Fish Chef Advice

[Ætheling]

I have a 1.5 pound piece of Warsaw Grouper about 2.5 inches thick in the center.

How would you prepare? Sauce recommendations welcomed. As thick as it is I’m leaning towards baking. I am not going to fry or blacken though I may reserve a small piece to do just that for a classic Grouper sammich.


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[glen]

Wrap in foil with butter and lemons and spices and bake.

[Ætheling]

Wrap in foil with butter and lemons and spices and bake.

325 45 min? Not used to this thick of a piece of fish.


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[captainsling]

I would cut it in half that thickness and grill it. Salt & Pepper, lemon pepper and baste with butter.

[Gumbo Man]

Split in half to make thinner as already said. Then pan sear in butter quickly, season and put on the grill for 2 minutes per side. Once checked for doneness apply a good compound garlic butter on top and enjoy after letting sit for 5 minutes. A lot of ways to do it. Good luck and enjoy. Let us know how it turns out.

[wooman]

Cut into portion size
Lightly season and dust in flour and corn starch
Pan fry in bacon drippings

I sauté jumbo lump crab in a little butter and make a jalapeño cream sauce . Top fish with crab and pour sauce over crab and shrimp . Garnish with thinly sliced lalapeno and chives


Do not over cook fish

[Slew]

Put me in the cut it into smaller chunk a crowd!!

[stickman]

Cut into portion size
Lightly season and dust in flour and corn starch
Pan fry in bacon drippings

I sauté jumbo lump crab in a little butter and make a jalapeño cream sauce . Top fish with crab and pour sauce over crab and shrimp . Garnish with thinly sliced lalapeno and chives


Do not over cook fish

This. Baste with drippings

[glen]

I’ve done 3 inch thick wahoo and grouper square steaks in oven wrapped and comes out great. If grilling or searing thin it down

[bboswell]

Split in half to make thinner as already said. Then pan sear in butter quickly, season and put on the grill for 2 minutes per side. Once checked for doneness apply a good compound garlic butter on top and enjoy after letting sit for 5 minutes. A lot of ways to do it. Good luck and enjoy. Let us know how it turns out.

This is what I would try

[Ætheling]

This is what I would try

Im not usually in that big of a hurry running from the law though so have time to cook it whole [emoji23]


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[tvc184]

Sous vide…. 132°-135° for about 30 minutes.

Any seasoning you want in the bag.

[Snowflake Killa]

Im not usually in that big of a hurry running from the law though so have time to cook it whole [emoji23]


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[emoji1787][emoji1787][emoji1787]

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[toledo]

How big of a fish? I cooked a 90lb'r that was pretty terrible. Fat in between the flakes of meat. No way to trim it. Also had a few in the 30-40lb range that were really good. Grilled on foil or lightly blackened.

[RangerRick2012]

Split in half to make thinner as already said. Then pan sear in butter quickly, season and put on the grill for 2 minutes per side. Once checked for doneness apply a good compound garlic butter on top and enjoy after letting sit for 5 minutes. A lot of ways to do it. Good luck and enjoy. Let us know how it turns out.

^^^
This.