GRILLED GROUPER SANDWICHES
Layer hamburger buns with lettuce and fish topped with mayonnaise mixture to make these zesty grilled sandwiches for dinner - ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill. In small bowl, stir mayonnaise, onions, relish, capers, lemon juice and Worcestershire sauce with whisk until well blended. Cover; refrigerate until serving time.
- Brush fillets with 2 teaspoons of the oil; sprinkle with salt and pepper. Carefully brush remaining oil on grill rack. Place fillets on grill over medium heat. Cover grill; cook 6 to 8 minutes, turning once, until fish flakes easily with fork.
- On each bun bottom, place lettuce and fish. Spoon mayonnaise mixture evenly over fish. Cover with bun tops.
Nutrition Facts : Calories 380, Carbohydrate 32 g, Fat 1, Fiber 4 g, Protein 37 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 700 mg
PAUL'S GRILLED GROUPER
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.
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 25
Steps:
- Preheat the grill to medium-high.
- In a small bowl combine the butter, garlic, Parmesan, Essence, and olive oil and whisk to combine.
- Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes. Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish. The last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately with Arugula and Orange Salad.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a large salad bowl, combine the arugula, spinach, red onion, and orange segments.
- In a small bowl, whisk together the mustard, orange juice, and vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified and season with salt and pepper.
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