If you ever see Grouper on the menu at a seafood restaurant. Order it. There is no better eating fish that swims.
One of the best meals I’ve had in my life came about 25 years ago and I remember it like it was yesterday. A group of us went out to eat at The Sandpiper Restaurant– at the time near Gwynn’s Island. The owners were always at the restaurant – the husband at the Front and the wife in the Kitchen. That night, they had Fried Grouper on special and I ordered it along with their specialty, Squash Fritters. The Fritters were amazing, and the Grouper was out-of-sight delicious.
Last week, Nancy and I ate at The Table, an upscale restaurant in Deltaville. They had a Pan Seared Grouper on the menu, and I made that quick selection. It was spot on.
Grouper has a mild flavor, similar to a flounder, but with a firmer texture. Groupers can exceed 100 pounds, but the best eating fish are the smaller 10- to 20-pounders. On the end of a fishing line, they fight like John Deere Tractors.
Occasionally, I’ll see Grouper offered at a local seafood counter, but not often. But when I see it on the menu at a restaurant, that’s what I get.
