Entertaining can be incredibly easy when you start with fresh, local foods. For us, this often means fish straight from the boat. There are few things that can impress as much as a scrumptious sea food dinner. One of the delectables currently available is black grouper and it can be prepared in myriad ways. You can try your hand at home or take out of town guests to a favorite for the 'local experience'. Below is a list of three favorite spots to bring home the catch as well as a great receipe to tantalize your taste buds. And two of them may have it prepared for you!
The Merry Pier-Pass-A-Grille
For fresh catch, drop in at the Fresh Fish Market right off the boat at the Historic Merry Pier. You'll find a friendly store, boat excursions and fabulous fishing...in case you want to really wow and bring home the catch yourself. We are talkin grouper today but the catch of day varies and is sure to impress, what ever it is.
Shaner's Land and Sea-Pass-A-Grille
This St Pete Beach favorite hits the spot whether you want to buy meats or fish. A perennial hit with visitors and locals alike. Always rave reviews about the selection, you will find here what you need for a dinner with wow appeal.
Maximo Seafood Shack-Maximo Marina, St Pete
This last spot is literally a shack where you can purchase what you need or enjoy it there with an ice cold beer. This spot is best for daytime visits as there is no A/C, also it is not open Monday or Tuesday. It is as popular for it's definitely salty ambience as for the yummy creations coming out of the kitchen.
Grouper Mediterranian
Recipe courtesy of http://www.freshfromflorida.com/
1 tablespoon olive oil
4 (6-ounce) grouper fillets
1 onion, chopped
2 cloves garlic, minced
1/4 cup toasted chopped almonds
1/2 cup dry white wine
1/3 cup clam juice or chicken stock
2 tablespoons lemon juice
1 teaspoon thyme, chopped
1 teaspoon marjoram, chopped
ground black pepper
3 tablespoons cilantro, chopped
Directions:
In a heavy nonstick sauté pan, heat oil over high heat.
Sauté fillets 3 to 5 minutes until browned.
Transfer fillets to a platter; set aside.
Reduce heat to medium; sauté onion and garlic 4 to 5 minutes until onion is tender.
Add nuts, wine, stock, lemon juice, thyme, marjoram and pepper to taste; bring to a boil, stirring frequently.
Reduce heat to low.
Cover skillet and simmer 10 minutes, stirring occasionally.
Return fillets to skillet and simmer until heated through.
Serve fillets topped with sauce and cilantro.