Looking for Grouper recipe - does not have to be BGE

tazcrash

OK, did a 30 hour trip out of Galveston Texas, does anyone have a good recipe for Warsaw Grouper? Doesn't have to be BGE based.

SGH

Are you open to frying it or are you looking for grilled only?

tazcrash

Well, I do have some very large fillets out of there, but open to what you feel is the best tasting for this fish. (Never caught grouper before). But no deep fry please. 

Anything more that butter, lemon, *fresh* parsley garlic, shallots...... actually that doesn't sound bad either,

DieselkW

I think you're going to like Grouper - there's a filet up on the top behind the head that is amazing.

I would treat it like any other firm white fish you already like - sea bass, orange roughy, redfish, snapper can all share the same recipes.

I like it simple - broiled with butter, S&P, not too heavy on the Old Bay.

Next to Wahoo, Grouper is my favorite.

nolaegghead

Grouper is one of my favorites.  Butter, salt and pepper is all you need.  Broil or grill.  Don't look for worms if you're too grossed out by eating fish with them.

travisstrick

Just do this and thank me later. http://eggheadforum.com/discussion/1141766/grouper-au-awesome-9-pics#latest

Little Steven

The Indian restaurant I frequent does grouper tandoori. It's amazing! Easy to do on the egg.

SGH

Here is a excellent way to do fish on the egg. I got the idea from @DMW‌. The resulting fish were incredible.
http://eggheadforum.com/discussion/1169013/egg-back-in-action-with-flounder-and-tilapia#latest

tazcrash

Thanks all, 

Travis, sorry, while my mouth watered (cheese\mushrooms\wine), I really want to taste the fish more.

I think I'll be doing the DMW\SGH method this Friday. 

So How do I tell when it's done. It flakes? Is there a temp? Thinking I'll lower the temp as that fillet is thick!

yzzi

Either grilled or blackened on a sandwich with tarter and the usual sandwich toppings is how I go. I love grouper sandwiches.