You have to catch these yourself or make friends with someone who knows where to find them-and only during approved fishing season! It’s one of Florida’s most regulated fish.Ī word of caution: if you plan on catching one yourself, make sure you remove the skin before cooking. Because it’s illegal to buy or sell snook, you won’t find them on restaurant menus. Snook is really popular among local fishermen because it offers a fun challenge to catch and it tastes fantastic. If you prefer your fish to be filleted, Snapper is amazing when marinated in the same citrus-garlic-cilantro mix mentioned above and quickly sautéed in a hot pan with a drizzle of olive oil before being served with light, fluffy rice and fresh seasonal veggies. In restaurants you’ll find whole snappers stuffed with an amazing blend of sliced local citrus fruits, garlic and cilantro then grilled or baked whole in the oven. Snapper is slightly more delicate than Grouper and it produces a more profound and sweet flavor when it’s grilled – one of the best and most popular ways to serve it. Just like Grouper, Snapper also comes in a huge number of varieties, with the most common ones in Florida being Red Snapper, Lane Snapper and Vermillion Snapper. Local South Walton restaurant Louis Louis serves a pan sauteed grouper with a citrus caper sauce that melts in your mouth! 2. But you’ll also find it served in fillets which are baked, grilled or broiled with a flavor-bursting medley of garlic, butter, olive oil and key lime juice. Thanks to its subtle flavor that easily absorbs dressings and marinades, grouper is excellent however you serve it.įish sandwiches made with either a thick slice of blackened grouper or battered and deep-fried bite-size pieces of grouper are one of the best and most simple ways to enjoy this fish.
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