Tips for Buying Sustainable Seafood
When it comes to seafood, it's easy to eat local and seasonal once you know the questions to ask.
Medium
45 MIN
This dish from Chef Joshua Smith at Catch 27 Restaurant in St. Augustine is sure to be a real crowd-pleaser! (And worth every minute required to source and prep each local ingredient featured.)
Ingredients
SERVINGS: 4
For the pickled artichokes
- 3 cups water
- 3 cups rice wine vinegar
- 1 cup sugar
- 2 tablespoons kosher salt
- 10 artichoke hearts, cleaned and rubbed with sliced lemon to prevent browning
For the grouper cheeks
- 1 pound grouper cheeks
- 1 cup buttermilk
- 1 teaspoon blackening seasoning
- 1 cup all-purpose flour
- 1 cup cornmeal
- 3 cups vegetable oil, for frying
For the artichoke corn chow chow
- 1/2 cup sweet corn
- 1/4 cup diced red bell pepper
- 1 cup diced pickled artichokes
- 1/2 cup diced green tomatoes
- 1/2 cup thinly sliced Napa cabbage
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon turmeric
- 1 tablespoon finely minced garlic
- 1 tablespoon finely minced shallots
- 1/8 teaspoon celery seeds
- 1/8 teaspoon kosher salt
- 2 tablespoons finely minced jalapeño
About this recipe
Grouper cheeks are the tiny pockets of meat just below the eyes of the fish. A delicious cut that’s often overlooked, they are sweet, tender and packed with flavor. Find grouper cheeks at your local fishmonger. Serve this with artichoke corn chow-chow on the side.
Instructions
1. To make pickled artichokes: Bring the water, vinegar, sugar and salt to a boil in a large pot. Place artichokes in a large container and pour the boiling liquid over them. Cover immediately and let cool for 1 hour before refrigerating overnight.
2. To make artichoke chow chow: Mix all ingredients together and refrigerate. For best flavor, marinate overnight.
3. To make grouper cheeks: Place grouper cheeks, buttermilk and blackening seasoning in a large bowl. Mix well. Mix together flour and cornmeal in another large bowl. Drain grouper cheeks and add them to flour mixture. Toss to coat evenly. Heat oil in a large frying pan or cast iron Dutch oven to 350°. Fry the cheeks for 2 to 3 minutes or until golden brown.
4. To serve: Place fried grouper cheeks on a platter with artichoke corn chow-chow on the side.
You Might Also Enjoy
