How to Grill Grouper With Butter
Grouper is a versatile fish, with pale flesh and a delicate flavor. Like most other fish, it can be prepared in a number of ways. Some prefer poaching or steaming, to keep the meal as fat-free as possible, while others are just as happy to fry or deep-fry their fish. For diners whose opinions on fat content are flexible, grilling is a happy medium. The fillets must be brushed with oil or melted butter to prevent drying, but are still low in fat. Butter lends an especially good flavor.
Things You'll Need
- Grouper fillet portions, skin on or skin off
- Basting brush
- Melted butter
- Salt and pepper
Instructions
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Preheat your grill to moderately high or bring your coals to readiness if you use charcoal.
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Brush your fillets with melted butter. The butter will protect the delicate fish from drying as it grills, and the browned butter develops a distinctive nutty flavor that complements the fish.
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Place the fillet portions on your grill, with the skin side down if the skin is left on. Reduce the heat to medium. If you're grilling over charcoal, rake the coals to one side and put the fillets at least 6 inches to the other side.
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Grill for seven or eight minutes, until the grouper is mostly cooked. Brush again with melted butter, then turn and cook for another two or three minutes. The grouper should be firm to the touch, and opaque all the way through.
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Serve hot, with your choice of side dishes.
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