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I know we have it good in the winter but summertime for a FL egger is the pits. Incredible humidity, bugs, and unpredictable daily storms that will kill your best planned cook in seconds. The one thing we do have that is outstanding is access to great fresh gulf seafood,the best of which I believe to be Hog Snapper or Hogfish. It can be found at the local grocery in Tampa the spring and summer (occaisionally at whole foods). I will put it up against any fish around.
The recipe is simple, evoo, grilling salt, pepper to a scaled, gutted and scored whole fish. Grill direct at 400 about 6-8 minutes per side for a 1.5lb-er. Oil the top of the fish before flipping (use a spatula). When you pull it off immediatly rub with a pat of butter and a squeeze of lemon. These fish eat small crustacions off the sea floor so guess what they taste like.... almost like a lobster/crab flavor. If you ever see these at your fish market grab one and grill it. You will not be dissapointed.