Grilled Wild Grouper with Aged Miso Corn Broth

Wild grouper (Hapu’u, Mero) from the Northwest Hawaiian Islands are briefly marinated in raw coconut and toasted sesame oils, seasoned with sea salt and Shichimi tōgarashi and grilled over a wood fire until slightly crisp on the edges and flaky and moist on the inside.  Served with a broth of roasted corn, aged red miso and scallions,  finished with a knob of cold butter and a touch of fresh lemon..

Grilled Wild Grouper with Aged Miso Corn Broth

The word “grouper” comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa.  The origin of this name in Portuguese is believed to be from an indigenous South American language.

In Australia, the name “groper” is used instead of “grouper” for several species such as the Queensland grouper (Epinephelus lanceolatus).  In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo.   

There is some research indicating that roving coral groupers (Plectropomus pessuliferus) sometimes cooperate with giant morays in hunting.  –Wikipedia

0 thoughts on “Grilled Wild Grouper with Aged Miso Corn Broth

  1. Hi! I just found your blog and love it. What great photos and dishes. Do you mind sharing the miso corn broth? I’d love to make it into a thicker reduced sauce.

    • Thanks a lot! Roasted corn kernels, cobs, onions, small quantity of carrots simmered as you would any vegetable stock. Discard cobs, puree with a stick blender & reduce/thicken to suit. Remove from heat and stir in miso to taste. Hope that gets you on your way!

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