Best Grilled Grouper With Oriental Sauce Recipes

GRILLED GROUPER

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

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.

GROUPER FILLETS WITH GINGER AND COCONUT CURRY

Steps:

• Heat oven to 225 degrees.
• Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
• Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
• Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
• Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

GROUPER WITH LEMON-BASIL CREAM SAUCE

Steps:

• Set oven control to broil. Spray cookie sheet with cooking spray. Place fish fillets on cookie sheet. Sprinkle both sides of fillets evenly with salt and 1 teaspoon of the pepper.
• Broil about 10 to 15 minutes until fish flakes easily with fork.
• Meanwhile, in large skillet, melt butter over low heat. Add garlic and remaining 1/2 teaspoon pepper. Cook and stir until garlic is fragrant. Add wine; heat to boiling over medium-low heat. Boil until sauce is reduced by half. Stir in whipping cream and basil. Simmer until thickened.
• To serve, place broiled grouper on individual plates. Top with cream sauce.