S3 E36 Grilled Grouper Tacos - Rebroadcast

Transcript

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Hello and welcome to Perfectly Seasoned, the podcast about all things culinary. I'm your personal chef, Greg Strom, along with Home Cook Deanne Frederickson, Matt Fredrickson, guest, and Tim Lou, guest husband. And just all around good guy. Today it's a pescatarian delight. Grilled Grupa Tacos. Stay tuned. We're gonna dive right in since we're already in the ocean. We're gonna dive right in. Okay. We're gonna start with anything on a stick. And today, also from the sea, scallop ceviche skewers. This recipe actually comes from William Sonoma Kitchens. Really? Yeah. Yeah. I actually did a couple of demonstrations at William Sonoma. Oh my God, it was a long time ago now. But it was, wasn't that? Yeah, but they actually for speeding. I did get pulled over for speeding. Thank you for reminding me. Oh, sorry. But uh William Sonoma, they do have uh some really good recipes on their website. I don't know if you've ever seen the sum of it, but this is actually one that I I really like because Tim and I like ceviche and we like scallops, but I never had scallop ceviche, so I thought I'm gonna give this a try. So everybody has tried it. So what are your thoughts? I'm on my second. It's that good. I really enjoy it. How about you guys? So I love it. And scallops are so easy to overdo. Ceviche is a nice way to treat it without turning it into a vulcanized rubber tire. Yeah, that's a rubber band. Yeah. I was afraid of that, to be honest with you, because they're kind of rubbery to begin with. I mean, they're they if you overcook them, it's you might, it's like chewing on a rubber band. No, I do like, I do like the scallop scallop sushi, and I will get that. It's very good. I like this because of is that lime juice that you can use? Yes, yes. So the lime juice is so good. The you have a little parsley and cilantro. It's a very simple recipe to do. Come on, guest husband, get it together. It's actually quite a simple recipe to do. I'll have the recipe on my website along with the photograph. It's very simple to do. You just take the uh scallops, and the C scallops work best because they're large and you can quarter them. And what you do is you quarter them, put them in the lime juice along with uh uh jalapeno, very fine dice, along with uh very, very fine chopped par cilantro and some red onion, very they're everything very, very tiny. And then you just a splash of olive oil, mix that together, and you soak, you cover the the uh cut-up scallops. It says uh three hours are up to twelve. I did up to twelve because three hours to me is not enough to actually. And the idea of people uh uh have an issue a lot of times, but this isn't technically raw. Correct. It it's but it's not technically cooked completely either. Using citrus is a way to change the protein so that it uh feels like it's cooked. Technically, it is not cooked, but it is not also raw. It's like what is that? Schrdinger's cat, you know that thing? Is it dead or not? Is it dead or is it not? Isn't it also the it's the quality of the scallops that you get too? That's very important. Yes, it does. Very important for any ceviche, you have to have the freshest seafood. If it even ha has a whiff, don't buy it. Well, and for marinating it at 12 hours in lime juice, there's no breakdown of the scallop whatsoever. Sometimes you would expect it to have yeah, mushiness or even a fibrous texture to it, and the scallops are lovely. So well, that's one of the reasons that they might only my this is my theory is that three hours would be for like a soft white fish. Would be plenty. But this is the scallop is rather dense. It can take it. And it does, it does. But the beauty of this is you can get you can get uh two skewers out of one uh scallop because you use two pieces on each skewer. And then what you do is you after it's marinated, you just start with a scallop, put a piece of fresh cilantro on the next thing, and then another piece of scallop, another piece of cilantro, and you finish it off with a small uh sweet cherry tomato. And then you the marinade that you have, you can just drizzle that over the top just as you get ready to serve it, so that it doesn't look quite so dry. There's also a little ginger that's in there. Oh, yeah, just rain it up the ginger. Fresh ginger. Fresh ginger. I had to look at the recipe like, what am I getting? It's fresh ginger. You grated, and you don't see it because it's it's grated. Yes. So that you don't see it. That is really special. That's nice. Yeah, the marinade is fantastic. Okay, well, I think this is another cheaper. This is a good one. Uh, this is good. Uh, I will say though, um you you have to know your audience. Uh there are people if you're gonna do this for a dinner party, you better find out in people are. Well, if you're doing it for Christmas in Italian and all the fishes, this would be a good advertiser. Well, I feel like you could also marinate a piece of fish in the marinade that you made and then like grill it or saute it later. It's a great marinade. This is a marinade that I use. It's very fresh. I do use it. It's that line just gives it a few. The only difference is when I make it as a marinade for fish on the grill, I put a little I grate garlic in there as well. Okay. Yep. Yep. I this doesn't have garlic in it. So no, that because that you don't need that. No, the ginger really comes out. Okay. That's it. Very nice. That's everything gonna stick for this week. The main event tonight is group tacos. Grouper. Grouper tacos. A group. We're a group tacos. Not a group taco. No, it's it's not one big taco. It's grouper tacos. I've made this dish many, many times since we've been down here because we can get grouper. Certain times of the year it's difficult to get. For me, a grouper taco is I prefer it to if I'm gonna have a fish taco. What what about you as far as you like fish tacos? I do love fish tacos. I so growing up in Illinois and Colorado, I didn't have a lot of access to fresh seafood at all. I'm laughing here. So grouper was new to me three years ago, and I really like it. It's a very mild fish, but it's sturdy. It's not too flaky, but it's not like halibut steak. It's like swordfish. Yeah, I really but I I love grouper. We get fried grouper cheeks at our favorite restaurant, and I just love grouper. I'm glad you mentioned that because people who, if they're coming from up north and they they'll taste grouper, but a lot of them don't understand that grouper cheeks are even more tender than the grouper. They're