Egged Grouper with Fresh Peach Salsa -- WOW!

Bama Fire

As I wrote yesterday, I had 2 grouper filets that I wanted to cook on the egg. I marinated them in olive oil, cilantro, lime juice, worchester, salt and pepper for about an hour.[p]While it was soaking up some flavor I decided to make a peach salsa -- easy and outstanding!![p]1 cup chopped tomato (I used canned, but would be better with fresh roma)
1 cup chopped peaches
1 Tbs cilantto
1/2 tsp cumin
1/2 tsp sugar
juice of 1/2 a lime
several shakes of tobasco[p]Let sit for at least an hour.[p]I cooked the fish over fresh lump at 400 to 450 for about 12 minutes.[p]Tender, flakey and delicious![p]The wife cooked up some squash and carrots on the stove to go with our fish and salsa.[p]What a great meal.[p]B~F

JJ

Bama Fire,
You done yourself proud.

Tractor

Bama Fire,
I'm adding your peach salsa to my BGE recipe binder. It sounds great. I grilled some red snapper on my egg a week ago and I bet your salsa would've gone great with that as well.[p]Tractor

Nature Boy

Bama Fire,
I am glad those times and temps worked well. I love flaky white fish cooked that way. Thanks for the report. The marinade and salsa sound awesome. Nice work!
NB

Fritz

Bama Fire,[p]Did you grill this with or without wood?[p]Fritz

Bama Fire

tractor,
I actually addapted it from a red snapper recipe for the grouper. I hope you enjoy it!

Bama Fire

Fritz,
No wood this time. Just fresh oak lump. The grouper had a nice cmokey flavor even without the wood -- and after only 12 mintues. I was surprised![p]