GIANT Rare Grouper! Catch Clean Cook! Copper Belly Gag Grouper- (Panama City Fishing)

and I are

cook

ing tonight, she's actually making whole fried vermilion snapper, which I really want to eat. First we are going to chop the pine nuts, as much basil and as much garlic, okay, now we are going to add olives. oil as well as a little bit of parmesan, a little bit of grated parmesan, beautiful, try it Brooke, nothing beats some fresh homemade pesto, it's like if you like basil and if you like garlic, which I'm sure you do you already know. Brooke and I love garlic, that's so Okay, so there's some serious experimentation with today's recipe.

I've made roasted red peppers in the past and all you have to do when you roast red peppers is take three bell peppers and put them in the oven at 400 degrees, the time varies, I guess depending on your individual oven and the size and thickness of the peppers. I think mine took about 40 minutes, but the skin literally comes off, the seeds come out and then you're there. You get all that really good flavor from the roasted red pepper and it's a completely different flavor profile than a regular pepper. When you roast red peppers, tomatoes, or garlic, they become very sweet, so let's make some tomato and red pepper herb. pasta that will go on top of our false

grouper

.

I'll take all that red pepper if I put some seeds in it, I don't mind. Two very small plum tomatoes cut into cubes. Let's make some fresh parsley. Garlic. You have to make garlic. That amount of garlic and lemon zest we'll put the zest of a lemon and a little bit of black pepper, a little bit of ground black pepper, a little bit of salt, a little bit of salt right there and then we'll start with a little bit of olive oil , thank you delicious. delicious a little salty I put a little salt on it okay so we're just not going to salt our fish any more so we're going to do our baked

grouper

we're going to top it with the paste after we season our fish and then we're going to finish it off with some Panko breadcrumbs and maybe we'll hit it with the broiler to make it crispy, so we're going to do some panko mixture, some parmesan and an egg to bring it together.

I just want the panko to really stick to the fish, so these are the grouper spot, this is from that 40 pound gag, so they're really big and thick. I flipped them over olive oil brushed on the back just to keep it from sticking to the foil pan, so what are we? What we're going to do is just a little bit of garlic powder, we're not going to add too much salt because our pasta is quite salty, so just a little bit of salt, ground black pepper and we're going to spread a little bit of our pasta on it, okay?

It is the first layer of flavor and this will also help a lot to season the fish. Now we're just going to sprinkle and press some of our panko, which hopefully makes it nice and crispy, you know. of people say hey man, why are you masking the taste of the fish? We eat so much fish. We know what fish tastes like. I know what group it tastes like. I know it's delicious. Life is about spicing it up. You can't do the same. thing over and over again that's not what life is about. I'm going to the oven.

Panko breadcrumbs topped with red pepper paste, put it in 375. So we just ate a delicious whole fish dinner that Brookie made and that I will have. linked below, she also made a video of this trip, so I'm going to make some alfredo sauce to go with our pasta. I have some shallots with butter and olive oil. I know it's not traditional, but we're going to add some shallots to this. I also added some garlic now we're going to add some flour to make some Roux to thicken our alfredo we add some cream we reduce the heat to low and I'm working slowly and you see the root really thickened it on top of the cream We are also going to add a little freshly grated Parmesan cheese, a large amount of linguine with black pepper, we pass it under cold water so that we stop

cook

ing, we go directly to our alfredo sauce and look we cover our linguine with our Alfredo, this has changed the game.

I use it a lot when I make things for barbecue. Now if you can record the internal temperature of your steak, your fish or everything, there is no way to guess if it is cooked or not and you can go to the thickest piece like. here and it registers at one 42 but it's been chilling for a while 145 you know the fish is safe to eat, so you'll have perfectly cooked fish every time. I'll link it below, not sponsored, but I really think you are serious about home cooking. A small digital thermometer will help a lot. We have some pesto.

We already used these plates for Brook's dish. That's why they are dirty. Very good point. Put the fish right there. This is more difficult than it looks good, we're not going to try to be fancy with our LinkedIn, so check it out. Big groupers are known to have big flakes to begin with, but just that huge grouper, look at those beautiful white flakes coming out and

fishing

for the pesto underneath. for the sauce, then you have the fish itself and then you have the roasted red pepper, which is a really nice touch, and then you have the crispy top which I thought was delicious.

I don't know about everyone else, but I really liked it and so did you. I ate your

giant

grouper, yeah that was the best part and it was delicious. The plate is empty. That's my second dinner tonight. Brooke gave me dinner and then Victor gave me dinner and it was a big piece of grouper and I finished it. How delicious it was Victor said it's a big piece of fish my mom you don't have to finish it but look what I did that's because how delicious it was okay guys so this is what it's about you know how many comments Brooke and I understand all the time or any YouTuber from

fishing

, what do you do with all those fish?

Why are they killing so many fish? My dad goes home with fish, right, we have it vacuum sealed. Candace and Jed go home with fish. We won't go home with fish because they don't cook fish anymore, so we get our neighbor Tina, we feed her like four different neighbors, we have friends and family, we don't do it just for the views, we're not there to plunder the ocean, yeah You're going to go and take advantage of a great trip like that, Brooke and I drove eight hours, we're not going to throw away delicious fish when I can share it with the people I love, friends and family, and that's what it's all about.

I want to thank. Big thanks to Josh from Heritage Tours, none of this would be possible without him, so I'll have all of his stuff linked in the description box below, again, Sun Jammers Brewery, all the local businesses that helped us. in Panama City in Panama City thank you all so much from the bottom of our hearts, we had a great time in your

city

, we can't wait to come back and we hope the

city

goes back to what it was before Hurricane Michael, thank you. Guys for watching and I'll see you in the next one.