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

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

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