I guess the longer they live (and the more sharks they eat) the bigger they get. We bought giant grouper fish head at our local wet market and the reason you don't realize the size of the fish head when you buy it is because it is already chopped into 1-2" cube pieces.
I guess it would be slightly terrifying to see a whole giant fish head and then somehow jump cut to thinking, hey, that might just be delicious! For those of you in the know I don't need to go on but for those of you who haven't tried it the meat from this fish head is extra tender and delicious, and the fatty bits are just amazing.
Ingredients: 1 lb giant group head, (600g), chopped to bite sized pieces1 tspsalt2 tbsp diced garlic1 dried tangerine peel, Chen pi 3 tbsp ginger, sliced to matchsticks1 tbspoil2 tbsp spring onion rounds2 tbsp soy sauce1 tbsp cilantro, roughly chopped Directions: Soak dried tangerine peel in warm water for 15 minutes or until soft enough to slice through.
Steam over high heat for 5-8 minutes, or until the meat is cooked through, flakes easily and is no longer translucent. Remove from heat immediately, drain away all but 2 tbsp steaming juices at bottom of plate.
More Serendipitous Seafood Recipes at The Hong Kong Cookery: Steamed Shrimp Paste Squid Often times, the highest quality of meat in a fish is discarded after it is filleted.
In groupers, the head bares the fattiest and richest meat in the entire fish. Below is a delicious recipe, developed by a South Florida Captain, Woody Hughes, for this great dish with an overlooked delicacy.
5 pounds red potatoes 2 large sweet onions 2 cans condensed milk 2 sticks of butter 2 cups Corn Starch 1 grouper head 2 pounds of grouper files Salt and pepper to taste At the same time use another large pot and cook/boil head for around 10 minutes or until skin is coming off and meat is cooked.
Once all meat has been picked clean from head, add to boiled potatoes. Get the chowder mix now to a boiling point stirring along the way not to burn bottom and once it starts to boil mix in the corn starch at high temperature to thicken.
Spread the baguette slices on a baking sheet and brush with 1/4 cup of the oil. Step 2 Heat the remaining 2 tablespoons of oil in a large pot.
Stir in the honey and tomato paste and cook until lightly caramelized, about 4 minutes. Step 3 Add the potatoes and cook over moderate heat until tender, about 20 minutes.
Transfer 3 cups of the potatoes and onions to a blender along with a little of the broth and purée until smooth. However, filleting these tiny delicacies can be tricky if you want to ensure you get perfect medallions out on your first try.
However, certain species can cause ciguatera poisoning so always be careful to check your local state guidelines and recommendations. The fish can get quite big, but you can get massive cheeks from black grouper as well if it is large enough.
Grouper cheeks are jaw muscles, which are beautiful hunks of meat located just above the mouth and right below the eye on top of the gill plate. Step 1 Put the tip of your filleting knife right on the line the top lip of the fish makes.
Step 2 Using the jaw bone to guide your knife, start sawing gently in a circle along with it till you get the cheek off. Step 4 Cut the meat out at the end when it is barely attached to the skin to get a clean cheek.
Here is a fantastic recipe for seared grouper cheeks that is on the menu at the Hyatt Regency in Orlando: Prepare the Grouper Cheeks Heat 1 tablespoon of olive oil in a sauté pan and season 8 grouper cheeks with sea salt and pepper to taste before adding to the hot pan.
Cook for 2 minutes before it turns golden brown and then flips the cheeks. Prepare the Creamed Corn Take out the oil and butter from the pan before adding 2 tbsp of diced onions.
Heat oil in a pan and fry the tomato skins till they turn crispy. Remove from the pan and place on a paper towel to drain before seasoning with salt.
Then place two blistered peppers crosswise on the side of the plate as well as some crispy tomato skin. A: It is a piece of the fish that is connected to the bottom jaw, which includes the pectoral fins and extends right down to the stomach.
The red grouper is more popular with anglers because of the intense fight it puts up when it is hooked. Any thicker or thinner than this means that you will have to increase or decrease the cooking time.
According to the website, EDF Seafood Selector, white-fleshed fish, in particular, is lower in fat than any other source of animal protein and the omega-3s found in fish (EPA and DHA) appear to provide the greatest health benefits. Melt butter in a small skillet over medium heat.
Combine mayonnaise and lemon zest in a small bowl. Use a paper towel to pat dry the fish fillets and season to taste on both sides with salt and pepper.
Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture. Dredge a fillet in the pinko breadcrumb mixture and make sure the top and sides are evenly coated.
Melt butter in a small skillet over medium heat. Use a paper towel to pat dry the fish fillets and season to taste with salt and pepper.
Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture. Dredge the fillets in the pinko breadcrumb mixture and make sure the top and sides are evenly coated.
Bake the fillets for about 30-35 minutes, or until a meat thermometer inserted in the thickest part of the fillet registers 140 degrees and the fish flakes easily when a fork is inserted. There are a group of regulars that hang at our local marinas who love to get grouper heads and bones we have left over after cleaning the fish.
Blackening fish is an easy method of cooking them in a seasoned skillet to produce a dark-brown exterior and a wonderfully moist interior. While the use of a cast-iron skillet is preferred, a sauté pan also can be used with good results. This recipe was originally published in “Ralph Brennan's New Orleans Seafood Cookbook,” and is used with permission.
“It will impress your dinner guests and it’s so easy to do.” This recipe is courtesy of Pro Angler and Team Toyota athlete Terry Scroggins. With no real cold weather in sight there should still be some very good grouper fishing ahead of us.
Ingredients: -Fish head and carcass -Two onions -bottle of white wine -olive oil or butter -leeks -potatoes cubed -bay leaves -dill -couple of lemons or limes -fresh cream -salt and pepper to taste Preparation: Salute the onions in butter or olive oil (or both) until soft in a large stock pot.
Once the fish has cooled down enough pick all the meat off, try not to break the chunks up too much. Add the leeks, potatoes, some more bay leaves, dill and squeeze in some lemon or lime to taste.