of the thawed concentrate for the sauce.
4
For marinade, in a small bowl stir together remaining concentrate, worcestershire sauce, garlic salt, and 1/4 teaspoon black pepper.
5
Pour mixture over fish.
6
Cover; marinate in the refrigerator for 25 to 30 minutes.
7
Drain fish, reserving marinade.
8
Place fish steaks on the greased rack of an uncovered grill directly over medium coals (for fillets, place fish in a well-greased grill basket).
9
Place pepper quarters on rack.
10
Brush fish with reserved marinade.
11
Grill for 4 to 6 minutes per 1/2 inch thickness or until fish flakes easily with a fork, turning fish once.
12
Meanwhile, in a small saucepan combine reserved concentrate, the water, cornstarch, mustard, and salt.
13
Cook and stir until thickened and bubbly.
14
Cook and stir for 2 minutes more.
15
Gradually stir about half of the mixture into the sour cream; return all to the saucepan.
16
Stir in chives.
17
Heat through but do not boil.
18
Spoon sauce over fish and peppers.
19
Serve with rice.

819

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 12-2 lbs grouper steaks, 3/4 inch thick,fresh or frozen or 1 12-2 lbs red snapper fillets, skinned, ¾ cup frozen grapefruit juice concentrate or ¾ cup orange juice concentrate, thawed, 1 tablespoon white wine worcestershire sauce, ¾ teaspoon garlic salt, and more.

Yes, Sarasota Grouper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sarasota Grouper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions