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Old 07-24-2013, 11:00 PM   #16
pirate_diver
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Re: Parmesan Crusted Grouper - as per request

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Originally Posted by MRNOSFL View Post
For everyone who has tried this, can you taste the mayo or does it kind of cancel out? Thanks
I despise mayo! I can hardly stand spooning it out to make this recipe.

BUT

I love this recipe! It is one of my go to recipes to impress on a date. So no, I don't think you can taste the mayo.
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Old 10-06-2013, 07:47 PM   #17
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Re: Parmesan Crusted Grouper - as per request

Mayo just holds in the moisture in the fish; you do not taste it. When we cook whole stuffed flounder we put a small coat of mayo(dukes if your from the south) over the fish to keep the fish from drying out.

Covering any fish with a small amount of mayonnaise is a good trick to keep all your fish moist when baking. Since I did this recipe on hogfish I have done the same on tog, grouper, cobia and black seabass; every time it turned out great. Grouper and cobia was the best- everyone should try this one.
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Old 10-06-2013, 08:14 PM   #18
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Re: Parmesan Crusted Grouper - as per request

Looks good, and no calories!
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Old 10-08-2013, 05:53 AM   #19
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Re: Parmesan Crusted Grouper - as per request

Made this last night. Used red snapper. This recipe is the bomb ! It's so good I wanted to slap my Momma. Thanks for posting it.

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Old 02-02-2014, 08:09 PM   #20
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Re: Parmesan Crusted Grouper - as per request

Just tried with frozen flounder from last summer. My wife who marginally likes fish said it was the best I have ever cooked. Great recipe!
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Old 08-25-2014, 07:09 PM   #21
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Re: Parmesan Crusted Grouper - as per request

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Originally Posted by mjmoore83 View Post
tried it on hogfish the other night..... awesome.


Did the same thing this evening. Fantastic recipe. We regretted not going out to get the green onion though. We won't do that again.



Forgot to take the pic before hand- sorry
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