Tip to Tail

Aren’t we lucky to live in a town where fresh catch is so abundant? Fortunately for me, my husband has a serious fishing addiction so we’re never short on seafood options. One of our favorites is grouper, either red or black, depending on the season. It’s a nice firm filet that lends itself to so many different preparations and holds up well for grilling, sautéing, baking, or frying. I use the lessuniform pieces, such as the belly and tail meat, for most any frying recipe since they are thinner and crisp easily. I’ve used the loin portion of the filet (imagine a fish shoulder) here in a recipe that nods to my Texas upbringing: Southern Comfort Grouper. The pan-seared loin is served over a bed of creamy Gouda grits and topped with a tomato-bacon gravy that is out of this world! I’m also including my no-fail family favorite: fish tacos that can make the most of any type of white fish (even those grouper cheeks). Don’t forget to save your fish carcass—it’s an excellent base for any fish/seafood stock.