Southwestern Grouper with Smokey Corn Salsa

Pharmer

OK, only a few more days until I get to take the bow off of my present (large BGE). My lovely wife wants to give it to me ON my birthday. I will finish the table tomorrow (I will post pics).

But, here is what I intend to make for the first meal. It's one of my tried and true recipes so I figure it will offer a good comparison (BGE vs. gas grill) for me to get used to cooking with the BGE. Also, asparagus and grouper are in season and corn is available (although not yet truly in season).

It is started over high heat and then moved to indirect to finish. I'd appreciate some advice on how folks do that with the BGE, mid-cook.



This particular dish has a Southwestern kick that is nicely balanced by the sweetness of the caramelized onions, roasted corn, and roasted peppers. The smokiness is a nice compliment to the spice. I'm happy to share the recipe with anyone who wants it.

And since I was asked to post wine-pairings (I'm a sommelier): Fumé Blanc or a mildly-oaked Chardonnay.

boston_stoker

Sounds great, looks great. I would love to know the recipe. Good luck on your cook! You're going to really enjoy the Egg.

Mickey

I second that.
Send the recipe....

Pharmer

OK here is the recipe:

Smokey Corn Salsa

2 ears of corn, husked
1 red pepper
3/4 red onion, cut in wedges
1 tbsp chopped mint leaves
juice of 1/2 lime
1 tsp grated lime zest
1 tbsp water (or white wine)
salt and pepper to taste

Seed and quarter the red pepper. Put the corn and pepper (skin-side down) on a hot grill (high heat). Rotate the corn cobs 1/4 turn as the kernels brown on each side. Put the onion wedges on the grill when the corn has browned on 2 sides. Cook the corn until mostly dark brown on all sides. Cook the pepper until the skins have blackened, remove from grill and seal in an air-tight container for 10 minutes. Cook the onion until slightly soft and browned on the side closest to the grill.

Peel the blackened skin off of the peppers and discard. Chop the peppers into small chunks. Chop the onion in a similar manner. Using a sharp knife and oven mitts, strip the corn off of the cobs. Mix all of the ingredients, except the wine, in a bowl. While still warm, add the water (wine if open), mix and cover to help rehydrate the corn. Set aside.

Southwestern Rub (taken from Weber's Big Book of Grilling)

1/2 tsp dry mustard
1/2 tsp chile powder (or to taste)
1/4 tsp ground cumin
1/4 ground coriander
1/4 tsp paprika
1/2 tsp granulated garlic
1/2 kg grouper fillets, skin on

Mix all of the above ingredients well and rub over the fleshy sides of fish. On a hot, oiled grill (high heat), cook the fish, flesh-side down, until the fish releases easily from the grate (about 1 minute). Turn the fish so the skin side is down and move to indirect heat. Cook until the flesh is just opaque. Remove from the grill and cover with foil for 5 minutes.

Serve the fish with the salsa spooned on top. Add some grilled asparagus and grilled cherry tomatoes if desired.

Capt Frank

If you have a platesetter you are all set to do direct then indirect. You will also need a pair of welding gloves or something similar.
Just do your direct cook, then remove the fish and the grid, put in the platesetter, legs up, and put the grid and fish back on. The platesetter has a lot of mass, so it will take a little time to come up to temp, so you need to allow for that. One way to get around that problem is to cook in reverse, do your indirect first, then remove the platesetter and do a quick sear on the other side.
Hope this helps

Capt Frank
Homosassa, FL

Big George's BBQ

That looks really good

Doug in Eggmonton

Generally on the egg recipes that call for direct then indirect on a regular grill work very well raised direct on the egg.

I would do the fish raised direct with the skin side down.

Doug

Primeggister1

looks awesome! I would love the recipe. Nice Job!

Doug in Eggmonton

He posted it above

Doug