GrillinFool
Full Fledged Farker
- Joined
- May 8, 2009
- Location
- St. Louis
In the warmer months, I crave cool white wines and fresh seafood. Being landlocked in the middle of the country here in St. Louis, one would think I wouldn’t have much opportunity for good seafood. Luckily we have Bob’s Seafood. It’s a hike for me from South County, but so worth the trip. And when I saw the grouper, I couldn’t wait to get some home and on the grill. Grouper is not meaty like a swordfish or flaky like a roughy. It’s sort of in between and to me, it’s almost perfect.
Ingredients:
2 grouper filets, approximately 6 ounces each
4 tbsp butter
4 tbsp olive oil
1 tbsp grated asiago (any hard cheese will do)
1 tsp garlic, minced
1 tsp Crawdad’s Classics BBQ Rub
1 tbsp fresh herbs (I used chives and tarragon, but marjoram or basil will work as well)
The Ingredients
Now, I didn’t use that entire hunk of grouper. That chunk was a little over a pound. I sliced it into three nice filets about 6 ounces each. Here are two of them with the chopped tarragon and chives:
Filets and the Chopped Herbs
Melt the butter in a pan along with the garlic, olive oil, asiago and a teaspoon of Crawdad’s Classics BBQ Rub:
Adding the Crawdad's Classics
The Sauce
Remove the pot from the stove and let cool. Don’t let it get cold as it will solidify. Just allow it to come down from a simmer to warm.
Hit each side of the filets with some coarse salt and then prep the grill.
Prepare the grill for high heat, direct grilling. And while grouper is not the flakiest of fish, it can fall apart on the grill, so a grill pan is highly recommended:
The Grill Pan
Now dunk the filets in the pot to coat them in the butter/garlic/cheese/oil/rub mixture:
Dunking the Filets
Flip over and brush the garlic over the filet:
Brushing the Top with the Garlic
Then put the filets on the grill pan right over the heat:
Pan Searing on the Grill
Expect a little flare up as the butter/oil sauce is very liquid and very flammable:
Don't Sweat the Flare Ups
Oh, and I would highly recommend a nice, big metal spatula:
Make Sure You have a good Spatula
After about four minutes, depending on the heat of your fire, the filets should be nicely browned, so flip:
Browned and Flipped
Then brush the filets with the sauce:
Brush with the Sauce
After another four to five minuted over the high heat, the fish firms up nicely, and is browned on the other side, remove from the grill and plate:
Plated
Then sprinkle the fresh herbs:
Hit it with a little Herbs
And the other filet:
The Other Filet
This is a wonderful, savory, fresh grouper recipe that was fantastic on a warm, summer evening with a glass of white. This 14 Hands Chard with vanilla and buttery notes accompanied it well:
A nice little Chard
For other seafood recipes, click here.
Also, you can follow the Grillin Fools on Facebook and post your own grillin pictures or on Twitter @GrillinFool.
Ingredients:
2 grouper filets, approximately 6 ounces each
4 tbsp butter
4 tbsp olive oil
1 tbsp grated asiago (any hard cheese will do)
1 tsp garlic, minced
1 tsp Crawdad’s Classics BBQ Rub
1 tbsp fresh herbs (I used chives and tarragon, but marjoram or basil will work as well)
Now, I didn’t use that entire hunk of grouper. That chunk was a little over a pound. I sliced it into three nice filets about 6 ounces each. Here are two of them with the chopped tarragon and chives:
Melt the butter in a pan along with the garlic, olive oil, asiago and a teaspoon of Crawdad’s Classics BBQ Rub:
Remove the pot from the stove and let cool. Don’t let it get cold as it will solidify. Just allow it to come down from a simmer to warm.
Hit each side of the filets with some coarse salt and then prep the grill.
Prepare the grill for high heat, direct grilling. And while grouper is not the flakiest of fish, it can fall apart on the grill, so a grill pan is highly recommended:
Now dunk the filets in the pot to coat them in the butter/garlic/cheese/oil/rub mixture:
Flip over and brush the garlic over the filet:
Then put the filets on the grill pan right over the heat:
Expect a little flare up as the butter/oil sauce is very liquid and very flammable:
Oh, and I would highly recommend a nice, big metal spatula:
After about four minutes, depending on the heat of your fire, the filets should be nicely browned, so flip:
Then brush the filets with the sauce:
After another four to five minuted over the high heat, the fish firms up nicely, and is browned on the other side, remove from the grill and plate:
Then sprinkle the fresh herbs:
And the other filet:
This is a wonderful, savory, fresh grouper recipe that was fantastic on a warm, summer evening with a glass of white. This 14 Hands Chard with vanilla and buttery notes accompanied it well:
For other seafood recipes, click here.
Also, you can follow the Grillin Fools on Facebook and post your own grillin pictures or on Twitter @GrillinFool.
