I have two grouper throats marinating and I have been told 2 different ways to prepare them, so maybe I'll do one each way. If you've never seen them, which I hadn't - here they are.
One method is to lightly bread them after skinning and deep/shallow fry. The fish monger said not to remove the fins with the skin, they fry up crispy and evidently are quite a treat.
The second method is to marinate them, not skin them, but break the middle bone so they lay flat (do the same if frying or cut in half), then grill skin side down. Will report on how good they are.
One method is to lightly bread them after skinning and deep/shallow fry. The fish monger said not to remove the fins with the skin, they fry up crispy and evidently are quite a treat.
The second method is to marinate them, not skin them, but break the middle bone so they lay flat (do the same if frying or cut in half), then grill skin side down. Will report on how good they are.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com