We tried a new fish today called grunt fish or pigfish which doesn't sound very appetizing, but the name belies the goodness we soon discovered. The name grunt comes from the ability of this fish to grind it's teeth making a noise which sounds like a grunt. I didn't have any grits so I couldn't make the famous Florida dish Grits and Grunts, but look for it next time I have this fish. There's also a folkloric novel about Key West by Stetson Kennedy called Grits and Grunts which I'll have to see if I can find at the library.
Before I began to cook the fish I started some brown rice. While the rice was simmering, I cooked up a large batch of a vegetable medley which consists of fresh tomatoes, crookneck, and zucchini squash added to sauteed ginger and shallots with a generous sprinkling of whatever herbs I grab from the cabinet. We eat the vegetables all week long.
Once the rice and vegetables were well on their way I sauteed a little fresh ginger in a small sauce pan, placed the patted dry fish fillets in the pan and then added some teriyaki sauce after I turned them over. I covered them briefly and they were done in a flash.
Grunt fish is a delicious reef fish which is very mild and sweet. Since the fish cooks so quickly, next time I'll reduce the teriyaki sauce beforehand to thicken it, then pour it over the fillets. The fillets were delicate and tasty morsels. Once again we're thankful to shop at such a wonderful local fish market and for the bounty the Gulf of Mexico provides. Thanks for reading and for all your comments.