In Reply to: Any recipes for gulf grouper? posted by MemphisEgg on 2007/07/11 09:38:17
MemphisEgg,

Here is one might be of interest.

Grouper, Jerk ala Sutherland Cafe

Fresh Grouper is marinated in a home-made jerk sauce, grilled and served over grilled
honey buttered sweet potatoes. The grouper is dressed with a simple home-made papaya jam.

*****Ingredients*****
1 6-8 oz fresh Grouper filet per person, skinless and boneless. Can substitute other white, firm fish.
2 Tbs thyme
3 bunches scallions
2 Tbs black pepper
1 inch fresh ginger, cut in to small pieces
2 Habenero peppers (let her rip!)
1 Tbs salt
1/2 tsp nutmeg
2 Tbs allspice
1 pinch ground cloves
2 Tbs fresh lime juice
1 pinch cinnamon
2 Tbs soy sauce
*****Honey Butter*****
2 Tbs honey
2 Tbs unsalted butter
salt to taste
*****Keylime Papaya Jam*****
2 cups fresh papaya with skin off(may substitute other fleshy fruits for this)
1 cup sugar
1/4 cup Keylime juice
1/4 cup water
*****Sweet Potatoes*****
2-3 1/2 inch, skinless slices per person.

Preparation Directions:
1 Prepare the Jerk rub with above incredients in a food processor (except for the Grouper).
2 Use 2 tablespoons of jerk rub with 1 tablespoon of oil and coat the Grouper well in a suitable
container. Let sit in frig for 1-2 hours.
Prepare Honey Butter coated Sweet Potatoes
1 Combine honey with unsalted butter and salt to taste.
2 Coat the sweet potato slices prior to grilling. Too much of a coat can cause flame-ups in the
BGE. Allow 2-3, ½ inch, skinless slices per person.
Prepare Keylime Papaya Jam:
1 Combine papaya, sugar, Keylime juice and water.
2 Simmer mixture while wisking off and on for 30-45 minutes until jam is thickened and
smooth. Refrigerate until use.
Cooking Directions:
1 Bring BGE up to about 350 degrees. Oil the grate.
2 Put honey-buttered (see above) sweet potato slices around edge of grill and turn
occasionally until cooked soft with nice grillmarks.
3 Add Grouper to Egg. Put the side with the skin marks up prior to first turn. Try to
cook the fish to your likeness with one turn and serve it with the flesh side up. It
should have nice grillmarks. Cook it for 5 minutes per side (mol) and dwell until done
to your liking. Do not overcook. Chef Eric uses a skewer to test doneness. You can use a
fork or knife and check the thickest part of fish to judge the juices and doneness in the
middle of the fish.
Special Instructions:
1 Plate the sweet potatoes.
2 Put a slice of Grouper on the sweet potatoes.
3 Put a generous dollop of the Papaya jam on the fish
Enjoy.

Servings: 1

Recipe Type
Main Dish, Seafood