My husband, who is the grille in our family, fired up his Green Egg, and less than 30 minutes later we had some of the most delicious grouper I have ever eaten. Fresh grouper is a lean, moist fish with a distinctive yet mild flavor, large white flakes and a firm texture.
For the mango salsa, you will need fresh mangoes, red and green bell peppers, a shallot, crushed pineapple, jalapeños, parsley, two cloves of garlic, lemon or lime juice, and salt and pepper. Since there are only two of us, we made grilled grouper and mango salsa tacos with the leftovers the next night for dinner.
Just heat up four flour tortillas in the oven; once they are warm, add the grouper, a little shredded cabbage and mango salsa; and voilà, another scrumptious dinner on the table in less than 10 minutes. Sharon Rigs by is the blogger behind Grits and Pine cones, a Southern cooking and hospitality blog, featuring recipes that are quick and easy.
If you don’t have either of these, first make sure your grill grate is squeaky clean, then liberally oil the grate using tongs holding a folded paper towel which has been soaked in vegetable oil to ensure your fish doesn’t stick. While the grill is heating up, add the mango, red and green bell pepper, jalapeño, crushed pineapple and juice, garlic, shallots, lemon or lime juice and parsley to a large bowl and mix well.
The salsa can also be made 24-48 hours ahead of time to allow the flavors to develop. When your grill and fish grate are hot, add your fillets and close the lid.
To check to see if your fish is done, take a fork and gently pull back a section in the center. The goal is to pull the fish off right before it completely finishes cooking and then let it rest loosely covered with aluminum foil for about 10 minutes.
To serve, place a fillet on a plate and spoon mango salsa over the top. This recipe takes under 30 minutes and clean up is easy using aluminum foil packs.
Finally, the chilly weather is on its way out, and we can enjoy the brighter, sunny days of summer. I don’t know about you, but this past winter was cold, and I am ready for flip-flops, tank tops and shorts.
Grouper is a firm white fish that is flaky and moist with a distinct mild flavor. The fish is steamed in a foil pouch in its own juices and delivers great flavor.
Grouper is an easy to make white fish that is mild in flavor and available just about anywhere. I used an Italian seasoning, but any mix of dried oregano, basil, rosemary, garlic salt and parsley will do.
I became acquainted with Grouper when I started traveling to Florida and going on fishing expeditions. The fish has a milt to sweet flavor, and is great whether you grill it, pan cook it, broil it or fry it.
In fact, fried Grouper sandwiches are a main stay in the Destiny / Fort Walton Beach area. To put it simply, Grouper is primarily a salt water fish that can become quite large.
Most people mistakenly think they are called grouper because they travel in groups. Proper Equipment : I cover this in the video, but please have a good, thin, metal spatula on hand.
I always enjoy making a meal that is amazing, but thought I would post my results on smoke that I would only rate at about 6, maybe 7 on a scale to 10. Last night I took my first pass at smoking fresh Grouper. Removed from brine, add additional BBQ seasoning and then brushed with olive oil.
The end result a bit on the salty side and too much smoke. Another thought I had was to only smoke until 125 degrees, remove and then reverse sear on the grill.
Brine:3 cups water3T sea salt1.5 T BBQ seasoning3 T brown sugar I figure when given lemons make lemonade or at least Greek Chicken I took the remainder of the grouper and made Smoked Fish Dip.
Hey Greg, next time you might want to try cooking at 190 degrees. I think you will notice a big difference in taste and smoke.
Arnie near Fort Lauderdale, FloridaSmokin-It #3, Landmark GSM Propane smoker, WEBER kettle, Cargill Gas BBQ, Brink man Gas/ charcoal combo grill I prefer grouper on a hot grill with quality lump charcoal, served a toasted bun some Basil-Mayo, sweet onion, lettuce and tomato.
Deep-fry: Place fish in single layer in deep kettle or saucepan and cook in enough fat to cover and permit fish to move freely; do not crowd. Generally the temperature of the oil should be 365° F. Cook for 2 to 3 minutes or until golden brown.
When cooking multiple batches, always allow the temperature of the oil to return to 365° F before adding more fish. Fish is best grilled over a moderately hot fire and on a surface that has been well oiled.
Pros: Most professional cooks prefer charcoal grills. It gives a deeper smoky flavor, and, used properly, it produces a clean heat with a high temperature.
Cons: It is time-consuming to light the fire and wait for the coals to burn to the right degree. The charcoal may need to be replenished during the cooking process to handle long, slow-barbecued meats.
You can create it by allowing the juices and fat to drip onto the stones and briefly catch fire (be vigilant watching for a bonfire when cooking chicken with skin on). “You can get your food on the grill in 10 minutes, you don’t have to keep adding coals, and you can moderate your heat,” he says.
