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Bahamian Baked Grouper
September 29, 2014

I thought this recipe was amazing, first of all this is such an easy recipe! Secondly, I loved that I didn't have to fry this fish to get a nice flavor. The lime does a good job of getting that fishy smell and taste out of the fish. I would definitely recommend staying with the grouper, or any white fish that flakes in big chunks, as the grouper did a fantastic job staying together after baking. I did make a few minute adjustments: I did not marinate and the fish came out superb! No real reason, I saw the recipe that day and didn't have time to marinate as suggested. I skipped the bell peppers, didn't have any on hand. I didn't use red pepper flakes, afraid it'd be too spicy for the kids, instead I used a regular fish seasoning I've had for forever, with a touch of salt. As far as the time, 25 minutes was all I needed! The fish was moist, flavorful, and easy! Love this fish!

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