Grouper, Snapper collar win La, Miss state seafood crowns
Snapper collar won the Mississippi seafood crown for a chef from Jackson, while grouper cooked in a plastic bag did the job in Louisiana for a Monroe chef.
Alex Easton of Manship Wood Fired Kitchen will represent Mississippi and Blake Phillips of Sage will represent Louisiana in the Great American Seafood Cook-Off in New Orleans, in August.
Easton cooked the snapper throats with shrimp, gulf crab, roasted fennel, pickled ramps and lemon garlic broth. He tells The Clarion-Ledger that he learned how to cook that part of a fish at a restaurant where he used to work.
Phillips cooked the grouper “sous vide” (SOO VEED) – vacuum-sealed in a bag, then cooked by steam or hot water. After that, he blackened the filets.
