Each week (on Wednesday and Friday evenings) we receive a shipment of fish fresh from the NC coast. A company called Locals Seafood purchases the fish direct from the people who caught it. You can read more about Locals Seafood, here.
This week, Locals Seafood is bringing us a fish we’ve never sold before: white grunt. One key to eating seafood sustainably is to try new (to you), underappreciated species that may have at one time been referred to as “trash fish” simply because they weren’t a grouper or snapper. White grunt is one of these underappreciated fish that tastes really good. The flavor is mild and the flesh is white and flaky. The taste has been compared to that of smaller snapper or black bass. It has an excellent skin for searing.
We’re also receiving pink snapper, shrimp, backfin crab, and sea scallops with this week’s shipment! We usually tweet each week when we know what fish varieties are coming—look for tweets here.
Here is a recipe that works with virtually any mild, white fish. It’s from Chef Martin Liz (https://fishmonster.com/blogs/cooking-your-catch/key-west-style-broiled-fish).
Key West Style Broiled Fish
- 1 lb fish fillet (any type of white-fleshed fish: triggerfish, porgy, snapper, grouper, grunt, etc.)
- 2 limes
- 1 Tbsp. minced garlic
- sea salt to taste
- fresh ground black pepper to taste
- 1 c. white wine
- 2 Tbsp. olive oil
- ¼ lb. whole butter
Preheat oven to 450. Grease baking pan with olive oil and place fillets on pan. Rub fillets with garlic, salt, and pepper. Drizzle lime juice and white wine over fish. Cook the fillets for 10 to 15 minutes or until done. Make sure to watch carefully so as not to burn. After your fish is finished, place small cubes of whole butter on top of the fillets.