I came home with some Grouper Cheeks the other day from Whole Foods. I never even heard of Grouper Cheeks, much less how to cook them. I can't even remember the last time I had Grouper. I had to look up what they were and they are basically what you think, and are the area behind the Grouper's eyes.

Well, as Barnie Stinson says, Challenge Accepted. So with a little Google searching, I came across this post: Getting Cheeky With Grouper.

I had just about all the ingredients, but was going to leave out the couscous side dish. I think we had salad instead. We also only had 1lb of Grouper Cheeks. I didn't have conventional flour, but Buckwheat flour instead, and I decided to use paprika instead of pepper (You'll see pepper in my pictures, but it's an empty jar, so I didn't get to use it).

Here are the ingredients I used:

• 1 lb Grouper Cheeks
• 3 Tbsp Paprika Powder,
• 3 Tbsp Garlic Powder
• Couple Dashes Himalayan Sea Salt
• Buckwheat Flour - Enough to lightly coat all sides of fish
• 2 Tbsp Butter
• 2 Tbsp Olive Oil

Preparation:

1. Place Grouper Cheeks in a deep dish or bowl
2. Sprinkle enough Paprika to cover all sides of the Grouper Cheeks
3. Sprinkle Garlic Powder over all sides of Grouper Cheeks
4. Add a couple dashes Himalayan Sea Salt
5. Lightly coat all sides of Grouper with Buckwheat flour
6. Grease the cast iron pan with the Butter and Olive oil at a medium heat. When it starts to sizzle, lower to a low/medium heat
7. Cook Grouper cheeks for about 90 seconds each side