Grilled Grouper (or Cobia) Over Texas Toast
Alright everyone, grouper season for 2012 has officially begun! None came into the seafood market on the grouper’s opening day due to the wind (imagine that). However, we got plenty of fish in on the second day of the season. Once the boats got the chance to go offshore for them, it took only a little time to find the fish.
As predicted, though, we still had to fight through the ferocious black sea bass to get to the grouper. There was one good side of that, however, as a 68-pound cobia came swimming up after one of my bass. The cobia swam right up under the boat and met the “Topwater’s” 8-foot gaff.
Now before you attempt free gaffing a cobia this size, make sure you eat your Wheaties, and make sure the deck is clear.
In honor of the opening of grouper season, as well as the increased appearance of cobia, I had to do a recipe that goes well with both of these bottom fishing catches. So here goes.
You will need:
2 portions grouper or cobia (8 oz. each)
2 pieces Texas Toast (in the freezer section)
1 large red tomato (cut into 1” x 1” cubes)
1 medium yellow squash (cut in half and then sliced)
1 medium green zucchini (cut in half and then sliced)
1 medium sweet onion (cut in half and then sliced)
1 small sprig of fresh rosemary (remove leaves, chop)
salt & pepper
1/2 stick real butter
1/4 cup olive oil (approximately, maybe a little more)
1 lemon (cut in half)
1 lime (cut in half)
1/4 cup white wine (preferably chardonnay)
Start by heating up the grill. Then marinate the grouper or cobia using half of the olive oil, half of the lemon and lime juice, and salt and pepper.
While the fish is soaking up the marinade, use a large sauté pan to cook the veggies. Heat your pan to medium high heat. Once the pan is hot, you can add the rest of the olive oil. Let your oil heat for approximately 20 seconds.
When the oil is hot, add the onion first and let it sauté for about two minutes. Stir the onion occasionally during those two minutes, and then add the squash and zucchini.
With the vegetables sautéing, run outside and prep your grill (if you’re like me, it always needs a little scraping before cooking). Follow the scraping by spraying heavily with non-stick spray (make sure the flame is off for this step).
Once the grill is sprayed, turn the flame back on, get the grill hot again, and then place the fish (grouper or cobia) on the grill.
With the fish now cooking, it’s time to go back to the veggies. Season with salt and pepper and fresh rosemary while you stir gently.
Once the veggies are close to your liking, prepare the Texas Toast according to the directions on the box.
Don’t forget to keep checking your fish. Most likely they will cook for about four minutes on each side.
Once the Texas Toast is done, put it on a large dinner plate.
Add the cubed tomatoes to the veggies in the pan and stir. Once the “maters” are warm, place them on the toast.
Now it’s probably time to pull the fish from the grill and place on the veggies and Texas Toast.
Finally, add butter and the rest of the lemon and lime juice to the sauté pan, and follow with the white wine. Cook on medium high just long enough for the butter to cream. Pour this simple but tasty sauce over your dish, and it’s time to eat.
Eat American seafood!
Chef Danny H.
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
