Grouper

kilikini said:

Hawaiians do the mayo thing, too. I learned about it there and I still use
the method today. It keeps the fish really moist, IMO. One thing we used
to do, was season both sides of the fish with whatever your choice is, add
some lemon juice, slather the fish with the mayo, add some lemon slices on
the top, toss on a few slivered onions and wrap the whole thing in a ti
leaf. (I used to be able to just pluck those things out of my yard.
Bummer, now that I can't!) Basically, you end up with a steamed fish even
if you bake it, but the flavor is wonderful!

If you have a local Asian store you could probably substitute luau leaf or a
banana leaf for the ti and duplicate the recipe.

Most any Hispanic market will have packaged banana leaf in the
refrigerater section, I've seen ti leaf too. Wrapped in leaves on the
grill cooked long and slow is the best way to cook any fish especially
large whole fish... yes, you can definitely bbq fish... seafood was
the first meat bbq'd.

This was my favorite dining place in Belize:
http://www.radisson.com/belizecitybz

Scroll down to "Dining", then check out the lunch buffet menu. The
baked stuffed grouper was fabulous, and all you could eat.. was a huge
whole fish perhaps a 100 pounder set out on a slab of carved tropical
wood and well decorated, very festive (I wish I had pictures). The
grouper was usually stuffed with shrimp or lobster (both very
plentiful and inexpensive in Belize), and with sauce consisting of
many tropical fruits, including pineapple, coconut, and of course
rum. Everything was scrumptious, except I wouldn't eat sea turtle.
Note the price; Bz$23, back when I would travel there it was more like
Bz$10, which was US$5... and still is a 2 : 1 exchange. Talk about
bargains. Believe it or not in Belize hot dogs (imported) cost much
more than lobster.

Interesting read...
Don't complain: http://ambergriscaye.com/25years/notoiletpaper.html

Sheldon

Sheldon said:

kilikini said:

Hawaiians do the mayo thing, too. I learned about it there and I
still use the method today. It keeps the fish really moist, IMO.
One thing we used to do, was season both sides of the fish with
whatever your choice is, add some lemon juice, slather the fish with
the mayo, add some lemon slices on the top, toss on a few slivered
onions and wrap the whole thing in a ti leaf. (I used to be able to
just pluck those things out of my yard. Bummer, now that I can't!)
Basically, you end up with a steamed fish even if you bake it, but
the flavor is wonderful!

If you have a local Asian store you could probably substitute luau
leaf or a banana leaf for the ti and duplicate the recipe.

Most any Hispanic market will have packaged banana leaf in the
refrigerater section, I've seen ti leaf too. Wrapped in leaves on the
grill cooked long and slow is the best way to cook any fish especially
large whole fish... yes, you can definitely bbq fish... seafood was
the first meat bbq'd.

This was my favorite dining place in Belize:
http://www.radisson.com/belizecitybz

Scroll down to "Dining", then check out the lunch buffet menu. The
baked stuffed grouper was fabulous, and all you could eat.. was a huge
whole fish perhaps a 100 pounder set out on a slab of carved tropical
wood and well decorated, very festive (I wish I had pictures). The
grouper was usually stuffed with shrimp or lobster (both very
plentiful and inexpensive in Belize), and with sauce consisting of
many tropical fruits, including pineapple, coconut, and of course
rum. Everything was scrumptious, except I wouldn't eat sea turtle.
Note the price; Bz$23, back when I would travel there it was more like
Bz$10, which was US$5... and still is a 2 : 1 exchange. Talk about
bargains. Believe it or not in Belize hot dogs (imported) cost much
more than lobster.

Interesting read...
Don't complain: http://ambergriscaye.com/25years/notoiletpaper.html

Sheldon

Interesting reads to all your links, Sheldon.

Sorry, I had to laugh at the last article you posted. It's sad, but it's
kind of funny. :~)

kili

sf said:

Quoted message said:

I've never knowingly cooked gouper, but the mayo and cheese mixture
sounds good for a bland white fish. Next time bake it, don't broil.

Absolutely. I'm going to bake it in foil, with a little butter and
lime, s&p.

Quoted message said:

I learned about mayo as a topping a gazillion years ago from a
Japanese friend who put it on salmon.... I still do that occasionally.
It will take several minutes, but the mayo leavens and browns as the
fish cooks. It's very good eating!

Mayo is used here in Maryland when making Crab Imperial. It's a topping
put on at the last minute. Good stuff. With my grouper recipe debacle,
I think the butter/mayo ratio was off. It slurped off the fish right
away, rather than coating it.

