Name of one of our Southern fishes, found in three varieties, black, red and white; the shape is a cross between a carp and a bass, weighs from 5 to 10 lbs.; the flesh is firm but coarse; a second class fish.

Boiled Grouper, Caper Sauce

The fish prepared and boiled in salted water with a little vinegar (time to simmer about 40 minutes), taken up and drained; served with caper sauce and garnished with Hollandaise potatoes.

Boiled Grouper, Matelote Garnish

The fish prepared and scored, boiled whole in court-bouillon with a bunch of sweet herbs when done, drained; served in slices with a little lobster coral strewn over, garnished with a Matelote (see garnishes).

Grouper Stuffed And Baked, Tomato Sauce

The fish scaled and washed, back bone and entrails removed, stuffed, put back in shape and tied with twine, baked whole with slices of salt pork; served in portions with a strip of the pork and tomato sauce poured around.

Gulf Style Baked Grouper

The fish scaled, head removed, split down the back and the backbone removed, laid out on greased pan, seasoned with mixed peppers and salt, placed in oven till heated through and set, then taken out, moistened with melted butter, returned to oven, baked with frequent basting till done and brown; served in portions with tomato puree around, and garnished with lemons.

Grouper Saute, Lobster Sauce

The fish prepared, cut in steaks, laid in seasoned olive oil, sauteed with it; when done and brown, served with lobster coral strewn over the portion and lobster sauce around.

Baked Red Grouper, Spanish Sauce

The fish cleaned and scored, arranged in baking pan, moistened with white stock and some fat from the stock pot, seasoned with salt, vegetables and a dash of vinegar, place in medium oven; when about a third done, remove the upper skin, then baste frequently till done and brown, (about one hour is required for a 7 lb. fish); served in portions with Spanish sauce poured around.