Pan Grilled Grouper - 076

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

Pan Grilled Grouper - 007
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:

Pan Grilled Grouper - 022
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:

Pan Grilled Grouper - 008
Adding the Crawdad’s Clas­sics
Pan Grilled Grouper - 014
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:

Pan Grilled Grouper - 031
The Grill Pan

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

Pan Grilled Grouper - 032
Dunk­ing the Filets

Flip over and brush the gar­lic over each grouper filet:

Pan Grilled Grouper - 039
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 Grilled Grouper - 043
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:

Pan Grilled Grouper - 058
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:

Pan Grilled Grouper - 063
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:

Pan Grilled Grouper - 076
Browned and Flipped

Then brush the grouper with the sauce:

Pan Grilled Grouper - 083
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:

Pan Grilled Grouper - 109
Plat­ed

Then sprin­kle the fresh herbs:

Pan Grilled Grouper - 123
Hit it with a lit­tle Herbs

And the oth­er grouper filet:

Pan Grilled Grouper - 127
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:

Wine
A nice lit­tle Chard

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

If you liked the pan grilled grouper and are inter­est­ed in sim­i­lar grilling recipes, click here.

Also, you can fol­low the Grillin Fools on Face­book and post your own grilling pic­tures, share grilling recipes, or join the gen­er­al grilling con­ver­sa­tion. You can also fol­low us  on Twit­ter @GrillinFool.

Pan Grilled Grouper
Author: 
Recipe type: Entree
Cui­sine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Grouper, pan grilled with but­ter and herbs
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
 
Scott Thomas

Scott Thomas

Scott Thomas, the Orig­i­nal Grillin’ Fool, was sent off to col­lege with a suit­case and a grill where he over­cooked, under­cooked and burned every piece of meat he could find. After thou­sands of fail­ures, and quite a few suc­cess­es, near­ly two decades lat­er he start­ed a web­site to show step by step, pic­ture by pic­ture, fool­proof instruc­tions on how to make great things out of doors so that oth­ers don’t have to repeat the mis­takes he’s made on the grill.
Scott Thomas

@GrillinFool

https://t.co/lVWgniik3V#Grill­Porn abounds here. All meat, all the time!
Oh my wow! There is so much per­fec­tion right there! 😲✔️👍😎 . Video shot by the insane­ly tal­ent­ed @carlaocarvalho77 …… https://t.co/uKHWyunSxp — 3 months ago
Scott Thomas

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