Fish Dish and Appetizer Recipes

[MuskieBait]

(01-08-2014 11:42 AM)MichaelAngelo Wrote:  Thanks for the info Ken, that clears up a lot. So what characteristics does grouper have that lend it to being steamed?

(01-08-2014 11:33 AM)MuskieBait Wrote:  I wanted to make cerviche in Florida...but we never bought any limes and lemons...oh well...next time...I bet grunt cerviche would be pretty decent.

Ah so that's what the secret plan was!

None particularly...I just prefers my fish moist in their "natural dead state" (inside joke). Grouper is very sweet and soft when steamed as you tasted and it has a distinct pleasant (to me) taste that is very different from many other fish. When you grill it or fry it, it draws out a lot of the moisture and oil and the flavour is drawn out...by which point the grouper just taste like your typical bland white flesh fish with flaky texture but too dry for my taste. They call it "tender"...I call it "dry".

Americanized taste buds like bland flavours...as your recall our conversation with Ben...and Americanized fish preparation tries their best to removed any fishy flavours by using bland tasting fish, or using methods that draws out the moisture and oils where that flavour is found, or they over spice it to mask the taste...or they smoke it to hell. If everything else taste like bland cod fillet...why bother trying different fish? Texture certainly is different between different white flesh fish...but most of them are bland as water.

Steaming fish retains most of that flavour. I can taste the different between steamed grunts and that Graysby.

I do have to say...I love pan fried Spanish Mackerel and Bluefish...MMM.

Yes, I wanted to make cerviche...but we kept forgetting to get limes and lemons. I did ask about it one time I think...but we were nowhere near a supermarket at the time I asked.