Grouper Creole
This is a easy way to kick up any white fish on the grill that is tasty and juicy. I nice switch from the traditional salt and pepper approach.
Ingredients:
- 1 Pound White Fish (Grouper)
- 2 tablespoons melted butter
- 1-2 cloves minced garlic
- 2 tablespoons olive oil
- 1/2 tablespoon finely grated Parmesan
- 1 tablespoon Creole Sesoning (make your own or used store bought seasoning)
Directions:
- Clean Grouper filet as needed checking for scales and bones.
- Pat dry the fish.
- Mix all the butter, garlic, Parmesan, creole seasoning, and olive oil together in a small bowl.
- Preheat the grill to medium high heat 350 to 375 degrees.
- Place the fish on the grill grates and brush generously with the melted butter mixture. Close the grill cover and cook for another 3 minutes.
- Brush again with the melted butter mixture and Repeat this process
- Check for the flakiness of the fish. If it pulls apart easily then the fish is ready to be removed from the grill. Otherwise cook the fish until it becomes flakey.
- Total cooking time of about 10 to 15 minutes.