Talk of The Villages Florida

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- Restaurant Discussions (https://www.talkofthevillages.com/forums/restaurant-discussions-90/)

- - Grouper (https://www.talkofthevillages.com/forums/restaurant-discussions-90/grouper-312075/)

Wolfgang Puck Has Gulf Grouper on the menu. $26.00

Quote:

Originally Posted by JSR22 (Post 1847833)

Wolfgang Puck in Brownwood and it is delicious.

I had the grouper at Puck's last night. It was a small portion and overcooked. It was on a bed of rice which was delicious.

Chop House,quite good

Try Frenchy’s at Clearwater Beach. They advertise it fried but will also sauté it. Great scenery and super Grouper.

On special at Bonefish on 466

Try Sams St John’s From Walmart on 441

Fishermans Cove this side of Inverness

Quote:

Originally Posted by tophcfa (Post 1848062)

Excellent fresh grouper At the Lighthouse seafood store (not the restaurant) on 466 just east of Morse Blvd. for $24 per pound. We cook it in a cast iron pan in our Webber grill, to die for.

We love, love, love Lighthouse Seafood!!!! Always fresh.
Pricey...yes...but well worth it..BECAUSE it's fresh.

Quote:

Originally Posted by nick demis (Post 1848065)

Why would they discontinue grouper? Next to haddock and salmon, it's probably one of the most popular alternative fish.

There are some "chefs" who don't want to be bothered with cooking a fish which can turn rubbery if cooked a few seconds too long. A true Chef knows how to cook fish. A pretender can't figure it out.

I appreciate all the replies and will definitely try Wolfgangs.

Quote:

Originally Posted by Aloha way (Post 1848097)

You can get grouper, snapper, mahi mahi all available at lighthouse fish market on 466. That’s if you want to cook at home.

I have done that many times and agree that fishmarket has great product. But sometimes even the chef wants to eat out :)

Quote:

Originally Posted by CFrance (Post 1848118)

And the lady there will tell you how she pan sautées it. Their fish is soooooo fresh. It never has that watery, I've-been-sitting-in-the-freezer.

Made Chilean Sea Bass for our son last week. He was slicing off raw slivers of it sushi-style before I could get it in the pan.

Very nice prep!

Quote:

Originally Posted by graciegirl (Post 1848206)

Every time I share a recipe on this forum, I wait to be ridiculed.

However. This is one that is easy and delicious. And yes, many of us have grown up cooking frozen fish that was not available close to our homes.

Frozen, unbreaded, naked Cod from Publix.

Melt 3-4 tablespoons of butter on cookie sheet. Place Frozen Cod that has been slathered with Hellmann's mayonnaise and coated with a mixture of flavored Panko crumbs and parmesan cheese on top of melted butter. Bake for 45 minutes at 350.

It is yummy.

Waiting to be criticized. I KNOW it's Cod and not Flounder. Midwesterners also love Salmon Patties from a can.

Recipe; Drain red salmon from can and smoosh all bones. (leave them in...rich source of calcium) Add beaten egg, finely diced onion, half a sleeve of smooshed Ritz crackers. Mix all together with your clean hands and let it sit for an hour or so in the Fridge. I form into three patties.

Fry in butter and oil until brown and yummy and eat with catsup. Yes...or ketchup.

Gracie; Mayo is a GREAT moistener for fish. Try Salmon slathered in mayo and topped with some sliced red onion, red pepper, and a lemon slice. wrap in tin foil and put on the barbie. Delish and low calorie.

Quote:

Originally Posted by Aloha1 (Post 1849847)

Agree about the mayo for fish. I make a Parmesan Crusted Tilapia which is very easy.

1) Mix 2 TBS of Mayo and 2 TBS grated Italian cheese (I use Kirkland's Pecorino Romano from Costco).

2) Spread the topping on two pieces of defrosted Tilapia loins (purchased at Costco)

3) Sprinkle with Italian flavored bread crumbs

4) Sprinkle with Paprika

5) Bake in a 350 degree convection oven for 20 minutes.

6) Serve with chilled Chardonnay

Soooooo good!