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Paul's Grilled Grouper
12 ratings
This is a South Louisiana secret ... and a great way to grill fish that leaves you worry-free. Not only does this make for easier fish cleaning, but the scales keep the fish from drying out while on the grill. Fish cooked this way consistently results in juicy, moist fillets.
Food Network
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Ingredients
Seafood
• 1 (3 1/2 to 4 pound) grouper
Produce
• 2 cups Arugula
• 2 cups Baby spinach
• 3 cloves Garlic
• 2 tbsp Garlic powder
• 1/4 cup Herbs, fresh
• 1 tbsp Onion powder
• 1 Orange
• 1 tbsp Oregano, dried leaf
• 1/2 Red onion
• 1 tbsp Thyme, dried
Condiments
• 2 tbsp Dijon mustard
Baking & Spices
• 1 tbsp Black pepper
• 1 tbsp Cayenne pepper
• 2 1/2 tbsp Paprika
• 2 tbsp Salt
• 1 Salt and freshly ground black pepper
Oils & Vinegars
• 4 tbsp Olive oil
• 1/2 cup Olive oil, extra-virgin
• 1 tbsp White wine vinegar
Drinks
• 1/4 cup Orange juice
Dairy
• 4 tbsp Butter
• 1 tbsp Parmesan
Deli
• 1 Arugula and orange salad
Other
• 1 tablespoon Essence, recipe follows