Always apply the nose-tail philosophy to fish! When it comes to large fish, you can use the head, collar and the cheeks. Grouper cheeks have a meaty consistency and almost sweetness to them.
Depending on the size of a grouper, the cheeks can be small as a cherry or big as an orange. The cheek is a muscle that gets a lot of work, so it has a richer flavor and it holds its shape in the pan.
On this post we would love to provide you an amazing recipe with grouper cheeks. Please follow the guideline below and enjoy your wonderful plate.
1-bunch radishes with greens
4 grouper heads
3 tablespoons olive oil
Salt & freshly ground pepper
2 tablespoons unsalted butter
Pickled white onions, plus about ½ cup of the pickling liquid
4 small tomatoes, halved
¼ cup of basil leaves
2 limes, halved for garnish
1- Preheat the oven to 180 °C
2- Put the radishes in a small baking pan, add 2 cups water, and cover the pan with aluminum folio. Roast for 45 minutes, or until the radishes are tender.
3- Meanwhile, remove the grouper cheeks.
4- When the radishes are done, remove them from the oven and increase the temperature to 200 °C.
5- Drain the radishes and pat dry, than transfer to a small baking sheet. Toss with 1 tablespoon of the oil and season with salt and pepper. Roast for about 15 minutes, until radishes begin to brown. Remove from the oven.
6- Meanwhile, cook the cheeks. Heat a large cast-iron skillet over high heat. Add the remaining 2 tablespoons of olive oil and heat until shimmering. Sprinkle the grouper cheeks with salt and pepper and gently place in the pan. Once the cheeks are browned on the bottom and the meat has begun to give and become whiter on the top, flip them over and add the butter to the pan. Once the butter has melted, reduce the heat, baste the cheeks, and sauté until cooked through, about 45 seconds. Remove from the heat.
7- Combine the onions, tomatoes, and basil in a bowl and toss with ½ cup of pickling liquid. Taste and a little more pickling liquid if desired.
8- To serve, place some roasted radishes on each plate and arrange the salad on top. Add two 2 grouper cheeks to each plate and spoon the butter from the pan on top of them. Garnish with the pickled nance and limes.