Grilled grouper

Aug 31, 2010 2 min read

Ingredients:

4 Tbsp. melted butter

3 coves garlic, minced

1 Tbsp. finely grated parmesan

1 Tbsp. Emeril’s creole seasoning

4 Tbsp. olive oil

1 (4 lb) grouper fillets, removed with scales on

1/4 c. finely chopped fresh herbs, such as tarragon, thyme, basil or chives

How to:

Preheat a 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 three minutes. Open and brush again with the butter mixture. Repeat this process until the flesh is firm and opaque, for 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.

Serves 4

Arugula and orange salad

Ingredients:

2 c. arugula, cleaned

2 c. baby spinach, cleaned

1/2 red onion, thinly sliced

1 orange, segmented

2 Tbsp. dijon mustard

1/4 c. orange juice

1 Tbsp. white wine vinegar

1/2 c. olive oil

Salt and freshly ground pepper

How to:

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. Season with salt and pepper.