Citrus Wine Grouper

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 243.2
  • Total Fat: 1.7 g
  • Cholesterol: 53.3 mg
  • Sodium: 7,045.4 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 29.5 g

View full nutritional breakdown of Citrus Wine Grouper calories by ingredient
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Tender grouper filets baked in with citrus and white wine Tender grouper filets baked in with citrus and white wine
Number of Servings: 1


    --1 Decent Size Grouper Filet (about 4 oz)
    --2 Lemons
    --1 Lime
    --3oz White wine (Pinot Grigio, Sauvignon Blanc, or Chardonay work well)
    --Salt and Pepper to taste (About 1 tbsp each)

    You'll also need a couple of sheets of Aluminum foil for the baking.


This dish is great for people that do not know how to cook fish. So many people avoid trying to cook fish because they are afraid to burn it or overcook it and dry it out.

This Dish will make 1 Serving and everything (except the Salt and Pepper) can pretty well be increased to make more or you can even serve in the individual package.

First thing first. Turn the oven on to 350degrees. The oven need to preheat to properly cook the fish.

Next we need to get our packaging ready. Take a large piece of aluminum foil and fold it in half the longest way you have. Take the now over lapping edges and fold them over repeatedly. This will form a nice pocket for our fish (You can buy the aluminum foil cooking bags in the grocery store but this saves a little money).

Now that we have our container we want to place the fish inside the bag after salting and peppering the filet on either side as you wish. Flavoring is up to you I use about 1 tbsp of each because much of this is lost to the juices in the mix.
Slide the filet into the bag.

Now here is the test of your engineering skills. If you folded the bag tight enough you can poor the wine directly into the aluminum foil container along with the juice of one lime and the juice of 2 lemons. Seeds are alright, but I generally try and keep them out.

Once all the liquids are in with the fish, I roll the top open end to seal the entire container. Hopefully by now the oven is preheated.

Place the entire setup onto a a shallow oven pan and place into the oven.

Let the fish set for about 30mins at 350degrees.

The foil will keep all the juices inside the fish and essentially steam the fish. I finished grouper filet should flake under pressure with a fork if done.

I usually serve this with a side of steamed veggies or maybe some spinach. Friends have told me it's very good on a romaine lettuce with a little Olive oil as a salad.
Bon Appetit!

Number of Servings: 1

Recipe submitted by SparkPeople user DIRTYBIRD410.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • Made this tonight-very good! I had a problem with the packets-I have pre-cut foil sheets, that may be the problem. In the end I just put the fish and liquid in a corningware dish and wrapped the entire thing with foil. Came out great! Reduced the sauce a bit on the stove and put it on brown rice - 10/26/08

    Was this review helpful?   yes  No
  • I really like the flavor, but better yet, so did my husband and son! - 6/6/08

    Was this review helpful?   yes  No
  • Very tasty! - 3/21/08

    Was this review helpful?   yes  No
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