Sometimes, things in the kitchen fail. Grouper gravlax was one of them. (Thankfully we trimmed a half pound off the fresh filet for miso glazed grouper which was delish.)
After successfully doing two rounds of salmon gravlax, the thought was to give it a local spin with some fresh caught grouper. For a more fresh spin than the pepper/dill spin, we swapped in cilantro, green peppercorns, cumin seeds, and line zest.
While it worked, it wasn’t amazing. There’s just something about salmon that makes it great for a quick cure. Probably the delicious fattiness that grouper lacks.
So what to do with a pound of gravlax you don’t want to eat? Fish stock.