Best Grilled Grouper With Mango Butter Recipes

Grilled Grouper with Mango Salsa image

Number Of Ingredients 13

2 mangos, chopped
2 firm avocados, diced
1 jalapeño, seeded and minced
1 red bell pepper, chopped
1 poblano pepper, chopped
½ cup chopped fresh cilantro
1 teaspoon lime zest
¼ cup fresh lime juice
2 teaspoons minced garlic
1½ teaspoons salt, divided
8 (8-ounce) fresh grouper fillets
¼ cup olive oil
½ teaspoon ground black pepper

Steps:

In a large bowl, combine mango, avocado, jalapeño, bell pepper, poblano, cilantro, lime zest, lime juice, garlic, and ½ teaspoon salt, stirring to combine well. Cover, and refrigerate for at least 1 hour.
Spray grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
Brush both sides of grouper fillets with olive oil, and sprinkle both sides of fish with remaining 1 teaspoon salt and pepper. Grill fish, covered with grill lid, for 3 to 4 minutes on each side, or just until fish begins to flake and is opaque in the center. Serve with mango salsa.

Grilled Grouper image

Provided by Karen Schroeder-Rankin

Time 30m

Number Of Ingredients 9

¼ cup extra-virgin olive oil, divided
1 teaspoon grated lemon zest, plus 3 Tbsp. fresh juice (from 1 large lemon), divided, plus more zest for garnish
1 teaspoon kosher salt, divided
4 (6-oz.) skinless grouper fillets
2 tablespoons drained capers, coarsely chopped
1 large scallion, finely chopped (about 2 tablespoons)
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh dill
½ teaspoon black pepper

Steps:

Preheat a grill to medium-high (400°F to 450°F). Meanwhile, whisk together 2 tablespoons of the oil, 1 tablespoon of the lemon juice, and 1/2 teaspoon of the salt in a medium bowl. Add grouper fillets, and toss gently to coat. Let stand 15 minutes.
Meanwhile, whisk together capers, scallion, lemon zest, thyme, dill, pepper, and remaining 2 tablespoons oil, 2 tablespoons lemon juice, and 1/2 teaspoon salt in a small bowl. Set aside.
Arrange fillets on oiled grill grates; grill, uncovered, until grill marks appear and bottoms of fillets turn opaque, about 4 minutes. Flip fillets, and grill until opaque throughout and fish flakes easily with a fork, 3 to 4 minutes. Transfer fillets to a platter, and drizzle with caper mixture. If desired, garnish with additional lemon zest.

Paul's Grilled Grouper image

Provided by Food Network

Categories main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 25

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.