Grilled Grouper with Dilled Cucumber Sauce

The General went to the Seafood Co-op yesterday and sprung for some $12.99 lb grouper. (The missus had invited our friend Alice for dinner.) What makes cooking fun is when you surpass your normal abilities and go beyond.

I have always used the indirect method for cooking fish by placing a sheet of aluminum foil over the grill grate and putting either butter or Pam on the surface of the aluminum foil to keep the fish from sticking.

Last night the grouper went over direct heat using the fish basket. Again, make sure your trusty can of Pam is around so you can spray the basket before placing the fish on it…no sticking for The General! I placed the fish basket over direct coals and turned it every 2-3 minutes. When I wasn’t turning it, I kept the grill top on. Almost all cookbooks tell you to cook the fish until it begins to flake. I also check the internal temperature which should be between 130*-135*.


Here is a really simple recipe that will bring you great results! The little women loved it!

I adapted a recipe from our friend Karen Adler’s book called “
Hooked on Fish on the Grill.”

First step: Coat fillets generously with olive oil. Then add a moderate coat of Chef Paul Prudomme’s Seafood Magic to both sides of the fillets.

Cook the fillets using the basket technique described above.

Dilled Cucumber Sauce:

1 cup peeled, seeded and diced cucumber

1/4 cup sliced green onions

1/4 cup olive oil

1 T lemon juice

2 sprigs fresh dill or 1 t dried

1/2 t salt

Freshly ground pepper to taste.

Combine all above ingredients in a food processor. Refrigerate until fish is grilled and serve on the side.

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