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Home Cooking


Fresh Fish, Grouper, Snapper and Pompano, not fancy ingredients, favorite way to cook


Home Cooking 29

Fresh Fish, Grouper, Snapper and Pompano, not fancy ingredients, favorite way to cook

kchurchill5 | Feb 22, 2009 02:14 PM

Now, I have cooked my fresh fish a million different ways with lots of spices and sauces. I want the fish to be the star. Not a lot of sauces and spices.

Looking for anyone with special tricks or seasoning that could make it really different.
NO CURRY, I hate curry (sorry)

Fresh grouper, snapper and pompano.
I would prefer to stick to saute, oven or grill. NO deep fry, we are having that tonight. We just caught them today. 45 fish total. No a bad day. I have 8 bags leftover.

The guys are just finishing up. They rough clean and I finish cleaning, although I could do better ... it's a guy thing to clean them so why not. I cleaned the boat and motor. (Salt water, got to flush the engine). So have some time before the deep frying starts, a routine for our fresh fish, a light beer batter with soda water and beer and tempura, salt and pepper and cayene then topped with a home made remoulade which I am making next. Hushpuppies of course, fresh warm potato and a fresh coleslaw with jicama and mango, oh did I mention beer.

So ... dilema ... this week any hints or secretes. I know the standard lemon and butter, pan seared with bread crumbs and oven baked. How about some new flavor, I do lemon and citrus and wine some times but I would really like to step out of the box with not getting too fancy. I like the fish to taste like fish not sauce.

Grouper, Snapper and Pompano ... Any help?

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