Florida Grouper

by Chef Justin Timineri
Florida's Culinary Ambassador

Now is a good time for Florida grouper fans to experience the many culinary possibilities with this versatile fish while it is in season. Grouper is a flaky, moist, lean fish that can be prepared simply or, for the more adventurous cook, gourmet style. Although this may not be the main goal of grouper lovers, the nutritional and dietetic attributes are many. A four-ounce serving of grouper contains 110 calories, 2 grams of fat, 23 grams of protein, 65 mg of sodium and .29 grams of Omega 3.

Remember to purchase seafood last and keep it cold during the trip home. Fresh whole fish should have a shiny surface with tightly adhering scales. Gills should be deep red or pink, free of mucus and off-odor. The belly cavity should have no cuts or protruding bones. Fresh steaks, fillets and loins should have a translucent look with flesh that is firm and not separating, and no discoloration. The packaging should not require the filets to bend into an unnatural position. The aroma of the fish should be mild, similar to the ocean.

Grouper lends itself well to any form of cooking. Because it is a lean fish, some basting is necessary while broiling or baking to keep the flesh moist. The general rule is to cook 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F. If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time. Fillets less than ½ inch thick do not need to be turned during cooking. Fish cooks quickly and is easy to overcook. Cooking is done when the flesh becomes opaque and flakes easily when tested with a fork.

FLORIDA GROUPER COCONUT FLORENTINE

2 tablespoons olive oil
4 6-ounce Florida grouper fillets
2 cloves Florida garlic, crushed
1 teaspoon fresh Florida ginger, peeled and grated
½ cup Florida red onion, diced and divided
1½ cups canned light coconut milk
2 tablespoons fresh Florida lime juice
½ cup fresh Florida cilantro, chopped
1 teaspoon soy sauce
1 splash hot pepper sauce
4 Florida plum tomatoes, diced
1 Florida red bell pepper, diced
1 Florida green bell pepper, diced
1 10-ounce bag Florida spinach, washed

In large sauté pan over medium-high heat, sauté fillets in 1 tablespoon of olive oil 2-3 minutes per side until browned. Remove fillets and set aside. Add garlic, ginger and 1⁄4 cup onion to pan; cook until tender. Add coconut milk, lime juice, cilantro, soy sauce, and hot pepper sauce. Bring to a boil and add fillets; simmer 1 minute until fillets are opaque in center. In a separate, large sauté pan, heat remaining 1 tablespoon of olive oil over medium-high heat. Sauté remaining 1⁄4 cup onion, tomatoes, bell peppers and spinach until greens are just wilted. Serve fillets on a bed of the spinach mixture.

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