Ingredients:

  • 4 (6 oz / 170g) Grouper fillets (skin on or off, about 1-inch thick)
  • 1 tbsp (15 ml) Olive Oil (or melted Ghee)
  • ½ tsp (2.5g) Kosher Salt
  • ¼ tsp (1.25g) Freshly Ground Black Pepper
  • 2 tbsp (30g) Unsalted Butter, melted
  • 1 tbsp (15 ml) Fresh Lemon Juice
  • 1 tsp (5g) Fresh Parsley, finely chopped
  • ½ tsp (2.5g) Fresh Thyme or Oregano, finely chopped
  • 1 tsp Old Bay Seasoning (Optional SEO Add-In)

Instructions:

  1. Thoroughly pat the grouper fillets dry using paper towels. Brush the fillets lightly with olive oil. Season both sides with salt, pepper, and the optional Old Bay Seasoning (if using). In a small bowl, whisk together the melted butter, lemon juice, parsley, and thyme to create the baste. Set aside.
  2. Preheat your grill (gas or charcoal) to medium-high heat (about 400°F / 200°C). Brush the hot grates clean. Then, using tongs and a wad of paper towels soaked in high-heat oil (like canola or avocado), carefully oil the clean grates immediately before adding the fish. Place the grouper fillets presentation side down (if skinless) or skin-side down (if skin on) directly onto the oiled grate.
  3. Grill the fish undisturbed for 4 to 5 minutes. Do not attempt to move the fish during this initial sear, as the fillet will naturally release when ready. When the bottom side has developed nice grill marks and the fish releases easily, flip the fillets gently. Continue grilling for another 3 to 5 minutes. Brush the fillets generously with the lemon-herb butter baste during the final minutes of cooking. The fish is done when the internal temperature reaches 145°F (63°C) and the flesh flakes easily with a fork. Remove immediately from the grill and let rest for 1 minute before serving.