Super Grouper

Original Recipe by Grill Master Steve Adams

super grouper

  • 2 grouper fillets (skin off)
  • ½ fresh lemon
  • Fresh black pepper
  • Pinch Kosher salt
  • 1 Tablespoon mayonnaise
  • 1?8 cup grated Parmesan cheese
  • ¼ cup breadcrumbs
  • 1 ½ Tablespoons butter melted
  • 2 12”x12” pieces aluminum foil folded to hold the juices

Spray the foil with vegetable spray
Place 1 fillet in each folded foil piece
Generously rub grouper with lemon
Grind fresh pepper and salt over fillets to taste
Smear the top of fillets with mayonnaise
Sprinkle bread crumbs over mayonnaise
Sprinkle fresh parmesan cheese over bread crumbs and drizzle with melted butter
Cook over medium indirect heat (350 -375) for 15-20 minutes or until the fish flakes with a fork

  • Firewire Grilled Vegetables
  • 1 flexible Firewire or stainless steel skewers
  • 1 cob of corn cut into 4 pieces
  • 1 red pepper seeded, cut into 1 ½” chunks
  • 1 orange pepper seeded, cut into 1 ½” chunks
  • 1 red onion cut into 1 ½” chunks
  • 1 small zucchini cut into 3?4″ slices
  • 4 dill pickles whole
  • 4 cremini mushrooms (baby portabellas)
  • Shish kabob Glaze
  • 1 Tablespoon olive oil
  • 1 Tablespoon lime juice
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon soya sauce
  • Dash of garlic powder
  • Pinch of red chili pepper flakes
  • Dash of chili powder

Mix all glaze ingredients in a bowl one hour before using
Skewer vegetables in any order that you like
Baste vegetables several times with glaze during cooking
Cook over medium direct heat turning as necessary until cooked

Serves 2 about 25 minutes