Braised Grouper Cheeks with green tomato salsa verde

Name: Braised Grouper Cheeks with green tomato salsa verde
Cuisine: American
Ingredients: 4 large green tomatoes, chopped; Warm, cooked rice, preferably Carolina Gold; Fresh cilantro leaves, for garnish; Flaky sea salt, such as Maldon, for garnish; Flaky sea salt, such as Maldon, for garnish; Six 6-to-8-ounce (170-to-225-g) grouper cheeks; Fine sea salt; Olive oil; Warm, cooked rice, preferably Carolina Gold; Lemon wedges, for serving; 3 guajillo chiles, seeded and stemmed; 1 cup (130 g) pumpkin seeds; ¾ tablespoon freshly ground pepper; 10 cloves garlic, smashed; 3 ripe jalapeño chiles, seeded if you prefer less spice; 1 bunch green onions, coarsely chopped; Kosher salt; Olive oil, for drizzling; 1½ cups (360 ml) water; 1½ cups (360 ml) beer; Grated zest and juice of 1 large lime; Leaves from ½ bunch fresh cilantro, coarsely chopped; ½ tablespoon ground coriander; ¾ tablespoon ground cumin; 2 allspice berries, ground; ½ tablespoon fennel seeds, ground

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This is a recipe from Hog Island friend Bryan Rackley and executive chef Brian Wolfe of Kimball House in Decatur, Georgia. They note that the cheeks of Gulf grouper are the best part of the fish; they are also plentiful and inexpensive. The size of grouper cheeks varies greatly, and larger fish can have cheeks upwards of 8 ounces (225 g). Cheeks are firm, flavorful, and more forgiving to cook than fillets. Save the leftover salsa for chips and such. Lingcod, yellowtail, or sablefish cheeks

Ingredients

Americas
Mexico
United States
Georgia
California
Decatur
Fish course
Pescatarian

Ingredients

Method