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|• 1 6-8 ounce fresh Grouper filet per person, skinless and boneless. Can substitute other white, firm fish.||• 2 Tbs thyme|
|• 3 bunches scallions||• 2 Tbs black pepper|
|• 1 inch fresh ginger, cut in to small pieces||• 2 Habenero peppers (let her rip!)|
|• 1 Tbs salt||• ½ tsp nutmeg|
|• 2 Tbs allspice||• 1 Pinch ground cloves|
|• 2 Tbs fresh lime juice||• 1 Pinch cinnamon|
|• 2 Tbs soy sauce|
Prepare Honey Butter: Combine 2 tablespoons of honey with 2 tablespoons of unsalted butter and salt to taste. This is used to coat the sweet potatoe slices (see below) prior to grilling. To much of a coat can cause flame-ups in the BGE.
Prepare Keylime Papaya Jam: Combine
1. 2cups fresh papaya with skin off(may substitute other fleshy fruits for this)
2. 1 cup sugar
3. ¼ cup Keylime juice
4. ¼ cup water
Simmer mixture while wisking off and on for 30-45 minutes until jam is thickened and smooth. Refrigerate until use.
Sweet potatoes: Allow 2-3, ½ inch, skinless slices per person.
Bring BGE up to about 350 degrees. Oil the grate.
Put honey-buttered (see above) sweet potatoe slices around edge of grill and turn occasionally until cooked soft with nice grillmarks.
Add Grouper to Egg. Put the side with the skin marks up prior to first turn. Try to cook the fish to your likeness with one turn and serve it with the flesh side up. It should have nice grillmarks. Cook it for 5 minutes per side (mol) and dwell until done to your liking. Do not overcook. Chef Eric uses a skewer to test doneness. You can use a fork or knife and check the thickest part of fish to judge the juices and doneness in the middle of the fish.
Put a slice of Grouper on the sweet potatoes.
Put a generous dollop of the Papaya jam on the fish
Number of Servings:
Time to Prepare: