Fire Roasted Tomato Salsa
Special Equipment: 1 Cajun injector
Preheat grill to medium.
To prepare the salsa, in a bowl toss peppers and onion in olive oil and barbecue seasoning. On a lightly greased grill, roast red, yellow, green and jalapeno peppers and red onion until charred all over and tender, about 4 to 6 minutes. Remove from grill and peel any loose skin from the peppers. Dice the peppers and onion into ¼-inch pieces and place in a large bowl. Add the remaining tablespoon of olive oil, garlic, cilantro, lime juice, salt and pepper. Mix thoroughly, cover and set aside refrigerated for at least 1 hour.
Remove tail off grouper and cut into 4 to 5 oz fillets. Season fillets liberally with Cajun seasoning, rubbing the spices into the meat to adhere and set aside. In a bowl combine freshly squeezed lemon, lime and orange juice and clarified butter. Marinate seasoned grouper fillets for 10 to 15 minutes. Place the marinated fillets onto the grill, flesh side down and grill for about 4 to 5 minutes per side until grouper is fully cooked and the flesh is moist and flakes easily with a fork.
While the fish grills, peel the big shrimp out of their shells. Inject shrimp with bourbon and season liberally with Cajun seasoning, freshly squeezed lemon, lime and orange juice. Toss seasoned shrimp in oil or clarified butter until evenly coated. Place seasoned and oiled shrimp onto the grill, once the grouper is about half way through its grilling time. Grill the shrimp, turning, until charred, pink and slightly opaque, about 3 to 4 minutes per side.
To assemble the sandwich, hollow out the top and base of bun. Brush the buns with remaining tablespoon of butter and place onto grill to warm and toast. Remove toasted bun from grill and spread the Fire Roasted Salsa liberally into the bottom of the bun. Top with lettuce and a grilled grouper fillet. Remove shrimp from grill, cut in half lengthwise and lay over grouper fillet. Top with bacon and a bit more Fire Roasted Salsa. Top with grill toasted top bun and serve.