grouper on the way

VictoryRay

hey all, ive got a buddy thats down in florida and hes bringing me back a couple good pieces of grouper. i did a search and came up with a couple good ideas what to do with them. so far i think the only thing that is certain is im going to cook it over direct heat.

heres where i need some suggestions, since im mostly a land animal egger, im not up on the rubs and sauces for fish. i love grouper when im in the keys, but most of it is fried. all of the fish ive done on the egg(with the exception of the trout one time) turned out great. but this time ide like some help with some type of higher direct heat cook.

so, what your alls thoughts??

thanks for the help,
ray

Richard Fl

Here isan option:

Grouper, Jerked W/Papaya Jam, Bobby-Q

Fresh Grouper is marinated in a homemade jerk sauce, grilled and served over grilled honey buttered sweet potatoes. The grouper is dressed with a simple homemade papaya jam.


INGREDIENTS:
1 6-8 Ozs piece fresh Grouper filet per person, skinless and boneless. Can substitute other white, firm fish such as Orange Roughy
Jerk Rub
2 Tbs thyme
3 bunch scallions (use white and equal part of green)
2 Tbs black pepper
1 inch fresh ginger, cut in to small pieces
2 Habenero peppers (let her rip!)
1 Tbs salt
2 Tbs allspice
2 Tbs fresh lime juice
2 Tbs soy sauce
1/2 tsp nutmeg
1 pinch ground cloves
1 pinch cinnamon
Sweet potatoes:
Allow 2-3, 1/2 inch, skinless slices per person.
Honey Butter
2 Tbs honey
2 Tbs unsalted butter
salt to taste.
Keylime Papaya Jam
2 cups fresh papaya with skin off (may substitute other fleshy fruits such as nectarine, peach, apricot or guava for this)
1 cup sugar
1/4 cup Keylime juice
1/4 cup water




Preparation Directions:
1 Prepare the Jerk rub with above ingredients in a food processor (except for the Grouper).
2 Use 2 tablespoons of jerk rub with 1 tablespoon of oil and coat the Grouper well in a suitable container. Let sit in refrigerator for 1-2 hours (or longer).
Prepare Honey Butter:
1 Combine 2 tablespoons of honey with 2 tablespoons of unsalted butter and salt to taste.
2 This is used to coat the sweet potato slices (see below) prior to grilling. Too much of a coat can cause flame-ups in the BGE.
Prepare Keylime Papaya Jam:
1 Combine fresh papaya with skin off, sugar, Keylime juice, and water.
2 Simmer mixture while whisking off and on for 30-45 minutes until jam is thickened and smooth.
3 Refrigerate until use.
Cooking Directions:
1 Bring BGE up to about 350 degrees. Oil the grate.
2 Put honey-buttered (see above) sweet potato slices around edge of grill and turn occasionally until cooked soft with nice grill marks (about 5 minutes).
3 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 grill marks. Cook it for 5 minutes per side and dwell until done to your liking. Do not overcook. Chef Eric uses a skewer to test doneness. If you prefer not to flip, you're OK to just leave it for 10 minutes.
4 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.
Special Instructions:
1 Plate the sweet potatoes.
2 Put a slice of Grouper on the sweet potatoes.
3 Put a generous dollop of the Papaya jam on the fish
4 Enjoy.


Servings: 1

Recipe Type
Main Dish, Seafood

Recipe Source
Author: Bobby-Q

Source: BGE Forum, Bobby-Q, 2007/06/18

Chef Eric Weber, Sutherland Cafe in Palm Harbor, Florida

VictoryRay

i did see that recipe, and thats what really turned me on to the direct heat aspect. im just not real sure about the papaya part. im really that sophisticated with my cooks. im kinda leaning toward this recipe minus the papaya. its sounds great and i really like jerk.

Richard Fl

Since you did not like papaya, lets try some mangoes. Live in Florida, you get used to the tropical friuts.

Grouper, Fillets, W/Mango Butter

Hi all, I've been lurking on this board for years, and I ask a question every now and again, but this is the first time I've been excited enough about a cook to rave about it here.Last night I cooked grouper fillets with mango butter:


INGREDIENTS:
1 small ripe mango, peeled, seeded, and pureed
1 ripe banana, peeled and pureed
zest of 1 orange
10 oz white wine
juice of one orange
1 bunch fresh mint, finely chopped
cinnamon
3 egg yolks
1/4 cup melted butter
seasoned salt




Procedure:
1 Place butter in bowl of an electric mixer. Beat until light and fluffy. Place mango, banana, and orange zest in a small bowl. Stir to mix.
2 Place white wine, orange juice, and mint in a medium saucepan over high heat. Bring mixture to a boil and reduce to 1/3 cup. Remove from heat and allow it to cool. Add liquid to fruit mixture and stir to combine. Add cinnamon to taste. add egg yolks and whisk to mix well. Add fruit mixture to whipped butter in bowl of electric mixer. Mix together on low speed until smooth. Set aside.
3 I brushed the fish with melted butter, then sprinkled both sides with seasoned salt. Fish went on direct, 400 degrees, for approx. 4 minutes per side. Finished off with a dollop of the mango butter, a side of grilled red peppers and snow peas, and the rest of the white wine. What a great meal!
4 It was a very simple cook, but I'm always gun shy about cooking fish - I'm afraid I'm going to screw it up somehow.
5 Anyway, I just wanted to share with everyone that I got past my fears, and now I have a new recipe to put in the rotation!
6 Keith


Recipe Type
Main Dish, Seafood

Recipe Source
Source: BGE Forum, Kjed, 2007/04/12

Knauf

Its midnight and i'm going to bed, but I did a emeril recipe awhile back that called for the skin and scales to be left on and a light blacken season was put on top. The scales were to keep the fish from drying out. i did it on a cedar plank, as not many fish mongers keep the skin and scales intact, and it was awesome! Sorry I don't have the link for you but I got it off Food network site. give it a try.

VictoryRay

thanks for the help. i called my buddy and had him up my order. i think i might just try a couple differant recipes. i think ill even give the papaya recipe a try(maybe broad'n my pallet a little). ill try and document it.

thanks for the help!!
ray