Seared grouper cheeks with grilled creamed corn, blistered Shinto peppers, torn cilantro, and crispy tomato petals. A while ago, I had the amazing opportunity to be the guest of Urban Tide restaurant at Hyatt Regency Orlando.
Urban Tide specializes in seafood, and Chef Jared Gross gave me this grouper cheeks recipe to share with you so that you can try it for yourself at home. This is one of the restaurant’s signature appetizers and is prominently featured on the main menu.
Creamed Corn Remove the oil and butter and use the same pan from the cheeks. Heat oil to 375 and fry the tomato skins till crispy, remove and place on a paper towel to drain, then season with salt.
Plating Spoon the some creamed corn mixture onto a plate or in a shallow bowl, stack 2 grouper cheeks on top, place 2 blistered peppers crossed on left side, 3 pieces of crispy tomato skin and tear fresh cilantro leaves over the top. Range & Habitat: All warm Atlantic, Pacific, Gulf of Mexico, and Caribbean salt waters.
Buying tips: Avoid whole fish weighing over 10 pounds, since larger specimens of grouper has been associated with ciguatera poisoning. Grouper is firm enough to stand up to almost any style of preparation, including deep-frying, grilling, braising, poaching, and steaming.
Using a very sharp, flexible blade, fillet knife, simply cut the cheek away from the head. And don’t forget, while you’re working on the fish’s head, that there’s also some good meat to be found in the throat.
Like cheeks, throats are sometimes overlooked or ignored, but they also provide a nice piece of tender meat that’s also good for tacos. For breading, I prefer using equal amounts of crushed Saltines and all-purpose flour, seasoned with a bit of Cajun spice and some salt and black pepper.
If you heat your oil (canola or peanut) to about 375 degrees and don’t crowd the pan, you’ll get perfectly fried fish in just a few minutes. As soon as the cheeks are golden brown and drained on paper towels, it’s time to assemble your tacos.
As is the case with many recipes, mine for fish cheek tacos should serve as a basis for creating your own version of this tasty entrée. Try soft tacos, grilled fish, and vary the toppings, depending on what’s available locally or seasonally.
Remove husks from tomatillos and chop, with the onion, in a food processor. Then chop avocado in food processor, taking care not to purée.
Another headliner is the onion-crusted grouper ($27.95), prepared with a caramelized citrus glaze and served with fried spinach and mashed potatoes. 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.
The shrimp and conch fritters, for example, feature chopped shrimp and pounded conch, partnered with red and green peppers, parsley and shallots and shaped into six fritters served with a sriracha aioli for $9.95. 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. June 7, 2017Reviewer: Beth H from N Myrtle Beach, SC My dad was blown away by the gift, your seafood, which arrived today.
It is his favorite, and he said it arrived in good condition Achilles, nicely plump and white.consider me a fan of yours (even if I don’t get to taste the end product this time) and a new customer of Charleston Seafood. September 26, 2016Reviewer: Sonya L. from Tennessee We went to a dock party on the lake this weekend and took the grouper cheeks as our contribution.
Description: A sophisticated Southern regional-style restaurant located in a casual, metropolitan setting, Cypress offers a creative menu of fresh in-house preparations featuring chef-cut aged meats, local produce and fresh seafood. Locally owned and operated by a formally trained chef and his wife, together they seek to offer you the most exceptional dining experience available.
The place was full when we got there, but we thankfully had a table ready. The wait staff was very friendly and were knowledgeable about the menu.
We had reservations but arrived early and sat at the bar where we had a perfect hot n dirty. It was all so good and the waiter was knowledgeable of each cheese and meat.
Being nearly full from that alone, I proceeded to order the Brussels sprout salad. I know, sounds weird. But I couldn’t shovel it in fast enough.
I would have ordered another one for my entrée but opted for the portabello stack. My friend got the scallops, her fiancée got the steak and mine got the quail special which we all tried and would have all ordered if it’s available again when we’re in the area.
I am currently in Tallahassee on family business and I’ve had my fill of perfectly good, but not exactly healthy, sandwiches and burgers. So, along with my nephew, I decided that we needed to have a ‘proper’ dinner.
The quality is high, both in terms of inventiveness of the dishes, and their resulting deliciousness from very competent cooking. We both left satisfied and, in terms of value, I felt it very fair.
I had the lamb, my dad had the duck, and my mom had the hanger steak. All were perfectly cooked and the sauces complemented the meals without being excessive.
We shared the dessert of the day, an almond cake with fruit and other deliciousness. The price is well worth the food, service, and overall trip.
Red Grouper are plentiful on shallow reefs on both the Atlantic and Gulf Coasts. As always “DearMeatForDinner” puts together a great production on how to fillet a fish.
Check out this video he posted on how to fillet your red grouper. * Also remember the sharper your knife the easier it is going to be filleted your fish.
This is one of the best meats inside a grouper, so we decided to share this recipe with you first. This video posted by “cooking guide” shows you how to make Red Grouper W/ A Parmesan Crust.
How To Make Thai Style Red Grouper : This is a great recipe posted by “LearnToCook”. Ingredients8 oz portion of grouper fillet1 tsp.sea salt tsp.red pepper1 tsp minced fresh ginger1 clove garlic minced scallion cut on a bias tsp Thai red curry paste mixed with1-2 Tbsp.
Coconut milk1-2 leaves Thai or regular basil1 tsp Tamarind paste (optional) Place stick-cut carrot and celery on bottom half of foil.
Pour 1 T coconut milk/curry paste mixture over fish and add minced ginger and garlic.4. Fold over edges of foil to from package, starting with the top of the ‘heart’ to create an airtight seal.
This article was part of a series of articles on how to cook your catch, and part of a bigger goal that Bull buster has to help you spend more time fishing. If you are committed to spending more time fishing become a bull buster.net member.
We have posted recipes in this article series that have been around in a fishing family for over three generations, we hope that we can keep these traditions alive as part of our mission to help you spend more time fishing. Learn how to fillet your shook and make some awesome food with it.