Mariner's Menu: Baked Grouper with Ricky Moore

Introduce the dish: Baked grouper with fresh herbs.

Discuss the importance of cooking fish and minimizing intimidation.

Explain how to store fish correctly: use crushed ice in a Ziploc bag, keep it in the fridge without submerging it in ice.

Show the grouper fillet, emphasizing its density and mild flavor.

Portion the fish into uniform pieces for even cooking, cutting at natural separations.

Season the fish using the 'rain technique' for even distribution of salt and pepper on all sides.

Heat a pan on medium-high and add a little olive oil until it ripples.

Sear one side of the fish in the hot pan to create texture, keeping the other side moist.

Identify the presentation side of the fish and ensure it is seared properly.

Turn the heat up to high to create a crust on the fish.

Equipment Needed

Spice Level:

Dietary