sweeter. And you'd prepare them exactly the same way, and you could do that. I've I've done that in lieu of just finding grouper. Well, there's also different types of grouper. You have strawberry grouper, and there's so many different types of things. I prefer the black grouper, and that's what I use in these tacos. But you know, I've also used Mahi. And we caught Mahi live, and those were that was when you catch fish and cook it yourself, it's incredible. Yeah, yeah. And this is actually a very easy recipe to do. There's a marinade also that you I use. I use this marinade basically, and you you you don't want to over-grill it, you want it so that it finishes cooking on the platter before you shred it. Because it otherwise it dries out dries it out. Yep. But you otherwise it's just like a regular taco. You can kind of go crazy on your own toppings, like any taco. Sure. But creme fraîche is very good on it. I like Mexican creme on my fish tacos. I've not ever tried that. Have you I don't know if you've ever been to the restaurant in Tequesta, which is right next door to Hobe Sound. It's called Papichulos. I've seen it a million times and I've heard good things. I've never been. It's really it's worth it's worth coming up from Palm Beach Gardens to there. Maybe we'll maybe we'll do a group album. Right. Yes. So it's really fun, and that they they do have very good fish tacos, really, really good. Yes, very nice. This is something that comes together very quickly, and uh depending on the pipe the price of the fish, fish is kind of expensive right now. For example, black grouper is now $39 a pound. Oh my. Now, you have to like people a lot to assure that. So we're having peanut butter and jelly tonight, and they're having the black grouper. No, no. But if you're gonna buy it, buy it. Yeah, you know, you you get what you pay for. However, it goes a long way. And that's the other great thing, is that it is very filling. And what I like about this recipe is that you're doing this on the grill and then shredding it, and it really goes a lot long, you know, it goes a long way. Yep. Especially with the other stuff you're putting in there. This recipe would be easy to substitute mahi or a snapper or whatever's available. Yes. Yeah. Um just a good white fish to I will tell you that you can substitute the grouper for mahi, or you can actually, I've also actually made these with salmon. So it's very, very easy. I was gonna say that we did this once. Yeah, so it depends on what actually if you can get fish that's on sale. Sure. I mean, salmon is actually relatively inexpensive. I'm not a fan of wild salmon, like Alaskan. It's too well, the South Guy. A little too oily for me. Right. I like North Atlantic. Yeah. Atlantic salmon. So okay. Well, let's just see. This will be interesting because it's not chili, but we'll see what Cynthia has to say about serving this. Oh, I bet she has a lovely white. I'm sure I've got some nice wines. I'm taking bets. I'm gonna say she's gonna serve a white wine. What do you think? I think white or rose. Ah, okay. Matt? I'm gonna go with some kind of a white. Some kind of a white? I'm gonna go with a rose. You know what else would work is a nice white burgundy. Because that's what I usually get at our favorite fresh restaurant. We order white burgundy, and it does go really well. Let's see what she says. I'm excited. So stay tuned. We're gonna get Cynthia here, and it's gonna be wine o'clock. Welcome back, Cynthia. Happy to be here. Okay, today the recipe was grouper tacos. Wow, I love grouper, and I don't find it here in my landlocked state of Kansas very often. I miss it very much. Anytime I come to Florida, I get grouper. So I was thinking of, you know, being seaside, and I was thinking of a light, spritzy, salty, minerality, high acid wine that I would want with these tacos. And of course, I had to pick chocolate. Say that again? I never heard of that. Chocolate. Yeah, it's fun to say and even more fun to drink. So this is from the Spanish Basque Country. So it's spelled, you're gonna love this. T X A K O L I. Wow. So this is from, yeah. You gotta text that to me because I'll add that to the podcast. I'll add that to the website. I'll add it to the website for the Lee. Yes, it is become more and more popular. It's going to be all over Spain. It's high in acid, has a lot of salinity and minerality, so it's perfect to sip with seafood and ceviche and grouper tacos. It's made from the Hondarabi Zuri grape. That's the variety. Yes, mass country. And it's typically poured out of a poron, which is you'll have to Google it to see the shape, but it's poured from a height. Typically, the waiter will stand up on a chair and it'll put you down into your glass. So it's a show as well. And that comes from the trapped carbon dioxide. So it's just a little bit effervescent in the glass, and it's low alcohol, so you can drink a lot of it, which you'll want to. So it's just gonna be absolutely perfect. Well, the the I don't know if this will be helpful or not, but I do marinate the grouper. Or you can also use mahi or you can even use sni uh salmon or snapper. Okay. The the marinade is is lime juice, garlic, cayenne pepper, cumin, cilantro, and jalapeno, and a little olive oil. Perfect. So it sounds to me like this wine you're talking about kind of hits all of those notes. And then some. Absolutely. This would be really, really good. Well, I can't wait for you to try this recipe and get back to us on it. So send me some grouper overnight on dry ice. Well, funny you should mention that because I do have a vendor that from from yeah, from Maine that actually sells fresh grouper. And it's overnight. Okay, we'll talk offline. I'll just back over. So okay. Well, once again, thanks, Cynthia. And we're going to be talking to you next week. And I'll get you what the recipes are. We'll talk again. Cheers. If you have any questions about today's recipe, or if you'd like to be a guest home cook on Perfectly Seasoned, please email me at info at the SilverChef.net. I'd like to thank all of our in studio guests today, Deanne. Thanks for having me. Matt? Husband. You sound just like the Mickey Mouse plug. Good to have you here. So uh the you can listen to Perfectly Season on my website, which is thesilverschef.net. And you can also listen to the podcast on my Facebook page, Apple Podcasts, iHeartRadio, Pandora, Spotify, Amazon Music, or wherever you get your podcasts. This is Greg Strom. Thanks for listening and joining us today. And remember, eat fresh, may the fork be with you, and may all your days be perfectly seasoned!