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Fish | |
| 2 Gulf grouper fillets, (about 2 pounds) Olive oil, for drizzling 1 tablespoon plus 1 teaspoon of your favorite seasoning Add To Cart 2 garlic cloves, crushed and peeled Pinch crushed red pepper flakes or 2 arbol chiles (optional) 2 pints cherry tomatoes (preferably a mix of varieties) Kosher salt and freshly ground black pepper, to finish 1 cup of chopped mixed herbs (any combination of parsley, chives, tarragon, oregano, dill, or basil) Lemon wedges, for serving | |
| Rinse the grouper fillets and then pat dry with paper towels. Place them in a baking dish and drizzle with enough olive oil to lightly coat. Sprinkle the fish with seasoning, and then use your hands to evenly distribute the oil and seasonings. Set the fish aside to marinate at room temperature while you prepare the grill. Prepare your grill for two-zone cooking and build a medium-high fire. Clean and oil the grill grates. When the coals are glowing red and covered with a fine gray ash, place a large cast iron skillet or a 15-inch paella pan over direct heat and allow it to heat for 10 minutes. When you’re ready to cook, pour a generous glug of olive oil into the pan and swirl to coat. Add the garlic cloves and dried chile, if using, and cook until the garlic is lightly golden, about 2 minutes. Place the grouper fillets in the pan in an even layer, and top them with another drizzle of olive oil. Close the grill, vent the grill for smoking, and cook for 4 minutes. Rotate the pan 180 degrees, add the tomatoes and toss them with the garlic oil, then close the grill and cook for another 4 minutes. Open the grill, toss the tomatoes and rotate the pan as needed for even heat, and continue cooking until the tomatoes have blistered and become jammy and the grouper flakes easily with a fork. Move the pan to indirect heat, season with additional salt and pepper, as desired, and top with the fresh herbs. Serve warm with lemon wedges. | |
Unrated | |
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