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. “ Grouper refers to a number of different, but related, large fish notable for their stout bodies and big mouths.
Bottom dwellers, these fish pose a particular challenge because they like to back themselves in amongst rocks and debris on the ocean floor. They will do this even after they have been hooked, so the fisherman has to carefully “work” it out without snagging or snapping the line on something.
Normally, you would have to go about 20 miles offshore to find the best grounds for fishing grouper. In recent years, though, the development of artificial reefs off the Atlantic and Gulf coasts of the U.S. have brought groupers, in large numbers, closer to land.
So while some types of fish are becoming scarcer or even disappearing from market shelves, grouper is actually being seen more often. Coat the fillets with this mixture and marinate for 1 to 2 hours in the refrigerator.
Remove fillets from fridge and place on a hot grill. (Note: 1-inch-thick fillets will take approximately 13 minutes to cook.
Pour the lemon juice into the butter or margarine and mix well. Bake at 360 degrees for 15 to 25 minutes; fish is done when it can be easily flaked with a fork.
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.
This tangy beef kebabs marinade is Korean inspired I can’t say all of those 4 AM wake up times were always cheerful, but he managed to instill in me a great love of just being on the water.
His favorite thing to do now is to text me photos of his fishing exploits while I am sitting in a meeting. Being a good Southern boy, one of my favorite ways to eat fish is blackened.
There are a few good blackening spices on the market, but the ingredients are really simple and I like to make my own, so I can control the heat. Other times, I keep it tame to keep the peace at home (my wife weighs in at “lightweight” on the spicy foods scale).
Cast iron or non-stick pan (all metal, no plastic handles) 2 Grouper fillets, skin removed 1 stick melted, unsalted butter We need to let that pan heat up on the grill for at least 10 minutes, as hot as you can get it.
Melt the butter in a separate shallow dish, large enough to fit the fillets. Cook, with the lid open, for 3-5 minutes, lifting the bottom of the fish carefully with tongs to check on the crust.
The direct heat cooks fish fast, easy and without removing moisture. Grilled fish is quite flavorful and juicy, just make sure it doesn’t stick.
Before dinner, you can place the fish in a marinade or season it and light the grill a few minutes before everyone wants to eat. When fish is cooked the meat will flake easily with a fork and will appear opaque all the way through.
To make this easier, always start out with a fish steak or fillet that is evenly cut. Using direct heat will give the fish handsome grill marks.
Once you have seasoned the fish, whether with a dry rub, a marinade or herbs, brush it with oil. After oiling the grates put the fish on the grill and leave it until you are ready to turn it.
Also keep some fresh lemon juice mixed with olive oil handy while you are grilling. Firmly but gently ease the second spatula under the fish to separate it from the grilling surface.
A whole fish can simply be rolled over: making sure you have room on the grill to achieve this. Hold a thick wad of paper towel dipped in vegetable oil with long -handled tongs.
Marinate fish before grilling or spray it with wine or another flavorful liquid as it cooks to prevent it from drying out. Season the fish on both sides, set up your grill for indirect grilling, then cook the fish directly on a water-soaked cedar (should be soaked for 1 hour) or alder wood plank (available from most cookware stores).
Invest in a wire mesh basket designed specifically for grilling fish. Though you may not get the nice char marks, you will definitely have an easier time grilling the fish.
Many chefs use the technique of grilling on herbs to infuse fish (as well as meat and poultry) with flavor. Then simply grill the fish on top of the herbs and turn as usual.
Use hardy herbs such as rosemary or thyme or even fennel fronds. It’s a good idea to toss the herbs in the same marinade as your fish (or spray with oil) to get them lubricated, so they don’t burn immediately on the grill.
One of my favorite meals in the summer is grilled local line caught swordfish sprinkled with sea salt, freshly ground pepper and a little pinko bread crumbs; finished with lemon juice, capers and olive oil. It is delicious. This method works with any so-called “steak” fish including tuna, halibut, monkish, grouper or salmon.
Meanwhile, in a large bowl, whisk together yogurt, basil, soy sauce and mustard. Let marinate at room temperature for 30 minutes, then thread tuna onto 8 skewers.
Cast iron or nonstick pan (all metal, no plastic handles) Melt the butter in a separate shallow dish, large enough to fit the fillets.
In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes.
Add the tomato sauce, wine, vinegar, artichokes, olives, pine nuts, sweeter and capers and season with salt and pepper. Rub the fish with olive oil and season with salt and pepper.
Grill over moderately high heat, turning once, until cooked through, about 9 minutes. I’m fortunate enough to live on the Gulf of Mexico, so that means we have access to fresh seafood and the grill all year long.
You must be sure to oil the grates for this recipe or you will have bread crumbs stuck to the grill. Mix the lemon juice, zest, olive oil and garlic together in a glass bowl.
Use double skewers to prevent the shrimp and scallops from rotating when you move them around the grill. Let the breaded shrimp and scallop skewers sit in the refrigerator for about 20 more minutes while the grill heats.
In a large, shallow dish, combine the soy sauce and brown sugar with the 2 tablespoons of oil; add the salmon and coat well. When hot turn off one burner or leave an area of a charcoal grill without direct heat.
Drizzle the cut sides of the onions with oil and grill over moderately high heat, cut side down, until nicely charred and starting to soften, about 15 minutes. Oil the peppers and grill them, skin side down, until lightly charred, about 5 minutes.
Remove the salmon from the marinade and grill, skin side down, for 8 minutes. Transfer the salmon, peppers and onions to plates and sprinkle with the marjoram.