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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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.
Sent from my iPhone using Tapatalk
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