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Grouper is great eats but that is more of a warmer water fish. You find them in Florida and the south part of South Carolina.
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You can get grouper off the coast of VA and NC, just in real deep water, way out.
Oregon Inlet is silting up and they may stop dredging it.
Wahoo is excellent on the grill, it is very firm like steak.
Takes at least 3x as long as Tuna - which is soft and tender,
and you want Tuna rare.
I cook a 2" thick filet of Tuna for like 2 minutes each sides HOT,
wahoo 2" would be like 15 minutes total. Just don't dry out any of the fish.
The rockfish (striper) idea of skin on the grill and slide it off works great, trophy rock
season in the Chesapeake is a' comin'.
Offshore you also have tilefish and black seabass deep dropping.
Mahi are firmer and great on the grill.
Oh, and Mako shark is like steak and great on the grill.
Oysters on the grill w/ garlic butter = yummy.
