Grilled Grouper With Mango Butter Food

GRILLED GROUPER RECIPE WITH MANGO SALSA

Steps:

• You will have the best results when cooking fish on the grill if you use a fish grate or wire fish basket. If you don't have either of these, make sure your grill grate is squeaky clean.
• Liberally oil the grill grate using tongs holding a folded paper towel that has been soaked in vegetable oil, to ensure your fish doesn't stick.
• Preheat the grill to high, which is between 400 and 425 degrees F.
• If you are using a fish grate or basket, preheat the grill first. Then spread a liberal amount of vegetable oil on the fish grate or basket and then place it on the grill grate to heat up before adding your fish.
• Add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice, and parsley to a large bowl and mix well.
• Taste and add salt and pepper if needed. The salsa can also be made 24-48 hours ahead of time to allow the flavors to develop.
• Season both sides of the fillets with kosher salt, lemon pepper, Old Bay Seasoning, and garlic powder. Then brush melted butter on both sides.
• When your grill and fish grate are hot, add the fillets and close the lid. Depending on the thickness of the fillet and how hot your grill is, your fish should take about four minutes per inch of thickness per side.
• Before you turn the fillets over, brush the top side again with the melted butter. After turning it over, brush butter on the bottom side.
• To check to see if the grouper is done, take a fork and gently pull back a section in the center. It should flake easily. If the fish is opaque with just a bit of translucent center, it's ready to come off.
• The goal is to pull the fish off right before it finishes cooking and then let it rest loosely covered with aluminum foil for about 10 minutes. It will finish cooking while it rests.
• To serve, place a fillet on a plate and spoon the salsa over the top. Enjoy!

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.