When it comes to rap and seafood, no one loves this fish more! A definite potential Ghostface Killah grouper dish comes from Aggies Kitchen. This recipe uses a spice mix from Emeril himself (whose frequent use of the word “Bam!” to entertain the masses disguised just how good a chef he actually is).
From CD Kitchen comes this recipe that is quick, crispy and hits the spot! If you’re feeling adventurous, you can try this recipe with Pecan slivers instead to given the appearance of fish scales (but be careful not to burn the pecans). This is normally done with slices of raw potato which have a higher moisture content (see Recipe #4 below for an example). Also if serving with asparagus, peel the bottoms of each stalk. The skin is astringent (like with carrots), and peeling them give a more succulent and creamy mouthfeel.
This recipe comes from A Spicy Perspective and the mix of oranges and olives provides a very Mediterranean flavor profile! While the garlic is minced, remember that cooking garlic too long, especially when minced, renders it flavorless.
From My Delicious Blog comes this recipe that, when not overcooked, is delicious! And if you want to give your dish a cool twist, use a simple pastry nozzle to cut “fish scales” from potato slices. Then layer them over the top of the fillet. To see a detailed breakdown on how to do this like Chef Paul Bocuse, click here!
The charred lemons in this recipe not only provide flavor but add a beautiful visual touch as well. This summer cast iron dish comes from Taste of the South. This is a quick and easy recipe, with a great spice blend that sears into the fish.