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, and Pan Grilled Grouper is almost perfect to me

Pan Grilled Grouper 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 seafood rub
• 1 tbsp fresh herbs (I used chives and tarragon, but marjoram or basil will work as well)

Yield: Serves 2

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:

Melt the butter in a pan along with the garlic, olive oil, asiago and a teaspoon of the seafood rub:

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:

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

Flip over and brush the garlic over each grouper filet:

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

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:

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:

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

Then brush the 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:

Then sprinkle the fresh herbs:

And the other grouper filet:

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 us on our GrillinFools Facebook page and Instagram.

Print Recipe

Pan Grilled Grouper

Grouper, pan grilled with butter and herbs

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Entree

Cuisine: BBQ

Servings: 2

Ingredients

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

Instructions

• Melt the butter in a pan along with the garlic, olive oil, asiago and the rub
• 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
• Dunk the grouper in the pot to coat them in the butter/garlic/cheese/oil/rub mixture
• Make sure to brush the garlic over the grouper that may have settled on the bottom of the pan
• Put the grill pan right over the coals and allow it to heat up before putting the grouper on the pan
• Put the grouper filets in the pan
• 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
• After about four minutes, depending on the heat of your fire, the pan grilled grouper should be nicely browned, so flip
• Brush the grouper with the butter 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
• Sprinkle the grouper with the fresh herbs

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.

See Full Bio

BBQ Grilling

Related Posts

Grouper Adobo

Grouper Adobo

Grilled Lamb with a Post Marinade

Cedar Wrapped Monkfish and Asparagus

This article was initially published on: June 16, 2012