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Key West Grouper Recipe



2 8oz. Grouper fillets
Olive oil
Salt & Pepper
¼ cup Ashlynn’s Gourmet Artichoke & Hearts of Palm Tapenade
2 TBSP Fresh Grated Parmesan cheese
Diced red bell pepper
Fresh chopped Basil and Parsley

Cooking Instructions and Chefs Tips:

Everyone LOVES a great fillet of Grouper so do it right with the Key West Grouper Recipe!

Pre-heat grill to 425 t0 500 degrees (Note it is always a good idea to season or oil your grill to prevent food from sticking). Rub fish with olive oil and season with salt and pepper (we love a spice rub called 1905 Bagby Link:1905 Bagby Spice Rub.) Place Grouper fillets on seasoned grill skin side facing up until  sides begin to turn opaque 7 to 10 minutes depending on thickness of fillets. (Note: if you are a skilled at grilling we recommend a quarter turn half way through the side of cooking to achieve even cooking and get the desired “X” pattern) flip the fillets over using a wide spatula so as not to break the Grouper fillets. Turn the grill down to low heat; spread tapenade and sprinkle cheese over fish and top with the red pepper and parsley. Leave on the grill until cheese is melted. (should not take more than 5 minutes to avoid over cooking.) You can also blacken the fish if you prefer. Garnish with fresh chives or parsley.

Enjoy this Key West Grouper Recipe with rice pilaf and grilled veggies skewers and a glass of good Pinot Grigio!

 

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