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Grouper: cook whole or fillet it?

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Grouper: cook whole or fillet it?

kali_MM | Jul 30, 2008 08:52 AM

Today at the grocery store, we picked up a fresh, whole grouper (called hammour here in Dubai). I had thought about pan frying it with some lemon, but have read in places that it must be skinned since the skin is very strong tasting.

So - should I skin it? Fillet it? Or should I just cook it whole (currently, it's gutted) and see?

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