About Grouper

Written by admin on March 16, 2009
About Grouper
Grouper a.k.a.: Sand perch, rock cod, coney, jewfish, warsaw, red grouper, black grouper, sea bass

Waters:All warm Atlantic, Pacific, Gulf of Mexico, and Caribbean salt waters.

Description (in water): Only smaller specimens (5 to 15 lbs.) make it to markets, but grouper have been known to grow up to 500 hundred pounds. The color of the fish varies greatly. Red grouper is brownish with some darker mottling.

Description (in market): Grouper has meaty, lobsterlike, firm-textured white flesh of a mild, delicate flavor and a low fat content.

Sold as: Skinless fillets (most common), steaks, whole fish (under 10 lbs.)

Best cooking: The skin of a grouper is tough and can infuse cooked flesh with a strong flavor, so make sure it is removed prior to cooking. Grouper is firm enough to stand up to almost any style of preparation, including deep-frying, grilling, braising, poaching, and steaming. It can also be cubed and kebabed, or used in chowders or stews.

Buying tips: Avoid whole fish weighing over 10 pounds, since larger specimens of grouper has been associated with ciguatera poisoning. Fillets should be snowy white, not too dry, and free of graying and browning. He fish should smell seawater fresh.

chef-b-johnsonThis recipe is by Brian Johnson, a professional chef for many years and graduate of French Culinary School in 1988.

Grilled Grouper Tangerine

4 grouper filets (6 to 7 ounces)
Juice and zest from two tangerines
2 tablespoons dry white wine
3 tablespoons extra virgin olive oil
1 teaspoon fresh rosemary
1/2 teaspoon fresh thyme
1/4 teaspoon course ground black pepper
vegetable cooking spray
2 tablespoons minced scallions
2 tablespoons red bell peppers (diced)
fresh herbs to garnish

Prepare the citrus marinade, zest both tangerines and mince fine. Combine the zest, olive oil, juice from one tangerine, white wine, herbs and course ground black pepper in a small bowl and mix well. Place the four grouper filets in a shallow dish and pour the marinade over the fish, marinade for two hours. Pour the marinade off the fish and into a small bowl and reserve for basting.

Clean the grill well before getting it hot, this will help insure the fish will not stick while cooking. Start with a grill brush and remove any burnt on material. After words with an old towel that has been slightly oiled with plain vegetable oil rub the grill down. This is what chef’s call “seasoning the grill”.

Preheat the grill for 5 minutes over high heat. Once the grill is very hot reduce the flames to a medium setting and grill the grouper filets for 4 to 5 minutes on each side or until the fish as reached an internal temperature of 145 degrees.

Garnish with the fresh herbs of your choice. This fish entree works very well in the summer time with cous cous or a boiled baby red potato and grill vegetables.

Serves 4
Recipe by Brian Johnson

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