Orange grouper is a delicious preparation that has its roots in the coastal cuisines of Latin America, where the abundance of fresh fish inspires a variety of unique recipes. In different countries of the region, it is known by similar names, although in some places it receives denominations based on the type of fish used or the preparation method. For example, in Mexico and Central America, variants of baked or orange-glazed fish dishes are very popular, and often grouper or halibut is substituted based on local availability. This recipe combines the citrus flavor of orange with the soft and delicate texture of the fish, making it an exquisite and easy-to-prepare option for those who enjoy seafood cuisine.
How to prepare Orange Grouper
If the halibut is frozen, thaw it.
Wrap the thawed or fresh fish in a paper towel for a few minutes to remove excess moisture.
Place the fish in a single layer in a large, microwave-safe baking dish, well-greased with butter.
Mix the remaining ingredients, except the parsley, and pour over the fish.
Bake at a high temperature for 10 to 12 minutes, or until the fish flakes easily.
Let it rest for 5 minutes, then transfer to a warm serving platter.
Pour any remaining sauce from the dish over the fish.
Sprinkle with chopped parsley and serve.
