I don’t know about you, but this past winter was cold, and I am ready for flip-flops, tank tops and shorts. Grouper is a firm white fish that is flaky and moist with a distinct mild flavor.
I used an Italian seasoning, but any mix of dried oregano, basil, rosemary, garlic salt and parsley will do. If you are selecting grouper from a local fish market, near the shore, use the smell test.
REMEMBER TO SUBSCRIBE TO HOME & PLATE NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX! Print Recipe Fire up the grill and enjoy a delicious dinner of grilled grouper with lemon and herbs.
Sprinkle the Italian seasonings over the grouper and drizzle each fillet with olive oil and fresh lemon juice. Remove the foil packet from the grill and wait one minute before opening.
Of course, back then we would likely count ourselves extremely lucky to have assembled such a wonderful array of delicious ingredients: fresh fish, ripe pineapple and mango, spicy peppers, and flavorful herbs. While fish is simple to do on just about any setup, it does require attention and a gentle hand, especially when cooking directly on the grill grate close to the heat.
Check for oneness by inserting a knife or fork in the middle near the spine and watching how easily the meat flakes away from the bones. When cooked through, gently remove the fish to a platter and scatter the tropical salsa on top.
The Cambodian amok spice called for here is basically a blend of lemongrass, lime leaves, turmeric, and a little of spicy chili pepper. If you can 't find it in the store, you could buy the fresh ingredients and make a paste, or simply choose a different seasoning.
This GrilledGrouper recipe is easy to do, as long as you have the right equipment and follow some common rules of successful seafood/fish grilling. I became acquainted with Grouper when I started traveling to Florida and going on fishing expeditions.
The fish has a milt to sweet flavor, and is great whether you grill it, pan cook it, broil it or fry it. In fact, fried Grouper sandwiches are a main stay in the Destiny / Fort Walton Beach area.
To put it simply, Grouper is primarily a salt water fish that can become quite large. Proper Equipment : I cover this in the video, but please have a good, thin, metal spatula on hand.
Eat It Fresh Off the Grill : Fish gets cold fast. Pick up a couple of fillets, a lemon or two and light up the grill as soon as you get home.
The direct heat cooks fish fast, easy and without removing moisture. Cover the grill right when the coals have all lit and the fire is at its hottest.
The best fish to put on the grill include halibut, tuna, More delicate fish (like flounder, snapper and tilapia) tend to break up and fall through the grates when placed directly on the grill, so here are a few simple methods to prevent that.
The only trick you need to know is that if you are using a wooden plank, you'll have to soak it in water first for at least two hours before grilling. Simply place your fillets on the pre-soaked plank and cover your grill, and basically let it be until it's done.
You'll enjoy the subtle smoky flavor grilling on wood gives your food. If you like, use some fresh lemon juice and a little melted butter while you're grilling.
When the fish cooks through, it starts to flake and becomes opaque, so to test for oneness, take a fork and gently pull back a flaky section in the center. Fresh fish with a nice sear and a faint smokiness is an awesome thing and ready to serve as is.
A squirt of lemon juice livens it up a bit, but for seafood aficionados, that's about all you need. A little pesto adds a nice Italian flare, try fresh Sriracha for a garlic heat, or a grilled pineapple salsa for a fruity touch.
All groupers are members of the sea bass family, Serranidae, and are found in tropical and warm temperate waters worldwide. Due to their preferred habitat around coral reefs, groupers are accessible primarily by hook-and-line fishing.
Like all seafood in Florida, the harvesting of grouper is closely monitored and regulated to ensure healthy stocks as a naturally renewable and sustainable resource. Red groupers are members of the sea bass family, Serranidae, and are found in tropical and warm temperate waters worldwide.
The Serranidae has over 400 species which are found around coral reefs and rock outcroppings of the coastal shelf. Due to their preferred habitat, groupers and other family members are accessible by hook-and-line fishing and less vulnerable to trawl fishery.
Grouper has also become the choice of people concerned with healthy eating because it is nutritious in addition to being delicious. It can be used in almost any seafood recipe and its unique flavor comes out beautifully with a touch of mild seasoning and fresh herbs.
Do not overcook.• Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.• Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients.• Marinate in your favorite salad dressing prior to cooking.• Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.• Broil or grill with lime-butter and seasoned salt. Probably the most popular, with firm white meat, and lends itself well to any form of cooking.
Grouper will contain small pin bones in a line, just off the center and in the lower third of the fillet. They are easily felt and should be removed before cooking. Probably the most popular, with firm white meat, and lends itself well to any form of cooking.
Grouper will contain small pin bones in a line, just off the center and in the lower third of the fillet. They are easily felt and should be removed before cooking. The restaurant, known for its “fish with attitude” menu, has elevated grouper cheeks to signature status with its jerk spice grouper cheeks, served atop moving, a plantain-based dish that is a staple in Puerto Rico.
Given the name of the restaurant, guests should expect a menu loaded on dishes that expound the virtues of denizens of the deep, and that is indeed the case with Islands Fish Grill, which depends on local fisherman to furnish its seasonal seafood fare. A new menu is at the printer’s even as we read, and the restaurant’s interior is being updated with new seating arrangements and the works of local artists.
Among the items to premiere in the new menu are entrée size salads that can be supplemented with shrimp or fish of choice. There is nothing shrimp about Islands’ Key West Big Reds app ($12.95), peel-and-eat jumbo shrimp, despite the oxymoron.
As for endings, Islands obliges with offerings such as key lime pie and vanilla bean crème Brulé, each $6. While we were in St. Petersburg Beach, Florida, Michelle's parents took us to a restaurant near their house called Grouper's.
For those of you not familiar with grouper, it's a big, ugly, yummy fish. I had an incredibly delicious blackened grouper wrap; it was spicy, fresh, and cooked just right.
Grouper's Seafood Grill & Market 9524 Blind Pass Rd # 19 St Petersburg, FL 33706-1344 727-367-9000 (BTW, I wanted to link to the Encarta Encyclopedia article instead of Wikipedia.