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Grouper Cheeks
Posted on 8/15/22 at 12:38 pm
Posted on 8/15/22 at 12:38 pm
Saw them at Rouses. Has anyone had them? Taste/texture? Preferred way to cook? Seems like they would make good fish taco's...
8
Posted on 8/15/22 at 1:09 pm to The Sicilian
I've never had grouper cheek but have had other cheeks of different animals... all were delicious 
Posted on 8/15/22 at 1:09 pm to The Sicilian
I probably wouldn't waste that on tacos
Posted on 8/15/22 at 1:26 pm to The Sicilian
We cook them a good bit. Treat more like a scallop. Blackening seasoning, piping hot skillet with oil/butter, hot and fast until you get the desired caramelization, hit with lemon and serve. Easy, quick and delicious
Posted on 8/15/22 at 1:34 pm to The Sicilian
Yes, they are good. Normally see them in Florida fried. Interesting that Rouses has them, I may check it out.
Posted on 8/15/22 at 3:44 pm to The Sicilian
We love them, but I have to say I did try them from Rouses, and was not impressed.
Posted on 8/15/22 at 3:50 pm to commode
What was different about them from previous experiences?
Posted on 8/15/22 at 9:01 pm to The Sicilian
They would make great fish tacos but honestly I’m not sure it’s worth even doing grouper for tacos? Something cheap like mahi is fine for tacos, great even?
Grouper cheeks used to be dirt cheap like $4.99lb so it was just good meat in small cuts. I’ve seen it when grouper is like $30/ lb and cheeks for like $20/ lb. I wouldn’t say they would be worth that imo?
As said something like a seared scallop recipe maybe would make them worth it?
Grouper cheeks used to be dirt cheap like $4.99lb so it was just good meat in small cuts. I’ve seen it when grouper is like $30/ lb and cheeks for like $20/ lb. I wouldn’t say they would be worth that imo?
As said something like a seared scallop recipe maybe would make them worth it?
Posted on 8/15/22 at 9:34 pm to baldona
quote:
As said something like a seared scallop recipe maybe would make them worth it?
if you can get them fresh, absolutely. not sure how fresh rouses is getting them.
I have fried them up using emeril's paremesean crusted red snapper with a citrus beurre blanc as an appetizer.
Posted on 8/16/22 at 6:35 pm to The Sicilian
Never had grouper but when I started travelling to Alaska regularly for business about 4 years ago I discovered Halibut cheeks. They have since become one of my favorite pieces of fish but hard to find outside AK. I would think grouper might be similar but halibut are akin to flounder. Very clean white meat. I find the halibut cheeks are close to the density of chicken but with the rich flavor of halibut.
ETA: I prepare them (halibut cheeks) or prefer them lightly seasoned and oven baked with a bit of bread crumbs & parm on top. You can do paneed as well. Gotta think a similar recipe would work the same for the grouper.
ETA: I prepare them (halibut cheeks) or prefer them lightly seasoned and oven baked with a bit of bread crumbs & parm on top. You can do paneed as well. Gotta think a similar recipe would work the same for the grouper.
This post was edited on 8/16/22 at 6:39 pm
Posted on 8/17/22 at 8:59 am to The Sicilian
Many years ago a good friend of mine would go diving in the Gulf and spearfish. He and his friends would come back with a hell of a variety of fish each trip.
He had an old refrigerator laying on its back in the back of his pickup truck that he used as an ice chest to get the fish home while being kept cold.
Some of the grouper he'd show up with had beautiful cheek meat that we'd grill and baste with the lemon/garlic/butter sauce.
One time I took the carcass, hosed it off to clean, broke it up and put it in cheesecloth to boil for a nice fish stock. After that I added my vegetables and other ingredients to make a nice fish soup and at the end added chunk of grouper meat to cook it just till done. Delicious stuff.
He had an old refrigerator laying on its back in the back of his pickup truck that he used as an ice chest to get the fish home while being kept cold.
Some of the grouper he'd show up with had beautiful cheek meat that we'd grill and baste with the lemon/garlic/butter sauce.
One time I took the carcass, hosed it off to clean, broke it up and put it in cheesecloth to boil for a nice fish stock. After that I added my vegetables and other ingredients to make a nice fish soup and at the end added chunk of grouper meat to cook it just till done. Delicious stuff.
Posted on 8/17/22 at 10:31 am to gumbo2176
quote:
One time I took the carcass, hosed it off to clean, broke it up and put it in cheesecloth to boil for a nice fish stock. After that I added my vegetables and other ingredients to make a nice fish soup and at the end added chunk of grouper meat to cook it just till done. Delicious stuff.
That sounds fresh and incredible.
Posted on 8/18/22 at 11:19 am to horsesandbulls
[quote]if you can get them fresh, absolutely. not sure how fresh rouses is getting them.[/quote
Got some last night and they were not all that fresh. Once I got home, they did smell a little old but I used some in a seafood risotto anyway. A few of the bites were fine but then there were some that were very fishy. I think the batch I purchased was just starting to turn. (Next time I will smell them in the store). The texture was okay. If I could get them fresh, I would like to try them seared or fried or give them another shot in risotto.
Got some last night and they were not all that fresh. Once I got home, they did smell a little old but I used some in a seafood risotto anyway. A few of the bites were fine but then there were some that were very fishy. I think the batch I purchased was just starting to turn. (Next time I will smell them in the store). The texture was okay. If I could get them fresh, I would like to try them seared or fried or give them another shot in risotto.
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