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. Most people mistakenly think they are called grouper because they travel in groups.
Proper Equipment : I cover this in the video, but please have a good, thin, metal spatula on hand. Grouper, a member of the sea bass family, is found primarily in the waters off of the coast of Florida and the Mid-Atlantic States.
The grouper fish has firm, yet flaky flesh with a mild and unique flavor. It takes on seasonings very well and cooks nicely on a George Foreman Grill.
Grilled grouper sandwiches are a popular treat in the southern United States where the fish is plentiful. A 3.5 ounce serving of grouper is only 92 calories and contains only .2 grams of saturated fat.
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It is one of those fishes that can stand up to lots of seasoning, especially Cajun and blackening spices and herbs. In this basic recipe we’ll season well first and allow the fish to rest or marinate for a bit.
4 soft buns, such as hamburger buns 1-1/2 TBS butter at room temperature Juice from 1/4 lemon 4 TBS mayonnaise (approximately) 12 thin pickle slices 4 leaves of crisp romaine or iceberg lettuce 4 thin slices of ripe tomatoes Grilled grouper as directed above Spread butter on the buns and toast them for up to 2 minutes on the GF grill with the top open.
Assemble the sandwiches: place lettuce on bottom bun, add tomato, fish, and then the pickles. If you grill the potatoes before the fish, just keep them warm in a low oven until your sandwiches are assembled.
3 or 4 medium white potatoes Extra virgin olive oil (Too) to coat Sea salt and cracked pepper to taste Slice into 1/4” thick rounds and coat all sides with Too, salt, and pepper.
1/2 head of green cabbage 2 large carrots 1-1/2 cups mayonnaise 3 TBS sugar 3 TBS white wine vinegar 1/2 tsp sea salt 1/2 tsp ground pepper In a large bowl, combine mayonnaise, sugar, vinegar, salt, and pepper.
Add the shredded vegetables to the bowl and toss to coat with the dressing. Grouper is a versatile fish that is eaten year round in the south.
What I like to serve with a well seasoned, grilled grouper dish is a dry, crisp white wine, such as a sauvignon blanc or an unbaked chardonnay. What also goes well with this fish, especially the sandwich recipe, is an ice-cold, old school, unflavored American beer in a bottle.
If alcohol is not on your thing, I recommend a tart homemade lemonade with grouper. I can’t say all of those 4 AM wake up times were always cheerful, but he managed to instill in me a great love of just being on the water.
His favorite thing to do now is to text me photos of his fishing exploits while I am sitting in a meeting. Being a good Southern boy, one of my favorite ways to eat fish is blackened.
There are a few good blackening spices on the market, but the ingredients are really simple and I like to make my own, so I can control the heat. Other times, I keep it tame to keep the peace at home (my wife weighs in at “lightweight” on the spicy foods scale).
Cast iron or non-stick pan (all metal, no plastic handles) 2 Grouper fillets, skin removed 1 stick melted, unsalted butter We need to let that pan heat up on the grill for at least 10 minutes, as hot as you can get it.
Melt the butter in a separate shallow dish, large enough to fit the fillets. Cook, with the lid open, for 3-5 minutes, lifting the bottom of the fish carefully with tongs to check on the crust.
2 pounds whole grouper fillet 1 large red onions, sliced 4 oranges, tested and sliced 3 Tb. I have also bought the packaged frozen Grouper and thought the flavor and texture was perfect.
Named for its original owner and founder, Dusty’s Oyster Bar has been a Panama City Beach landmark for more than three decades, known for a casual laid-back atmosphere where music is practically part of the menu. Owner J. Michael Stewart delights in serving up fresh seafood, “Surfer” sandwiches and a whole tackle box full of other tasty dishes that keep reeling diners in.
Since opening in 2015, owner Kay Parker Safer and managing partner Willie Robert have been bringing their hometown flavor out to play, and it’s obvious they delight in making their menu deliciously lively. And while its name might be a little silly, the balance of sweetness and acidity from pickled red onion paired with Florida citrus marmalade piled high atop a moist filet of grilled grouper goodness nestled into a toasted brioche bun proves that this is one fun joint that takes their food seriously.
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.
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.
Using a plank is also much easier than grilling fish directly on the grates. 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.
Make a support out of a double layer of heavy-duty aluminum foil. 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.