Grilled grouper ? excellent alternative to baked and fried fish

Added: 11/14/2005

Many grouper recipes focus on baking or frying fish, while grouper with its firm meat texture is wonderful on the grill. Grouper can be of a very large size and it is fatty and soft, therefore, it will not turn into an over dried piece of fish on the grill. In addition, although many people still ignore grilling, it is healthier to eat grilled food than baked or especially fried.

The recipes of grilled grouper are numerous, as you can grill grouper fish, using various marinades and serving it with diverse garnishes. When you cook grilled grouper, it is better to marinate it before grilling, which makes the fish juicier and softer. Another advantage of marinating the fish before grilling is that it quickly absorbs the spices and herbs from the marinade and gains a peculiar flagrant aroma. Thus, marinated grouper, even if the recipe does not presuppose marinating, and for this particular aim, you can use any of the fish marinades. Below are some interesting grilled grouper recipes.

Grilled Grouper
Makes four servings

Ingredients: 1 fluid ounce (2 tablespoons) dry white wine, 1/2 teaspoon dried thyme leaves, 1/4 teaspoon freshly ground black pepper, 1 tablespoon white wine vinegar, 1 tablespoon olive oil, four 5-ounce grouper steaks, at least 1" thick, 2 medium garlic cloves, minced , 1 teaspoon tomato paste.
Preparation: In a small bowl, whisk together wine, vinegar, oil, garlic, tomato paste, thyme and pepper. Place fish in a nonreactive dish; coat evenly with the mixture, cover and let stand for thirty minutes.
Prepare grill for a medium fire, place grill about 4" above coals. Spray a grill basket with a nonstick cooking spray. Grill fish for ten minutes for each inch of thickness, turning once. Transfer steaks to each of the four plates and serve at once.
Serve with grilled potato wedges and green beans in foil. Like most fish dishes, it is also good cold.

Grilled Grouper Tangerine

Ingredients: 4 grouper filets (6 to 7 ounces), Juice and zest from two tangerines, 2 tablespoons dry white wine, 3 tablespoons extra virgin olive oil, 1 teaspoon fresh rosemary, 1/2 teaspoon fresh thyme, 1/4 teaspoon course ground black pepper, vegetable cooking spray, 2 tablespoons minced scallions, 2 tablespoons red bell peppers (diced), fresh herbs to garnish.

Preparation: Prepare the citrus marinade, zest both tangerines and mince fine. Combine the zest, olive oil, juice from one tangerine, white wine, herbs and course ground black pepper in a small bowl and mix well. Place four grouper filets in a shallow dish and pour the marinade over the fish, marinade for two hours. Pour the marinade off the fish and into a small bowl and reserve for basting.
Clean the grill well before getting it hot, it will help insure the fish will not stick while cooking. Start with a grill brush and remove any burnt on material. Then, with an old towel, slightly oiled with plain vegetable oil, rub the grill down. This is what chefs call "seasoning the grill".
Preheat the grill for five minutes over high heat. Once the grill is very hot, reduce the flames to a medium setting and grill the grouper filets for four to five minutes on each side or until the fish reached an internal temperature of 145F degrees. Garnish with fresh herbs of your choice.
The dish goes well with boiled baby red potatoes and grilled vegetables.

The recipes mention a special nonstick cooking spray, used to spray a grill basket. The spray provides an extra insurance against sticking.

With the diversity of existing grilled grouper recipes you will make your barbeque table richer, tastier and the menu varied and attractive. Additionally, grilled food is healthier and possesses a peculiar advantage of keeping natural useful components while grilled.

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