To ensure that we sell high-quality grouper meat to you, we buy fresh fish from local fishermen, and we check it for quality. We only stock fish that meets high standards for quality and freshness.
Include any other seafood, sauces, fish, or products you want (this helps to reduce the cost of shipping). Enjoy the unique taste of fresh, locally caught seafood.
Order black grouper from Eaton Street Seafood Market today. 15 Dec 2020... Wabasso/Very… First stop Pine Island, bait all over, moving water, nothing.
Worked the area with the Baby VDU Shrimp, 3 more Trout, several short Snapper and 4 Shook. Work the edges with a Broken Glass Mirroring, hoping for a big Trout.
Gave up on the edges, turned into Lady fish City and the Thundering Herd showed up, Dolphin are really getting to be a problem. South tip of Pine Island, a pair of Ladies and again, more of the Thundering Herd.
Tide running hard today, just barely made it back out. Next stop Ethel Creek, one short Sheep, Snapper, Ladies and U-2’s.
Got close enough for a cast, solid hit-and-run, pulled the hook. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty.
Grouper is similar in flavor to bass and halibut: very mild, but firm enough to cook in a grill pan. Since grouper fillets can be pricier, we highlight this fresh fish by preparing it with simple ingredients like butter beans, jicama, cucumber and collard greens.
Try Jacques Pepin’s recipe, served with black bean sauce and simmered vegetables, or our Asian-inspired version, which features a soy-mustard dressing and a crispy pan-fried fillet. He likes serving the grouper with a quick and punchy citrus sauce and a briny “martini” relish made with olives.
For his take on the sandwich, he tops the crispy fish with a tangy relish and a drippy ranch-style sauce studded with charred jalapeños. A simple salad of julienne cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant.
The grouper represents the coast, while the creamy butter beans, tomato and dill exemplify the seasonal bounty. This dish was inspired by the delicious local grouper Jacques Pepin picks up at the beach when the fishermen return with their catch.
Here, the skinned fillets are steamed over a bed of simmering local vegetables, including a die of juicy jicama, which Jacques usually adds raw to salads for a cool crunch. It often has some black patches separating the dorsal and ventral halves.
As an adult, the body darkens to a deeper red or maroon, with multiple spots, and the tail takes on a lyre shape. A 300 gallon or larger aquarium is required due to its size and eating habits.