I cranked up the Small BGE and grilled some fresh grouper that was coated with Chimichurri sauce.
The weather was threatening and I ended up with no pics of the cook, so you will have to take my word for it.
I added some sauteed sweet corn and made a salad that came out of the new Fine Cooking magazine. It consists of heirloom, cherry tomatoes, chick peas, and feta and is seasoned with a Middle Eastern seasoning called Zatar and an oil and vinegar dressing. PDG
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0 • Off Topic Disagree Agree LikeWhat do you call grouper in Mexico? Is it Negrilla?
At any rate, fresh Negrilla is great with Chimichurri and that this what I was thinking about when I bought the grouper.
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