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RKauffman

Beach Comber
May 10, 2008
11
1
Seagrove Beach
I had an excellent blackened grouper sandwich the other day at FlipFlops, definitely better than the grouper sandwich at Smiling Fish a few weeks ago (which wasn't bad by any stretch, just not as good as their awesome Calamari salad which I usually get).

Hopefully I'll get around to trying Gravel Road's version soon.
 
A homemade Grouper sandwich. (A nice filet of fresh grouper w/seasonings of choice sauteed in butter, olive oil or blackened in a cast iron skillet or grilled for a few moments. Serve on a decent bread roll, and add some lettuce & tomato and dressing.)
I just can't cook grouper. It always ends up being tasteless and either wet or overcooked. :dunno:So I bought the local fresh salmon today instead.;-)
 

SHELLY

SoWal Insider
Jun 13, 2005
5,763
803
I just can't cook grouper. It always ends up being tasteless and either wet or overcooked. :dunno:So I bought the local fresh salmon today instead.;-)

Lightly oil the fish and season both sides
Hot pan, add some olive oil and butter
Sear one side (don't move or poke at the fish!) for a couple of minutes
Flip and cook other side
If fish is thick cut, finish in a 400 oven for a couple minutes
(a good "sandwich grouper" isn't too thick, so a sear on each side will do)
Remove pan from heat when you think it is still slightly undercooked.
Put your fixin's on the roll; check fish for doneness, and add to sandwich.
(If you desire more flavor, add a light schmeer of butter and additional spices)

For Salmon I like to marinade in some sesame seed oil, rice wine vinegar, honey and soy sauce (about 20-30 minutes). Remove from marinade (reserve it!) and dry fish. Saute on both sides in oil for a minute of two, add the marinade and finish in a 400 oven for about 5 minutes (or a few more depending on thickness of fish). Remove from oven when it is still a touch underdone. Spoon some of the marinade over the fish, top with toasted sesame seeds and a little chopped green onion. (Sometimes I add a spoon of orange marmalade to the marinade when I pour it on the fish prior to putting it in the oven.)

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Thanks, SHELLY. Hubby will be so happy. Grouper is his favorite fish.:clap:And salmon is mine.

We do the same "sear/oven/rest" technique with filet mignon -- never thought about doing that with grouper.

Did y'all get my joke -- "local fresh salmon." Hey, I think I see a school of them in the Gulf right now. :funn:
 
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SHELLY

SoWal Insider
Jun 13, 2005
5,763
803
Sorry for back-to-back posts, but we cooked grouper the way that Shelly suggested. I did use the zero calorie butter instead of real butter. The key was the searing and oils. Grayt dinner. Thanks again, Shelly.

:shock: Zero-calorie butter? Oh well...glad it turned out OK.

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