My wife and I were in the Destin/Ft Walton area of Florida last week and loved the seafood. I picked up some black grouper to throw on my grill today. I found several recipes online - but my question is how to grill the fish with skin on it. Most recipes have skinless fillets. I saw one say sear the meat side for a minute or two and then flip to the skin side and finish for 10-12 minutes.
Any suggestion would be appreciated. Thanks in advance.
That basic technique (sear meat side for a couple, then flip) is good technique. I'd keep seasoning simple. Not had black grouper but I think of herbs/citrus stuff. Lemon pepper and salt, that kind of thing.
One key point... oil the grate and the grouper so it doesn't stick before you flip to skin side. Oil the grate by wiping it with a towel that has oil on it (use tongs).
Most likely not. But when it is finished cooking the meat should easily pull from the skin. You can plate it with skin side down and eat around it. Some eat the skin, but I am not a fan unless it is highly seasoned and seared to a crisp.
I like the sear meat side for a couple and then skin side down plan. Skin on keeps the fish nice and moist and if it sticks, no big deal, fish releases from the skin easily!
I love blackening fish, ribeyes or occasional pork chops. I really like the Louisiana Brand Blackened Seasoning Mix. What’s your favorite blackened seasoning?
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