Grouper is a hugely popular fish in the warmer climates of the world, especially in the Southeastern U.S. which provides some of the best grouper fishing in the world. Grouper is found in many of the warmer ocean waters including the Atlantic, Caribbean, Gulf of Mexico and the Pacific ocean.
Grouper can be baked, barbecued, deep fried, grilled, pan fried or sauteed. With its firm texture and mild flavor, it stands up to its LARGE reputation. it grows to enormous sizes but the average fish ranges from five pounds to around 50 pounds.
Ingredients for the Mango Butter:
1-1/5 cups white wine
1 bunch fresh mint, chopped
1 small mango, pureed
1 banana, pureed
juice and grated zest of 1 orange
Cinnamon to taste
3 egg yolks
1 lb butter, softened
Ingredients for the Fish:
4-6 (8-oz) grouper fillets
1/4 cup melted butter
Seasoned salt to taste
Directions for the Mango butter:
Combine the wine and mint in a saucepan. Cook until reduced to 1/3 cup. Cool to room temperature.
Combine the mango, banana, orange juice and orange zest in a bowl. Add the wine mixture and mix well. Mix in the cinnamon and egg yolks. Cream the butter in a mixer bowl until light. Add to the fruit mixture and blend well.
Directions for the Fish:
Brush the fish with the melted butter and sprinkle with the seasoned salt.
Grill until cooked through.
Serve with the mango butter.
Serves: Four to Six
