wrote in message
oups.com...
One of my employees just gave me about 8 lbs of grouper
including
"grouper cheeks" (not sure what that is) that he caught
yesterday. So,
it seems we have fish two nights in a row. Anybody know how to
grill
it?

Cook like a really rare piece of filet steak! The fish goes tough
if you overheat it, and loses taste.

If he's given you a section cut across the backbone, you can make
some great steaks. Cut steaks about one inch thick, and grill on a
really hot fire a *maximum* of 2 minutes each side (turning it
twice), so the inside is still moist but the outside is charred.
The cheeks are probably thinner, needing less time.

If you don't like the idea of the fish being raw in the middle ( I
love it), keep it on a hot plate covered with foil for about five
minutes after cooking - maybe in a 70 degrees C oven (sorry, don't
know the fahrenheit!)

It's a light flavoured fish compared to some, so we paint it with
lemon juice and a touch of chile and soy sauce before serving. But
most people have their own favourite sauce . . .

My mouth is watering . . . we don't get much grouper in England .
.. .

JimB