Remove the scales of the fish on both sides by sliding the knife from the head, below the gills all the way down to the tail. Cut down the backbone of the fish, reaching the blade halfway through.
The Goliath groupers have begun their yearly aggregation on our wrecks and reefs. We counted half a dozen of them on our newest wreck, the M/V Ana Cecilia.
Reserve your spot to dive with the groupers early as our trips are filling fast. It’s friendly demeanor and curiosity gets you within arms reach of it many times.
Now multiply this encounter by sixty plus and you are experiencing the best goliathgrouper diving anywhere in the world. Palm Beach, Florida is hands down the best place to be if you want to see these leviathans in all their splendor.
The wrecks in Palm Beach are the perfect hangout for these behemoth fish. Today’s morning trip included a stop at this great series of wrecks in search of the Goliath groupers.
Easily outweighing and almost out sizing the divers, these large sea bass (the largest of their kind in the world) are actually quite timid. Chase them and you’ll be doing nothing more than getting tail shots of these fish and running low on your air supply quickly.
Sitting back and letting their curiosity get the better of them is the best recipe for those closeup shots. Sea turtles, rays, and countless fish live around these wrecks.
With today’s ideal conditions and 3-4 dozen Goliath groupers to keep us in a constant state of awe, it is easy to understand why a few of us decided to do a second dive on the same wreck while the other divers were at a nearby reef. If the photos from today’s dive don’t convince you, then make sure to check out the recent article written in the National Geographic Magazine about the Goliath groupers.
The Goliath groupers normally stick around, with their numbers increasing throughout the months, until October. Don’t miss the opportunity to see these massive fish in all their splendor.
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Sort by: Newest Down Triangle 03/03/2006 Made with 1.25 lbs fish, based on reviews: doubled seasoning using Old Bay instead of paprika, halved butter (LOVE butter and still only used half).
I may try a bit of sweet white wine for bull nose dolphin. Be sure to turn when broiling as the browning gives a nice texture and crunch.
The only changes I made were to substitute garlic powder for the garlic salt and I added a bit of dill and a bit of salt-free lemon pepper to the spice mix. I added some fresh squeezed lime juice (from a quarter of a leftover lime) in with the lemon juice/butter.
I loved the mayo/paprika topping too and added some fresh chopped parsley over the fish. My roommate loved this dish too.
Oh, yeah and I'm STILL trying to clean the mess out of my oven from all the splattered butter... LOL! 11/13/2003 As someone else mentioned this recipe is very buttery.
06/25/2012 I have been trying to build my repertoire of fish recipes, so after reading the first 10 reviews on this one, I decided to try it. Like most reviewers, I halved the butter (I only had 3 grouper files).
My husband brought this home from a deep sea fishing trip, and we used this recipe. I asked him the next day to cook it again.
I baked my fish first at 400 degrees for about 12 minutes then put on topping and broiled for about two minutes. 06/02/2006 *Please note I did not follow the recipe, I changed the ingredients, thus the 5-star rating* I took the grouper fillets and seasoned them with salt, fresh ground black pepper, Emerges bayou blast, and lemon juice.
I then added 3 medium-large size shrimp on top of each fillet. Next I melted 2 Tbsp butter, and added 5 tsp flour to the melted butter to make a smooth paste, I added 1 tsp garlic powder, 1/2 tsp Emerges bayou blast, 1 1/2 Tbsp Parmesan cheese and 1/4 cup milk, and mixed this together w/ some chopped shrimp.
I loved it (which I guess means 5 stars!). I’m not a confident broiler, however, so after brushing the grouper filet with olive oil and seasoning on both sides with sea salt and freshly ground pepper, I baked it at 400 degrees for about 12 minutes.
(Cooking time will obviously depend upon how thick your filet is and the degree of oneness you prefer. I prefer mine DONE) I took it out of the oven at this point, switched the oven to broil, and coated the fish with the mayonnaise, Parmesan and butter mixture.
I slipped the pan under the broiler for just a couple of minutes, until the fish was golden brown. I spend a good deal of time in SW Florida, where grouper is common and plentiful, so I know that the success of the dish depends largely on the quality of the filet used.
I think it would be better with some crispy bread crumbs or pinko flakes. The topping is good but the texture of the fish needs help.
05/21/2006 We went fishing and caught 100lbs of Mali and came home looking for a recipe. I know this one says Grouper, but we tried it anyway... OMG it was so good and so easy.
My husband who is not big on compliments said that the fish was “excellent.” The only thing that I did differently was to sprinkle a little of Email's Essence on the fish before the initial broil.