Herb Crusted Grilled Grouper
Today’s recipe is Herb Crusted Grilled Grouper, a thick, meaty white fish. The herb crust can be used on any white fish of your choice, such as flounder or tilapia. You’ll spend minimal time in the kitchen for a dinner with maximum flavor!
The pandemic has made many of us realize that it is important to live each day to the fullest or… seize the day. So, recently my husband and I bought a second home in the Carolinas with the intent of spending more time by the ocean, where we can relax, soak up the sunshine, and enjoy our time together. In our case, we decided to SEAS the day. That means we are eating and cooking more coastal foods, like fish and seafood, which we love.
Herb Crusted Grilled Grouper Recipe
What’s needed?
- 2 Grouper fillets or white fish of your choice, cut each fillet in half (you will have 4 servings of fish)
- 1 tablespoon olive oil
- lemon slices for garnish
For the Herb Crust:
- 2 tablespoons grated parmesan
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1 tablespoon each of fresh chopped basil and parsley (or 1 teaspoon of each if using dried basil and parsley flakes)
How to make Herb Crusted Grilled Grouper?
- Heat the outside burners on your grill to 350 degrees or medium heat. Heat the middle burner(s) to 200 degrees or low heat. You’ll be cooking your fish in the middle of the grill with indirect heat.
- Begin by mixing the ingredients for the herb crust in a small bowl. I used fresh herbs, chopped them, and added them to the mixture.
- Prepare the fish by placing the fillets in a baking dish. If your fish has skin on one side, place the skin side down. The fish will pull away from the skin after cooking. My fish did not have skin. Coat the top of each piece of fish with the herb mixture. Then drizzle olive oil over the top.
- Cover your grill rack with a large piece of foil and brush the foil with one tablespoon of olive oil. Carefully transfer your fillets to the grill.
- Cook for about 10-12 minutes, depending on the thickness of your fish. Check the fish after 6 minutes if your fillets are thin. Keep the lid of the grill closed, as you are using indirect heat to cook the top of the fish. When the fish turns white and is bouncy to the touch, it is done. The top will be slightly crispy and golden brown.
What can I serve with fish?
We like most vegetables as a side dish, but have found that spaghetti squash is truly delicious. Before I began preparing the grouper, I cut a spaghetti squash in half and removed the seeds with a spoon. Then I sprinkled it with salt, pepper, and canola oil and roasted it face down in the oven for an hour on a baking sheet.
After an hour, the outside will be wrinkled and the edges will be browned. I removed it from the oven and allowed it to cool slightly. Then, with a fork, I scraped the inside of the squash away from the skin and served it with the grilled grouper. I also added some coleslaw and a slice of lemon to the plate. Healthy, easy to prepare, and so delicious!
Herb Crusted Grilled Grouper
Ingredients
- 4 5-ounce Grouper fillets , or white fish of your choice
- 1 tablespoon olive oil
- lemon slices , for garnish
For the herb crust:
- 2 tablespoons grated parmesan
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1 tablespoon each of fresh chopped basil and parsley
Instructions
- Heat the outside burners on your grill to 350 degrees or medium heat. Heat the middle burner(s) to 200 degrees or low heat. You’ll be cooking your fish in the middle of the grill with indirect heat.
- Begin by mixing the ingredients for the herb crust in a small bowl. I used fresh herbs, chopped them, and added them to the mixture.
- Prepare the fish by placing the fillets in a baking dish. If your fish has skin on one side, place the skin side down. The fish will pull away from the skin after cooking. My fish did not have skin. Coat the top of each piece of fish with the herb mixture. Then drizzle olive oil over the top.
- Cover your grill rack with a large piece of foil and brush the foil with one tablespoon of olive oil. Carefully transfer your fillets to the grill.
- Cook for about 10-12 minutes, depending on the thickness of your fish. Check the fish after 6 minutes if your fillets are thin. Keep the lid of the grill closed, as you are using indirect heat to cook the top of the fish. When the fish turns white and is bouncy to the touch, it is done. The top will be slightly crispy and golden brown.
