Summer Cooking: Grouper, the Shunk Gulley Way

Whether you want to learn how to cook grouper or you already know, but need that extra flavor kick for your recipe, Shunk Gulley Oyster Bar gives us a demo that is sure to rock your taste buds.

Ingredients:

• House seasoning
• Blackening spice
• Yellow Edge Grouper
• Chablis
• Summer Succotash
• Succotash stock
• Butter
• Meyer Lemon Bourblanc
• Sunflower Shoots

Let’s get started

First, oil your pan. Add a dash of house seasoning to the raw edge grouper. Next, Add a pinch of blackening spice. Put the yellow edge grouper in the pan and cook on medium-high. Add 2oz of Chablis and sear for 1-2 mins.

Flip and let cook evenly. Now, place the grouper in the oven on 400 degrees.

In a separate pan, add summer succotash and cook on medium-high. Add house seasoning to the summer succotash. Add Chablis. Mix well. Add 3oz of succotash stock. Mount with 2 tbsp of butter. Put it all together. Add the pan seared yellow edge grouper. Drizzle 2oz meyer lemon bourblanc. Add the sunflower shoots.

Try it for yourself!

Shunk Gulley Oyster Bar, a restaurant and bar – with 40-feet of panoramic Gulf views – is named after the hard-to-find “shunk gulley” reef in the Gulf of Mexico. In fact, the intersection of County Road 393 and Scenic Highway 30-A once served as a point of navigation for boaters along the coast. Fishermen would launch straight out from what is now known as Ed Walline Beach Access to head out to the reef. Rumor has it that this secretive reef was one of the top fishing locations in the region.

For more info, visit Shunk Gulley Oyster Bar or follow them on Facebook.