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.

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

Directions

Essence (Emeril's Creole Seasoning):

• 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
• 1 tablespoon dried thyme

Salad:

• 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