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. If you are selecting grouper from a local fish market, near the shore, use the smell test.
REMEMBER TO SUBSCRIBE TO HOME & PLATE NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX! This recipe takes under 30 minutes and clean up is easy using aluminum foil packs.
Sprinkle the Italian seasonings over the grouper and drizzle each fillet with olive oil and fresh lemon juice. Remove the foil packet from the grill and wait one minute before opening.
Saturday was beautiful, and we decided it was a perfect day to grill something and eat outside. Finally, after much discussion, we settled on grouper, which is our favorite fish and perfect for grilling.
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. In small bowl, stir mayonnaise, onions, relish, capers, lemon juice, and Worcestershire sauce with whisk until well blended.
2. Brush fillets with 2 teaspoons of the oil; sprinkle with salt and pepper. Cover grill ; cook 6 to 8 minutes, turning once, until fish flakes easily with fork.
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“The first thing that comes to mind is a quick grilled fish, served with a simple summer salad,” says Chris Hastings, chef and owner, with wife Die, of Birmingham’s Hot and Hot Fish Club, “like our grouper with tomato, avocado, and grilled Visalia onions.” “I love using vinaigrette instead of heavier sauces in the summer, and lighter fats like olive oil and avocado for richness,” Hastings says.
Mix lemon juice, white wine, chopped coriander, salt and pepper in a bowl. For the grouper : In a shallow dish, combine lime juice, 2 tablespoons cilantro and oil.
For the salsa: In a medium bowl, combine tomato, papaya, onion, 1 tablespoon cilantro, sugar, cumin, S&P, and hot sauce; mix well. This dry rubbed grilled grouper collar (AKA fish collars or necks) recipe is visually stunning and also delicious.
A little about fish collars: we have a CSF (community supported fishery) from Abundant Seafood in Charleston, SC. The collar is like the “neck” of the fish and is behind the gills and includes the fins.
This is part of an area that usually gets “thrown away” (they still use if for something else) for commercial use when the fish is filleted. They come in all sizes depending on the fish and the smaller ones could be eaten like BBQ wings.
It's pretty & cool, simple, has even & consistent heat, and easy to clean. It fits 6 strip steaks perfectly and is portable (you have to buy this separate and also an adapter hose) so you can easily take it with you camping.
Author: became Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 6 1 x Category: Main Dish Method: Grill Cuisine: Low Country Diet: Gluten Free Line a lightly oiled piece of aluminum foil over the grates.
Keywords: Seafood, Grouper, Fish Collars, White Fish, Paleo, Veto, Low Carb, Gluten Free, Dairy Free, Whole 30, Pescatarian, Grouper Collars, Fish Neck We’re firing up the grill, but forgoing the burgers because we’ve got a freezer full of fish.
I know, fish is not classic 4th fare, but I’ll dress it up in red, white, and blue and make it look festive. I think a thick fillet of grilled grouper is better than a burger anyway, especially with a big dollop of this coconut mint chutney.
The base is shredded coconut and fresh herbs, all kicked up with some hot Chile. I adapted this from a classic Indian chutney. This year I remembered to give the mint its own container, but it’s still growing wild and trying to hop over into my garden beds.
This is a good way to use a few big sprigs, or more if you like. For this recipe I use part of the chutney mixed with oil to marinate the fish. I save the rest to spoon over the top once it’s hot off the grill. While the machine is running, drizzle in 1/3-1/2 cup water, creating a smooth, even mixture.
Using tongs, dip the paper towel into the oil and rub it over the grill grates several times to season them. Grill the fish 3-5 minutes on the first side, depending on the thickness of the fillet.
Once the edges are opaque, gently flip the fish and grill it for a couple of minutes on the other side, or just until it's done. Serve with coconut mint chutney, extra key limes, and a big bowl of warm jasmine rice.