Grilled Grouper And Asparagus W Citrus Marinade Food

GRILLED GROUPER

Steps:

• In a microwave safe dish, mix the orange juice, lime juice and honey. Microwave for 10-20 seconds until slightly warm to allow the honey to melt and whisk again.
• Place the grouper into the marinade, flesh side down, and marinate for at least 4 hours - but 8 is best.
• Once marinated, pre heat your grill to medium high.
• Take the grouper out of the marinade and rub with oil. Then, sprinkle with a pinch of cayenne pepper and salt.
• Grill the grouper, skin side down for 4 minutes, then flip and cook another 3-5 minutes, depending on the thickness of your fish. Mine was perfect at 9 minutes and it was about 3/4 inch thick. You want the internal temperature to be 145 degrees F
• While the grouper cooks, mix the butter, lime juice and lime zest. Add a pinch of salt and stir
• Spread the butter over the cooked fish.
• DEVOUR!

GRILLED MARINATED ASPARAGUS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 1 hour., Drain asparagus, reserving marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill asparagus, covered, over medium heat for 6-8 minutes or until crisp-tender, turning and basting occasionally with reserved marinade.

CITRUS-OIL-MARINATED SPRING VEGETABLES

Steps:

• Cook fava beans in a large pot of generously salted boiling water until pale green and tender and skins look swollen, about 5 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water. Let cool completely, about 2 minutes. Remove from ice bath with slotted spoon and peel outer layer from fava beans; set aside.
• Combine asparagus, edamame, and green beans in the same pot of boiling water and cook until bright green and slightly tender, about 3 minutes. Using slotted spoon, transfer to ice bath and let sit until cold, about 10 minutes.
• Using a vegetable peeler, remove zest from lemons, leaving as much white pith behind as possible. Cut lemons in half and squeeze juice though your hand or fine-mesh sieve into a small bowl. Remove peel from orange with peeler; set fruit aside for another use (or eat!)
• Heat oil in a medium saucepan over medium until shimmering, about 5 minutes, then remove from heat. Add garlic and let sizzle until fragrant, about 30 seconds. Stir in lemon and orange zest, thyme sprigs, rosemary sprigs, salt, fennel seeds, red pepper flakes, and sugar. Let cool completely, about 30 minutes.
• Drain vegetables, discarding any remaining ice cubes, and add to infused room-temperature oil along with lemon juice; stir to combine. Transfer vegetables and oil to a 1½-qt. glass jar; cover and chill at least 4 hours before serving. Do ahead: Vegetables can be marinated up to 6 days ahead. Keep chilled.

GRILLED GROUPER

Steps:

• Preheat a grill to medium-high (400°F to 450°F). Meanwhile, whisk together 2 tablespoons of the oil, 1 tablespoon of the lemon juice, and 1/2 teaspoon of the salt in a medium bowl. Add grouper fillets, and toss gently to coat. Let stand 15 minutes.
• Meanwhile, whisk together capers, scallion, lemon zest, thyme, dill, pepper, and remaining 2 tablespoons oil, 2 tablespoons lemon juice, and 1/2 teaspoon salt in a small bowl. Set aside.
• Arrange fillets on oiled grill grates; grill, uncovered, until grill marks appear and bottoms of fillets turn opaque, about 4 minutes. Flip fillets, and grill until opaque throughout and fish flakes easily with a fork, 3 to 4 minutes. Transfer fillets to a platter, and drizzle with caper mixture. If desired, garnish with additional lemon zest.

GRILLED GROUPER

Steps:

• Pat down the grouper with a paper towel to ensure there is no excess liquid.
• Generously rub both sides of the fish with olive oil. Sprinkle the salt and pepper.
• Heat the grill to medium/high and ensure the grill is clean. Brush more oil over the top.
• Add the grouper and cook for 2-3 minutes, or until the sides go slightly opaque. Flip the fish and cook for a further 3 minutes.
• Remove the fish from the grill and sprinkle with parsley and lemon.

PAUL'S GRILLED GROUPER

Steps:

• Preheat the grill to medium-high.
• In a small bowl combine the butter, garlic, Parmesan, Essence, and olive oil and whisk to combine.
• Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes. Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish. The last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately with Arugula and Orange Salad.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a large salad bowl, combine the arugula, spinach, red onion, and orange segments.
• In a small bowl, whisk together the mustard, orange juice, and vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified and season with salt and pepper.

BALSAMIC GRILLED ASPARAGUS

Steps:

• Stir together the olive oil, balsamic vinegar, shallots, garlic and oregano in a medium bowl. Pour the marinade into a 1-gallon resealable plastic storage bag, add the asparagus and seal the bag closed. Place the bag in a bowl or on a plate (just in case it leaks) and marinate in the refrigerator for 8 to 24 hours, flipping a couple of times.
• Preheat an outdoor grill to medium heat. While the grill heats up, remove the asparagus from the marinade, allowing any excess marinade to drip off. Season liberally on all sides with salt and pepper.
• Place the asparagus on the hot grill and cook, flipping as needed, until crisp-tender and charred in spots, about 8 minutes. Transfer to a platter, garnish with the chopped parsley and serve immediately.

GRILLED GROUPER AND ASPARAGUS W/ CITRUS MARINADE

Steps:

• Make the vinaigrette by mixing all ingredients but the oil; then drizzle oil in while whisking briskly. Reserve. While a large pot of water starts to boil, salt and pepper grouper fillets, coat with 1/2 of the vinaigrette and let sit for 5 minutes. Blanch asparagus for 2 minutes; toss with olive oil, sea salt and fresh-cracked pepper. Grill for 3 minutes. Grill carrot, mushroom and onion slices about 5 minutes. Grill fillets for 3 minutes on each side; the flesh will flake when ready. Layer vegetables on plates, place hot fillets on top and drizzle with the remaining vinaigrette. Call your guests to the table, refresh their glasses, put on your favorite asparagus music and enjoy a delicious grouper and asparagus salad.

GRILLED BALSAMIC ASPARAGUS

Steps:

• Snap off tough ends of asparagus and wash well through 2-3 changes of cold water.
• Combine all ingredients in a large zip-top plastic bag, seal and marinate for 30-60 minutes.
• Preheat grill on high heat.
• Remove asparagus from bag (discard marinade) and place on preheated oiled grill rack.
• Grill 5 minutes on each side or until asparagus is done.

GRILLED ASPARAGUS W/GARLIC!!!!

Steps:

• Cut off about 2 inches off on the big ends, place them in a casserole dish drizzle them with the oil then add the rest and move the mixture all over the asparagus- Make sure they are thoroughly coated.
• Place on already pre-heated grill- preferably medium heat. They only cook for 5-6 min on each side (Only need to role them once while grillng).
• And serve immediately, so cook them last or while you cook your steaks. ( to me they are great even if they get cold).