It was a learning experience. Thanks to all!

Dora

limey said:

sf said:

I've never knowingly cooked gouper, but the mayo and cheese mixture
sounds good for a bland white fish.

Cheese with sea food is TASTE IN ASS! <G>

Quoted message said:

Absolutely. I'm going to bake it in foil, with a little butter and
lime, s&p.

Duh! NEVER cook seafood in aluminum (or any reactive pan), especially
not with citrus... with your name you should know that. And don't
tell me your were going to use gold foil. LOL

Sheldon

Sheldon said:

limey said:

Absolutely. I'm going to bake it in foil, with a little butter and
lime, s&p.

Duh! NEVER cook seafood in aluminum (or any reactive pan), especially
not with citrus... with your name you should know that. And don't
tell me your were going to use gold foil. LOL

Sheldon

Back to the drawing board! <G>
Dora

limey said:

Sheldon said:

"limey" wrote:

Quoted message said:

Quoted message said:

Absolutely. I'm going to bake it in foil, with a little butter and
lime, s&p.

Quoted message said:

Duh! NEVER cook seafood in aluminum (or any reactive pan), especially
not with citrus... with your name you should know that. And don't
tell me your were going to use gold foil. LOL

Quoted message said:

Sheldon

Back to the drawing board! <G>
Dora

Absent parchment paper wrap your seasoned fish fillets (with
aromatics) in a couple three lettuce leaves (that's what those dark
green outer lettuce leaves that most throw away are for). Then grill,
bake, steam, or fry with minimal fat in a non-stick pan. Only rank
amateur cooks ever use aluminum foil, many professional kitchens don't
even stock aluminum foil. I have the same roll for years and years...
I never use it to wrap food... mostly I use a bit crumpled up to tuck
under a lopsided roast to keep it from flopping over in the pan. I
can't remember the last time I used any, I know I used none so far
this year... I won't swear to last year but I don't think I used any
in 2006 either.

My ancient Dexter Russell spatula finally succumbed (fractured where
the blade meets the wood handle), so after perusing the entire net I
settled on the new All-Clad model from Williams-Sonoma... I like its
one piece construction, it's well proportioned, has nice rounded
corners, and the price is less than a Dexter Russell. This is the
first All-Clad product I've seen that appears to be worth the money.

http://tinyurl.com/39or8r

http://www.williams-sonoma.com/products/cw063/index.cfm?pkey=xsrd0m1%7C15%7C%7C%7C0%7C%7C%7C%7C%7C%7C%7Cspatula&cm%5Fsrc=SCH

Sheldon

Sheldon said:

My ancient Dexter Russell spatula finally succumbed (fractured where
the blade meets the wood handle), so after perusing the entire net I
settled on the new All-Clad model from Williams-Sonoma... I like its
one piece construction, it's well proportioned, has nice rounded
corners, and the price is less than a Dexter Russell. This is the
first All-Clad product I've seen that appears to be worth the money.

Sheldon

Looks like that will last several lifetimes of use by a serious cook.
Incidentally, I just wish I had my mother's "fish slice". I've never
found one like it - the "blade" was wide and probably 8 or 9 inches
long, with a perforated surface and an offset handle. Worked like a
charm. Strange, the things we regret.

Dora

limey said:

Sheldon said:

My ancient Dexter Russell spatula finally succumbed (fractured where
the blade meets the wood handle), so after perusing the entire net I
settled on the new All-Clad model from Williams-Sonoma... I like its
one piece construction, it's well proportioned, has nice rounded
corners, and the price is less than a Dexter Russell. This is the
first All-Clad product I've seen that appears to be worth the money.

Quoted message said:

Sheldon

Looks like that will last several lifetimes of use by a serious cook.
Incidentally, I just wish I had my mother's "fish slice". I've never
found one like it - the "blade" was wide and probably 8 or 9 inches
long, with a perforated surface and an offset handle. Worked like a
charm. Strange, the things we regret.

Search here for <spatulas>:
http://www.bakedeco.com

Sheldon

Sheldon <[email hidden]> wrote in news:1180047821.000526.285380
@g4g2000hsf.googlegroups.com:

Quoted message said:

Search here for <spatulas>:
http://www.bakedeco.com

Sheldon

Thanks for the link Sheldon....found the 2 rivet spatula my mother used
most of her life. The one my dad had to repair (because one of the rivets
failed), because it was the only one that worked well for her and she
couldn't find another like it. A fine childhood remembrance.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Thu, 24 May 2007 14:34:11 -0400, "limey" <[email hidden]>

Quoted message said:

sf said:

Quoted message said:

I've never knowingly cooked gouper, but the mayo and cheese mixture
sounds good for a bland white fish. Next time bake it, don't broil.

