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full cooler
11-26-2016, 10:01
Caught him this morning on live pinfish. Day maker early.

The light wouldn't cooperate for the photo.

PRB
11-26-2016, 10:38
Damn.....I thought this was going to be about some chick.....

tonyz
11-26-2016, 12:21
^^^^yup, you can never judge a thread by its title...I thought that the "dangerous faggot" thread was gonna be about Barry.

Btw, Nice fish !

Badger52
11-26-2016, 13:06
NICE one! Yummmm! :lifter

craigepo
11-27-2016, 08:25
How do you cook those?

full cooler
11-27-2016, 08:33
How do you cook those?

I got a little over four pounds of filets. I cut them into eight ~8 oz pieces and vacuum seal and freeze the ones I'm not eating in a couple of days.

Grouper is great on the grill rubbed with a little olive oil and salt and pepper.

We like a squeeze of fresh lime before serving.

mark46th
11-27-2016, 13:52
Grouper sandwiches!!

"Wrapped in cornmeal and fried in butter, it tasted sweeter than the kisses of Esmeralda." Richard Brautigan in "Trout Fishing in America"...

miclo18d
11-27-2016, 23:11
Grouper sandwiches!!

"Wrapped in cornmeal and fried in butter, it tasted sweeter than the kisses of Esmeralda." Richard Brautigan in "Trout Fishing in America"...
This and hogfish are soooooooo good!

JJ_BPK
11-27-2016, 23:17
We use a milk bath and Progresso Bread Crumbs, Italian Style. Lightly pan fried in a little butter. A little spray of lemon or lime. Tators & peas.

Also, if available, fresh pico de gallo, for making fish tacos.

OR

Your favorite beer batter fried.

Grouper is a light flavored fish, unlike the cold water species. It does not need to be flooded with flavor like shoe leather or beaver tail or moose tong or bear ears or salmon.. :D

mark46th
11-30-2016, 02:12
JJ- Throw some Panko in there for a little extra crunch.