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Grouper Tips

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MW
MW Posts: 61
edited November -1 in EggHead Forum
I have a beautiful grouper - two large fillets, I would like to marrinate and smoke.... low and slow... any good recipes would be appreciated...
MW
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  • Unknown
    Unknown
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    MW,[p]I did grouper last night and for a simple recipe, it was great. [p]Lightly coat grouper fillets with olive oil. Sprinkle steak seasoning (I used Obie's Steak Maker)on both sides. Get Egg to 300-350 degrees and put a layer or two of cabage or lettuce leaves directly on grate. Add some alder wood chips and put fish on cabage or lettuce leaves. I cooked for about 20-25 minutes turning once. What a great taste.

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  • Painter
    Painter Posts: 464
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    Robert P, Great idea with the lettuce or cabbage leaves, Is it hard to seperate fish from leaves to turn over, as I'd think the leaves would be rather limp? Just a gentle flip with spatula and fingers I bet. Maybe I just answered my own question.
    Painter

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  • MW
    MW Posts: 61
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    Robert P, GREAT idea!! Now to make a nice subtle marrinade...mint? . .lime and olive oil? hmmmm
    Thanks MW[p]

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  • Unknown
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    Painter,[p]Lettuce leaves are not as strong as cabbage so they did wilt. Still was able to use fingers and spatula and flip it easy. When done, took off loose lettuce and cranked egg to 600 degrees and burned off the rest.

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