Grab
some grouper at Bonita Bay hideaway.
story by Amy Sowder, May 6 2011 Coastal Life Magazine
The backened, grill-marked filet is so big that the
fluffy kaiser roll below gets lost in the shade. The
other half of the bun has no chance either, under
all that crisp romaine luttuce, juicy tomato and thin
slices of red onion.
At 10 to 12 ounces, the Blackened Grouper Sandwich
for $12.95 takes center stage on the paper lined
serving baskets at the Lake House Bar & Grill. "The meat
of the grouper is more tender than other fish," said cook
Oswaldo "Ozzie" Morales. "Some fish tastes fishy. This one
does not." Those in the know grab the grouper at this
dining and drinking hideaway past a wooden boardwalk. The waterside oasis is tucked beneath
oaks and Sabal palms secluding the back of teh opulent Trianon Bonita Bay hotel along Tamiami
Trail in Bonita Springs. Valerie Matulis' eyebrows shot up as she bit into her friend's gouper
sandwich, taking a break from her own coconut shrimp.
"I just got back to Estero from Cancun, and I can tell it's good grouper," said Matulis, 62. "It's got
a a nice testure." Morales can get as many as 50 orders a day of the grouper filets. He either coats
or sprinkles the Chef Paul Prudhommes's Blackened Steak Magic spice blend on the fish. He sprays
oil and drizzles liquid butter on it before cooking it six minutes to cook it all the way through
without drying the outer layer.
"You see all these lines, the juice?" he asked. "That means it's ready to go. You get the right
temperature, right on the money, and you love it." Sweet potato fries are the most popular side,
but cole slaw, French fries and onion rings are other options. The sandwish is not only big, but
good, said server Kevin Behen. "It sells itself, you know." Behen said. "It's word of mouth, That's
the way it works around here."
story by Amy Sowder, May 6 2011 Coastal Life Magazine
The backened, grill-marked filet is so big that the
fluffy kaiser roll below gets lost in the shade. The
other half of the bun has no chance either, under
all that crisp romaine luttuce, juicy tomato and thin
slices of red onion.
At 10 to 12 ounces, the Blackened Grouper Sandwich
for $12.95 takes center stage on the paper lined
serving baskets at the Lake House Bar & Grill. "The meat
of the grouper is more tender than other fish," said cook
Oswaldo "Ozzie" Morales. "Some fish tastes fishy. This one
does not." Those in the know grab the grouper at this
dining and drinking hideaway past a wooden boardwalk. The waterside oasis is tucked beneath
oaks and Sabal palms secluding the back of teh opulent Trianon Bonita Bay hotel along Tamiami
Trail in Bonita Springs. Valerie Matulis' eyebrows shot up as she bit into her friend's gouper
sandwich, taking a break from her own coconut shrimp.
"I just got back to Estero from Cancun, and I can tell it's good grouper," said Matulis, 62. "It's got
a a nice testure." Morales can get as many as 50 orders a day of the grouper filets. He either coats
or sprinkles the Chef Paul Prudhommes's Blackened Steak Magic spice blend on the fish. He sprays
oil and drizzles liquid butter on it before cooking it six minutes to cook it all the way through
without drying the outer layer.
"You see all these lines, the juice?" he asked. "That means it's ready to go. You get the right
temperature, right on the money, and you love it." Sweet potato fries are the most popular side,
but cole slaw, French fries and onion rings are other options. The sandwish is not only big, but
good, said server Kevin Behen. "It sells itself, you know." Behen said. "It's word of mouth, That's
the way it works around here."
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