Cooking with Norman

Grilled ‘Macho’ Grouper

Thursday May 19Th | 5pm EST

with Boniato Hash Cakes and Lemony Compound Butter

I am pretty sure the first question to arise will be, "What makes it Macho?" And that is logical! When I was a young pup line cook in Key West, I worked at a place that is still there called, "The Pier House". I learned a ton from that crew. Many of them had been to a first-class cooking school or had worked in the hotels of Europe. I had done neither. But when I like the flavors, I tend to pay strict attention. There was a marinade for fish we used every shift there and that is what is the "macho" in this lesson.


 
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