Grilled Grouper Sandwiches Food

GRILLED GROUPER SANDWICHES

Steps:

• Heat gas or charcoal grill. In small bowl, stir mayonnaise, onions, relish, capers, lemon juice and Worcestershire sauce with whisk until well blended. Cover; refrigerate until serving time.
• Brush fillets with 2 teaspoons of the oil; sprinkle with salt and pepper. Carefully brush remaining oil on grill rack. Place fillets on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning once, until fish flakes easily with fork.
• On each bun bottom, place lettuce and fish. Spoon mayonnaise mixture evenly over fish. Cover with bun tops.

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.