Paul's Grilled Grouper

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.
  • Level: Intermediate
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 2 to 4 servings
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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

Essence (Emeril's Creole Seasoning):

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

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

Directions

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.

Essence (Emeril's Creole Seasoning):

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.

Salad:

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.

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