Paul's Grilled Grouper

Recipe Ingredients

4 tablespoons	60ml	Melted butter
3		Garlic cloves - minced
1 tablespoon	15ml	Finely-grated Parmesan
1 tablespoon	15ml	Essence
		= (see Bayou Blast recipe)
4 tablespoons	60ml	Olive oil
1		Grouper - (3 1/2 to 4 lbs) - fillets removed,
		With scales intact
1/4 cup	36g / 1.3oz	Finely-chopped fresh herbs
		= (such as tarragon, thyme,
		Basil or chives)
		Arugula and Orange Salad
2 cups	474ml	Arugula - cleaned
2 cups	474ml	Baby spinach - cleaned
1/2		Red onion - sliced thinly
1		Orange - supremed
2 tablespoons	30ml	Dijon mustard
1/4 cup	59ml	Orange juice
1 tablespoon	15ml	White wine vinegar
1/2 cup	118ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Arugula And Orange Salad: 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.

This recipe yields 2 to 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C02) - from the TV FOOD NETWORK

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