Grouper Adobo

I know, I know. I’m addicted to the adobo (and grouper it seems). The chipotle flavor has a grip on me that I just can’t shake. I love high heat, but it has to have flavor too. If it’s just heat for heat, then that’s a waste. But this, like jerk, is so my speed and now I love me some Grouper Adobo.

Grouper Adobo Ingredients:

• 2 grouper filets, about 6 ounces each
• 1 tbsp adobo sauce
• Juice of one half orange
• 1 tsp garlic
• 1 tsp of your favorite BBQ rub
• 3 tbsp olive oil
• 1 tsp coarse

I realize there is only one filet there, but it was all I had left. There will be plenty marinade for two.

Combine the wet ingredients in a bowl:

Then put the fish in a plastic bag with the marinade:

Marinate for two hours up to overnight.

How to Grill Grouper Adobo

Prepare the grill for high heat and use a grill pan. Grouper isn’t flaky like a roughy but it’s not meaty like a swordfish. It’s somewhere in between, which means it can fall apart on the grill so use the grill pan:

Remove the fish from the bag and put on the pan right over the hot coals:

After 4-5 minutes and the filet browned nicely, flip over:

Once it is browned on the other side, firm and cooked through, remove from the heat and plate:

Grouper Recap

The fish is light but meaty at the same time, with a nice bit of heat, which I’m sure will be more powerful had I marinated it more than two hours. It is yet another weapon in my adobo craving arsenal.

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

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Print Recipe

Grouper Adobo

Grouper, marinaded with adobo sauce, orange juice, and garlic, then pan GRILLED over high heat.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Entree

Cuisine: BBQ

Servings: 2

Ingredients

• 12 oz grouper fillet about 6 ounces each
• 1 tbsp adobo sauce
• 2 tbsp orange juice (from ½ orange)
• 1 tsp garlic
• 1 tsp your favorite BBQ rub
• 3 tbsp olive oil

Instructions

• Combine all the ingredients in a resealable plastic bag and place in the fridge for 2 to 12 hours
• Remove from the bag and prepare the grill for high heat grilling
• Place a grill pan over the coals and allow to get hot
• Put the grouper adobo on the grill pan and sear for 4 to 5 minutes on each side
• Once it is browned nicely on both sides, remove from the grill and serve

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.

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BBQ Grilling

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This article was initially published on: June 16, 2012