Absolutely. I'm going to bake it in foil, with a little butter and
lime, s&p.

Quoted message said:

I learned about mayo as a topping a gazillion years ago from a
Japanese friend who put it on salmon.... I still do that occasionally.
It will take several minutes, but the mayo leavens and browns as the
fish cooks. It's very good eating!

Mayo is used here in Maryland when making Crab Imperial. It's a topping
put on at the last minute. Good stuff. With my grouper recipe debacle,
I think the butter/mayo ratio was off. It slurped off the fish right
away, rather than coating it.

I wasn't referring to steaming in foil! Slather the mayo (just mayo -
no butter) on top of the fish and bake. As I remember it - the result
was a little souffle on top of moist fish (if it's not overbaked, that
is). I haven't done it in years.... but have to do it soon since
you've reminded me.

Quoted message said:

It was a learning experience. Thanks to all!

Dora, please consider setting up a mailbox somewhere that is intended
*only* for usenet purposes. That way you can check it when you
remember, usenet won't intrude on your private life, but you can write
and respond off line.

--
See return address to reply by email

sf said:

Quoted message said:

Dora, please consider setting up a mailbox somewhere that is intended
*only* for usenet purposes. That way you can check it when you
remember, usenet won't intrude on your private life, but you can write
and respond off line.

?

Dora

Sheldon said:

limey said:

Sheldon said:

My ancient Dexter Russell spatula finally succumbed (fractured where
the blade meets the wood handle), so after perusing the entire net I
settled on the new All-Clad model from Williams-Sonoma... I like its
one piece construction, it's well proportioned, has nice rounded
corners, and the price is less than a Dexter Russell. This is the
first All-Clad product I've seen that appears to be worth the money.

Quoted message said:

Sheldon

Looks like that will last several lifetimes of use by a serious cook.
Incidentally, I just wish I had my mother's "fish slice". I've never
found one like it - the "blade" was wide and probably 8 or 9 inches
long, with a perforated surface and an offset handle. Worked like a
charm. Strange, the things we regret.

Search here for <spatulas>:
http://www.bakedeco.com

Sheldon

That's as close as I've ever seen. I'm going to order one. It's a
little different from the one I remember, which I'm sure disappeared
many years ago. In addition to everything shown in your link, the blade
was curved (almost fish-shaped). The edge on the right side was rolled
and the fish was scooped up with the side of the blade. It was great
for large whole fish, since they didn't tend to break up. However,
progress marches on.......

Dora

raymond said:

On Wed, 23 May 2007 20:05:52 -0700, Roy Jose Lorr <[email hidden]>

Quoted message said:

Most people who traditionally use grouper in their menus
stick mainly to deep frying, poaching and chowders. The
flesh tends to dry out in baking and broiling. Discard the
skin before cooking, it imparts undesirable flavor to the
finished product. The difference in texture and quality in
the many various grouper species is notable. Aside from
groupers being all white fleshed and lean, unless you know
the specific species you're handling, prejudging the flavor
and cooking qualities of market bought fish is a [censored] shoot.

Most people here in Northern Florida don't poach or use grouper in
chowders. Grouper cheeks tend to be tough and strong and inexpensive,
and I know a few restaurants that use cheeks in chowder. The grouper
groupies are about evenly divided into the grillers and the fryers.
Most restaurants offer both, including my favorite, a grilled grouper
sandwich with lettuce, tomato, and tartar sauce. Restaurants also
offer blackened grouper. There are two species sold here, known only
as black and red. Red has the stronger flavor of the two and is less
expensive. Black is the top of the line, with good texture and mild
flavor. Red is mostly the one deep fried or blackened, while black
grouper is mostly grilled. It is a waste of good, expensive fish to
deep fry black grouper. I buy black grouper fillets in my seafood
store and grill them. I agree with you that it tends to dry out, so I
baste the fillets with olive oil or butter, and the grill time is so
short that they turn out great. I keep my grill clean, but I always
give it an extra going over before grilling grouper, because it is so
mild it will pick up the flavor of any particles from previous use,
moreso than most other foods. It is upsetting to have 12 bucks worth
of black grouper taste like yesterday's hamburgers.

