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:

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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:

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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:

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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.

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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

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