What better time than the Chinese New Year to sit…
Choosing your Grouper
Choosing a whole grouper is better as it is always fresher. Well, you do not want to serve a stale fish, isn’t it?
- Look at the eye of the fish. If the eye is hazy, that means the fish isn’t as fresh.
- If you get a chance to buy a whole fish, the second thing you look at is the gill—it should be red. When the gill starts to turn brown, it’s a really good warning that the fish has been out of the water a while.
- Check how the light shines off the skin—the brighter the fish is, the fresher it is.
- Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
- Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
- Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.