All The Best Parts

Good Bite

BY PHILIP LEDERER SRQ DAILY FRESHLY SQUEEZED CONTENT EVERY MORNING WEDNESDAY JUL 26, 2017

“The grouper artichoke gratin starts with the whole fish,” says Pier 22' Executive Chef Greg Campbell, and he means the whole fish. Whereas some restaurants will filet the fish and be done with it, having already retrieved the biggest and easiest slabs of meat, Campbell wants to use the whole grouper, including the cheeks and the meat behind the gills. “All the best parts,” he says, “that usually get thrown away.” Taking the fileted fish to the oven, the residual meat is baked and pulled off, where it can be used akin to crabmeat. From a 30lb grouper, says Campbell, this process can yield an addition seven to eight pounds of quality meat. Mixing the grouper with chopped artichokes, cream cheese, parmesan cheese, a special blend of house seasonings and then baking it all under a little bread crumb crust, Pier 22’s housemade pita bread provides the perfect vehicle from dish to mouth.

Photo by Phil Lederer.

Pier 22, 1200 1st Ave. W, Bradenton, 941-748-8087.

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