“You can cook a steak, fish, chicken and veggies at the same time on a gas grill. Drippy fat or no, gas doesn’t quite give the level of smoky flavor that charcoal grills do.
Nelson says gas grills consume less fuel and thus cost less. At a cost of about $20 per refill, a single propane tank will last for more than 20 grillings, he says.
However, Lava points out modern, ceramic charcoal grills cook with more than just the blackened charcoal briquettes most people recognize from years of outdoor entertaining. “You get a better taste from it, and it tends to last longer, because unlike charcoal briquettes, you can relight it next time.” He says a 20-pound bag costs about $24.
If you like to be all hands-on and spend time crafting a perfect charcoal fire, that’s the answer for you. If you’re looking for convenience and speed and ease of cooking, gas grills can produce an excellent meal with less time and effort.
Walk into your local home superstore, and the lineup of grills looks like Estonia. We talked with grilling expert Elizabeth Carmel, chef and founder of girlsatthegrill.com and chef owner of CarolinaCuetogo.com online barbecue delivery, and she made a list of tips for safety, convenience and flavor.
Make sure the grill is sturdy enough that it won’t roll or topple over in a strong wind. If choosing gas, pick one with at least three burners so you can use it on direct or indirect heat.
Also pertaining to gas, make sure the propane tank is a safe distance from the igniter and burners. A thermometer attached to the lid will help you control the heat level.
Make sure there is good air flow and that the grill is deep enough for a large piece of meat like a turkey. The drip pan should be large enough to catch pieces of food that fall through the grates and be easy to clean.
No matter which kind of grill you purchase, pay close attention to the warranty to ensure many years of happy barbecues. “You can buy a grill for a couple of hundred bucks at a big-box store, but it’ll be junk in three years,” Nelson says.
Lava says people can pay as little as a few hundred dollars for a charcoal grill, but he advises customers to go with a name brand with a solid warranty, which tends to cost between $800 and $1,200. “Pay attention to the thickness of the stainless steel and the extent to which the company backs the warranty,” he says.
Lima (210 23rd St., Miami Beach) barbecues lamb, steak and pork in their oven. At Coma (999 Brick ell Ave., Miami), in addition to grilling their meat in the Jasper oven, they smoke butter to make sauces.
Beach craft at the 1 Hotel South Beach has a Grill works Inferno, a custom-designed, hand-built grill. They use only Florida hardwood oak that burns very hot and gives a smoky wood flavor.
The grates have v-shaped grooves that catch the natural juices that they use to continually baste the meat. Black Olive Pellet Amado GrillKamado is a hot new ceramic egg-shaped grill whose thick ceramic walls help to create a gentle heat.
It has a motor that feeds the pellets into the firebox so you don’t have to tend the coals. Prime Oval XL Charcoal Grills oval-shaped grill has a thick ceramic shell and a dividable firebox, making indirect grilling easy.
With 400 square inches of cooking space, it’s one of the largest ceramic grills available. The Big Green Engine of the original Amado grills available in the U.S.
The Daisy Wheel top and lower damper allow for precise control of the inside temperature. Cinematic Echelon Diamond e790iThis outdoor kitchen is complete with side burner, rotisserie and halogen lamps.
Has a 540-square-inch cooking surface, with heavy-duty stainless rounded oven hood and rear exhaust vent. Profile 36-inch Built-In Hybrid Gas BBQ Grille in the U.S. of quality materials by the first company to make stainless-steel grills.
As a hybrid, it works on gas and has an infrared option for intense heat. Fuel Element Propane Gas Grill FELG21CA sleek, contemporary style.
Cuisinart CeG-980T Outdoor Electric Tabletop Gorillas a powerful 1,500-watt, 5,120 BTU burner with porcelain-enameled grill grate. Brother’S BUNCH BABY BACK Hibachis recipe is Elizabeth Carmel’s version of ribs that won a Memphis-in-May Patio Porkers contest a few years back.
Their secret was marinating the ribs in lemon juice before rubbing spices into the meat. We’ve streamlined their process with cut lemons and a homemade rub.
Build charcoal fire or preheat gas grill. Set up the grill for indirect heat and if using wood chips, place soaked chips directly on charcoal, or in smoking box of gas grill.
If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower your fire slightly. Twenty minutes before serving, unstuck ribs and brush with barbecue sauce.
Warm remaining sauce in a saucepan and serve on the side, if desired. Mayonnaise with a hint of garlic and sweet onions make a perfect topping for the grilled grouper.
Use this recipe for any thick, meaty fish such as striped bass or wild caught grouper. Remove grouper from marinade and pat dry with paper towel.