Buttery Grouper

What distinguishes Buttery Grouper from the other seafood recipes that are served in many restaurants? The first obvious factor is the quality of the seafood. It is made by boiling live buttermilk and white fish fillet with cream and salt, then letting it cool. The resulting product has a tangy flavor which many people find to be rather tasty, though it has nothing to do with the quality of the fish.

Another difference between Buttery Grouper and the other groupers is that the latter can be prepared in a variety of different ways, depending on what type of fish pairs well with it. For example, deep water grouper tends to pair well with white fish, while striped bass and trout make excellent fish for grilling. However, it’s not limited to just species of fish, as other crustaceans such as shrimp, crabs, lobster and scallops also work well with grouper as well. These are just some of the options available for the buttered grouper, so even if you don’t happen to like the traditional buttery variety, you can be sure that there is no shortage of dishes which can go well with this dish.

The good thing about Buttery Grouper is that you can cook it with almost anything you like – you can even substitute turkey bacon for the fat (though not to be used in place of the fat), and you can add more spices to the mix to enhance the taste. You could make it with a variety of cheeses and dip them into the buttermilk to enhance the flavor further, or you could add onions and garlic and cook that way, before adding the fish. There are so many variations which you can try out and it’s fun to experiment because you will find that your own creations may well become popular among your friends.