RARE NC Black Grouper is fabulous to make ceviche, on the grill, broiled or baked with your favorite fresh herbs from your Moore's produce box minced and blended with our amazing Jersey Grass fed butter. Serve the ceviche on a bed of grated daikon radish or if cooked you can finish with a squeeze of lime juice!!
Offering our bodies 692mg of rich Omega-3 fatty acids,94.5mcg Selenium,69.9mg Calcium, 2.3mg Iron,80.3mg Magnesium,420mg Phosphorus and a whopping 1251mg Potassium!!! Who needs supplements out of a bottle!?!?! We have fabulous day trip fish that should be incorporated into our daily dose of deliciousness to make STRONG BODIES & STRONGER MINDS!!
CREOLE CAST IRON GROUPER Recipe
2# grouper fillet cut into 6 equal parts
MY CREOLE seasoning (In a medium bowl combine *all organic spices* paprika, dried oregano, ground black pepper, dried basil, real salt, cayenne pepper, granulated onion, dried thyme and granulated garlic) OR use
Tony Chachere's® Creole Seasoning
1/4 cup grassfed pork lard (you can use ghee or coconut oil but it will not be the same amazing flavor)
Preheat the broiler, placing the oven rack on the 2nd rung 7-9 inches below the heat source.
Season the cast iron pan with the pork lard (lotion it all over the inside of the pan using the entire 1/4 cup). If your cast iron pan is large and this amount of lard does not run over the pan after you lotion it everywhere, add a little more. You want it to drizzle and move on the pan and cover the entire surface of the pan but we aren't shallow frying it so we aren't saying too much- but you definitely want more than a light glaze of fat. Place the pan in the oven under the broiler to get the fat moving- but do not heat the pan up too much- just get the fat moving.
Season the fish fillets by rubbing them with the creole seasoning. You want to be generous with the seasoning - but do it to taste. TOO LITTLE and you will think this recipe is BLAND- too much and you will have burnt seasoning on the fish. Color the fish with the seasoning so it looks delicious by your standards. Do not fear the flavor. Brush some of the melted lard over the top to seal in the flavor once you get it just the way you want it. ADD more lard to the pan if you use so much that there is none left to flow a little on the pan.
Now place the filet's into the pan so they are not crowding or overlapping on each other.
Place the fillets under the broiler and broil without turning until they're just cooked through, 10-12 minutes. To check, place the end of a metal spatula in the thickest part of one fillet where the flesh is beginning to separate into flakes, and push it open slightly. If it's done, that piece will move away from the rest of the fillet.
Remove the fillets from the oven. Place the grouper on dinner plates and serve right away.
Excellent alongside baked or mashed taters with your choice of fresh broiled or sauteed veggies.
Grouper are large, slow moving fish. They can grow up to 6 feet long and 30 years old. They are hermaphrodites and change sex throughout their life. They like to hang out in holes and crevices, ambushing fish, crabs, and shrimp that swims past.
The meat is very firm, white, and flaky. Its mild flavor makes it ideal for recipes with minimal ingredients that let the taste of the fish shine through. Grouper can be grilled, baked, broiled, steamed, fried… the options are endless!