Most North Americans are either Grouper newbies or haven't
seen the species in markets at all. If you go to the warm
water islands where the species is taken in its greatest
numbers and reaches the markets usually in fresh condition
you'll find the various cultures that use the fish
'traditionally': do it up deep fried, poached and in
chowders. They've had centuries to practice cooking
Grouper, including baking, steaming, broiling, grilling and
I suppose any other methods one could think of. I like
Grouper, well enough, depending on the species and how fresh
it is. I've caught the fish and sold it along with other
species off the dock in several marinas and ports. Its
popular where its not uncommon but it lags far behind Blues
and Wahoo for instance. Incidentally, several of the
Grouper species feeding off warm water reefs are like large
Barracuda, depositories of ciguatera poison. Its good to
know your source.

On Fri, 25 May 2007 11:29:11 -0400, "limey" <[email hidden]>

Quoted message said:

sf said:

Quoted message said:

Dora, please consider setting up a mailbox somewhere that is intended
*only* for usenet purposes. That way you can check it when you
remember, usenet won't intrude on your private life, but you can write
and respond off line.

?

Dora

I would have taken this off line if you had an email I could have
responed to privately.

--
See return address to reply by email

sf said:

On Fri, 25 May 2007 11:29:11 -0400, "limey" <[email hidden]>

Quoted message said:

sf said:

>
Dora, please consider setting up a mailbox somewhere that is
intended *only* for usenet purposes. That way you can check it
when you remember, usenet won't intrude on your private life, but
you can write and respond off line.

?

Dora

I would have taken this off line if you had an email I could have
responed to privately.

My Usenet e-mail is given clearly on every post I originate, but not in
my replies, as is the custom, unless I choose to do so. I get a lot of
useful interchange and help from other posters on rec.food.cooking, so
prefer to stay that way. I'm sure others share my opinion.

Thank you so much for caring.

Dora - and since you hadn't noticed -
[email hidden]

On Sat, 26 May 2007 11:44:00 -0400, "limey" <[email hidden]>

Quoted message said:

sf said:

On Fri, 25 May 2007 11:29:11 -0400, "limey" <[email hidden]>

Quoted message said:

sf wrote:
>>
> Dora, please consider setting up a mailbox somewhere that is
> intended *only* for usenet purposes. That way you can check it
> when you remember, usenet won't intrude on your private life, but
> you can write and respond off line.

?

Dora

I would have taken this off line if you had an email I could have
responed to privately.

My Usenet e-mail is given clearly on every post I originate, but not in
my replies, as is the custom, unless I choose to do so. I get a lot of
useful interchange and help from other posters on rec.food.cooking, so
prefer to stay that way. I'm sure others share my opinion.

I tried to send you a "return email" message off line at a time when
it was appropriate to do so. The return address was what you have
above: "limey" <[email hidden]>, so I mentioned setting up a
valid emailbox specifically for usenet purposes. In the future, if
you have a valid email address attached to the email I respond to,
fine. If not, then nothing down thread will go off line. I'lll just
beat it to death in public.

Quoted message said:

Thank you so much for caring.

whatever.

Quoted message said:

Dora - and since you hadn't noticed -
[email hidden]

We don't correspond, so I'm not making a note of that little oddity.

--
See return address to reply by email

sf said:

Quoted message said:

Quoted message said:

I would have taken this off line if you had an email I could have
responed to privately.

Dora said:

Quoted message said:

My Usenet e-mail is given clearly on every post I originate, but not
in my replies, as is the custom, unless I choose to do so. I get a
lot of useful interchange and help from other posters on
rec.food.cooking, so prefer to stay that way. I'm sure others
share my opinion.

I tried to send you a "return email" message off line at a time when
it was appropriate to do so. The return address was what you have
above: "limey" [email hidden],

So" Many others do the same. That's a munged address - not too hard to
figure why. I don't like spammers.

so I mentioned setting up a

Quoted message said:

valid emailbox specifically for usenet purposes.

It has been set up for a long time and have heard from many posters.

In the future, if

Quoted message said:

you have a valid email address attached to the email I respond to,
fine. If not, then nothing down thread will go off line. I'lll just
beat it to death in public.

Doesn't bother me. However you want to show yourself.

Thank you so much for caring.

Quoted message said:

Quoted message said:

whatever.

Quoted message said:

Dora - and since you hadn't noticed -
[email hidden]

We don't correspond, so I'm not making a note of that little oddity.

As you said, "Whatever"? Then why bring it up in the first place? You
were the one who wanted to write. I prefer that you not send me
personal mail, so your point is irrelevant.

Dora - and, once more,
[email hidden]