Barbequed Grouper Recipe Video
Ingredients
Bread Crumbs - 1 qt.
Fresh Chopped Parsley - ½ cup
Powdered Parmesan Cheese - 1 cup
Fresh Chopped Garlic - ¼ cup
Salt -1 tablespoon
Black Pepper- 1 teaspoon
Fresh Grouper Filets - 4 – 8 ounces
Feta Cheese- 2 ounces
Unsalted Butter - 8 ounces (about 2 sticks)
Basil Artichoke Butter Sauce
Fresh, Chopped Garlic - 1 tablespoon
Fresh, Chopped Shallots - 1 tablespoon
White Wine (preferably Chablis) -2 tablespoons
Fresh Lemon Juice- 3 tablespoons
Cold Unsalted Butter- ½ pound
Salt - 1 pinch
Artichoke Hearts - 12
Fresh Basil (cut into strips) - 1 teaspoon
Oak Wood chips for grill – 1 cup
Directions
GETTING READY
1. Mix bread crumbs, parsley, powdered parmesan cheese, garlic, salt and pepper very well and place in freezer until ready to use. Slowly melt butter in a small skillet.
2. Let melted butter cool to room temperature. Brush butter heavily and entirely over each grouper filet.
3. Remove breading from freezer and pour 1 cup into a wide pan. Gently roll grouper in breading covering entire fish. Repeat as necessary.
4. Place breaded grouper in a flat pan lined with wax paper and place in refrigerator for one hour.
5. Add oak wood chips to grill. Heat grill to medium heat. It is important that grill is not overheated.
MAKING
6. Place all lemon butter sauce ingredients into a sauce pan on low heat. Reduce ingredients by half. Once sauce has reduced, add artichoke hearts and fresh basil.
7. Slowly add butter (in ¼ inch squares) and continually swirl with a wire whip on low heat. Temperature should be maintained at 110 degrees Fahrenheit before serving. Sauce should be creamy and smooth.
8. Oil grill and gently place grouper. Cook until grouper reaches an internal temperature of 145 degrees Fahrenheit, flipping once (approx. 6 minutes on each side).
9. After flipping, add Feta Cheese to top of Grouper and allow it to soften.
10. Place all grilled grouper onto a large platter.
SERVING
11. Top the grouper with lemon basil artichoke lemon butter sauce. Serve hot.
1. Mix bread crumbs, parsley, powdered parmesan cheese, garlic, salt and pepper very well and place in freezer until ready to use. Slowly melt butter in a small skillet.
2. Let melted butter cool to room temperature. Brush butter heavily and entirely over each grouper filet.
3. Remove breading from freezer and pour 1 cup into a wide pan. Gently roll grouper in breading covering entire fish. Repeat as necessary.
4. Place breaded grouper in a flat pan lined with wax paper and place in refrigerator for one hour.
5. Add oak wood chips to grill. Heat grill to medium heat. It is important that grill is not overheated.
MAKING
6. Place all lemon butter sauce ingredients into a sauce pan on low heat. Reduce ingredients by half. Once sauce has reduced, add artichoke hearts and fresh basil.
7. Slowly add butter (in ¼ inch squares) and continually swirl with a wire whip on low heat. Temperature should be maintained at 110 degrees Fahrenheit before serving. Sauce should be creamy and smooth.
8. Oil grill and gently place grouper. Cook until grouper reaches an internal temperature of 145 degrees Fahrenheit, flipping once (approx. 6 minutes on each side).
9. After flipping, add Feta Cheese to top of Grouper and allow it to soften.
10. Place all grilled grouper onto a large platter.
SERVING
11. Top the grouper with lemon basil artichoke lemon butter sauce. Serve hot.
Editors Review
Fish should be prepared fish but grilling it takes a lot of experience. Take a look at the way Tim cooks his grouper quickly and efficientlyChef
