Pan Grilled Grouper

In the warmer months, I crave cool white wines and fresh seafood. Being landlocked in the middle of the country here in St. Louis, one would think I wouldn’t have much opportunity for good seafood. Luckily we have Bob’s Seafood. It’s a hike for me from South County, but so worth the trip. And when I saw the grouper, I couldn’t wait to get some home and on the grill. Grouper is not meaty like a swordfish or flaky like a roughy. It’s sort of in between and to me, it’s almost perfect.

Ingredients:

2 grouper filets, approximately 6 ounces each
4 tbsp butter
4 tbsp olive oil
1 tbsp grated asiago (any hard cheese will do)
1 tsp garlic, minced
1 tsp Crawdad’s Classics BBQ Rub
1 tbsp fresh herbs (I used chives and tarragon, but marjoram or basil will work as well)

Yield: Serves 2

The Ingredients

Now, I didn’t use that entire hunk of grouper. That chunk was a little over a pound. I sliced it into three nice filets about 6 ounces each. Here are two of them with the chopped tarragon and chives:

Filets and the Chopped Herbs

Melt the butter in a pan along with the garlic, olive oil, asiago and a teaspoon of Crawdad’s Classics BBQ Rub:

Adding the Crawdad’s Classics

The Sauce

Remove the pot from the stove and let cool. Don’t let it get cold as it will solidify. Just allow it to come down from a simmer to warm.

Hit each side of the grouper filets with some coarse salt and then prep the grill.

Prepare the grill for high heat, direct grilling. And while grouper is not the flakiest of fish, it can fall apart on the grill, so a grill pan is highly recommended:

The Grill Pan

Now dunk the grouper in the pot to coat them in the butter/garlic/cheese/oil/rub mixture:

Dunking the Filets

Flip over and brush the garlic over each grouper filet:

Brushing the Top with the Garlic

Then put the grill pan right over the coals and allow it to heat up before putting the grouper on the pan:

Pan Searing on the Grill

Expect a little flare up as the butter/oil sauce is very liquid and very flammable, but the grill pan should help to mitigate the effect:

Don’t Sweat the Flare Ups

Oh, and I would highly recommend a nice, big metal spatula as tongs can mangle grilled grouper, even if cooked in a grill pan, and ruin the presentation:

Make Sure You have a good Spatula

After about four minutes, depending on the heat of your fire, the pan grilled grouper should be nicely browned, so flip:

Browned and Flipped

Then brush the grouper with the sauce:

Brush the Pan Grilled Grouper with the Sauce

After another four to five minutes over the high heat, the grouper filets firm up nicely, and is browned on the other side, remove from the grill pan and plate:

Plated

Then sprinkle the fresh herbs:

Hit it with a little Herbs

And the other grouper filet:

The Other Filet

This is a wonderful, savory, fresh pan grilled grouper recipe that was fantastic on a warm, summer evening with a glass of white. This 14 Hands Chard with vanilla and buttery notes accompanied it well:

A nice little Chard

If you have any questions about the above dish please feel free to comment below or shoot me an email.

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Click Here To Print Recipe Sheet

Pan Grilled Grouper

Grouper, pan grilled with butter and herbs

Author: Scott Thomas

Cuisine: BBQ

Recipe type: Entree

Serves: 2

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Ingredients

• 2 grouper filets, approximately 6 ounces each
• 4 tbsp butter
• 4 tbsp olive oil
• 1 tbsp grated asiago (any hard cheese will do)
• 1 tsp garlic, minced
• 1 tsp of your favorite rub
• 1 tbsp fresh herbs (I used chives and tarragon, but marjoram or basil will work as well)

Instructions

1. Melt the butter in a pan along with the garlic, olive oil, asiago and the rub
2. Remove the pot from the stove and let cool. Don’t let it get cold as it will solidify. Just allow it to come down from a simmer to warm
3. Hit each side of the grouper filets with some coarse salt and then prep the grill
4. Prepare the grill for high heat, direct grilling
5. Dunk the grouper in the pot to coat them in the butter/garlic/cheese/oil/rub mixture
6. Make sure to brush the garlic over the grouper that may have settled on the bottom of the pan
7. Put the grill pan right over the coals and allow it to heat up before putting the grouper on the pan
8. Put the grouper filets in the pan
9. Expect a little flare up as the butter/oil sauce is very liquid and very flammable, but the grill pan should help to mitigate the effect
10. After about four minutes, depending on the heat of your fire, the pan grilled grouper should be nicely browned, so flip
11. Brush the grouper with the butter sauce
12. After another four to five minutes over the high heat, the grouper filets firm up nicely, and is browned on the other side, remove from the grill pan and plate
13. Sprinkle the grouper with the fresh herbs

3.2.1226

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