GROUPER RECIPE GRILLED RECIPES

Name: Paul's Grilled Grouper
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 to 4 servings
Cuisine: american
Ingredients: 4 tablespoons melted butter; 3 cloves minced garlic; 1 tablespoon finely grated Parmesan; 1 tablespoon Essence, recipe follows; 4 tablespoons olive oil; 1 (3 1/2 to 4 pound) grouper, fillets removed with scales intact; 1/4 cup finely chopped fresh herbs, such as tarragon, thyme, basil or chives; Arugula and Orange Salad, recipe follows; 1 tablespoon dried thyme; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 2 cups arugula, cleaned; 2 cups baby spinach, cleaned; 1/2 red onion, sliced thinly; 1 orange, supremed; 2 tablespoons Dijon mustard; 1/4 cup orange juice; 1 tablespoon white wine vinegar; 1/2 cup extra-virgin olive oil; Salt and freshly ground black pepper

PAUL'S GRILLED GROUPER RECIPE - FOOD NETWORK

Paul's Grilled Grouper Recipe - Food Network image

This is a South Louisiana secret ... and a great way to grill fish that leaves you worry-free. Not only does this make for easier fish cleaning, but the scales keep the fish from drying out while on the grill. Fish cooked this way consistently results in juicy, moist fillets.

Provided by Food Network

Categories main-dish

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 2 to 4 servings

Number Of Ingredients 25

Ingredients

4 tablespoons melted butter
3 cloves minced garlic
1 tablespoon finely grated Parmesan
1 tablespoon Essence, recipe follows
4 tablespoons olive oil
1 (3 1/2 to 4 pound) grouper, fillets removed with scales intact
1/4 cup finely chopped fresh herbs, such as tarragon, thyme, basil or chives
Arugula and Orange Salad, recipe follows
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
2 cups arugula, cleaned
2 cups baby spinach, cleaned
1/2 red onion, sliced thinly
1 orange, supremed
2 tablespoons Dijon mustard
1/4 cup orange juice
1 tablespoon white wine vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Preheat the grill to medium-high.
In a small bowl combine the butter, garlic, Parmesan, Essence, and olive oil and whisk to combine.
Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes. Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish. The last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately with Arugula and Orange Salad.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
In a large salad bowl, combine the arugula, spinach, red onion, and orange segments.
In a small bowl, whisk together the mustard, orange juice, and vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified and season with salt and pepper.

GRILLED FISH TACOS WITH LIME SLAW RECIPE | FOOD NETWORK ...

Grilled Fish Tacos with Lime Slaw Recipe | Food Network ... image

Provided by Food Network Kitchen

Categories main-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 4 tacos

Number Of Ingredients 10

Ingredients

2 1/2 cups shredded coleslaw mix
1/2 small red onion, thinly sliced
Juice of 1 lime, plus wedges for serving
3/4 teaspoon sugar
Kosher salt
Vegetable oil, for the grill
1/4 teaspoon cayenne pepper
1 1/2 pounds skinless grouper or other firm white fish, halved crosswise
8 corn tortillas
Fresh cilantro, Mexican crema and salsa verde, for serving

Steps:

Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside.
Preheat a grill to medium. Oil the grates. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. Grill until well marked on the bottom and the fish releases easily from the grill, about 6 minutes. Flip and grill until cooked through, 4 to 6 more minutes. Transfer to a cutting board and slice or flake the fish.
Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
Divide the fish among the warm tortillas. Top with the slaw, cilantro, crema and salsa verde. Serve with lime wedges.

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