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Grilled Grouper

Grilled Grouper

I’m never gonna lie to ya’ll, this week’s recipe is 100% Emeril Lagasse as I got it from one of his New Orleans cookbooks*. It’s a tried and true winning way to grill grouper and assure that it is moist and tender. I just love this dish with a simple salad. You could always pair with Quinoa, rice, or a mess of grilled veggies.

Wine Pairing: A light crisp white will pick up the herbs…think towards Grüner Veltliner, Sauvignon Blanc or Oregon Pinot Gris.

Photo courtesy of:


Essence (Emeril’s Creole Seasoning): Yields about 2/3 cup

  • 2 1/2 Tbsp paprika
  • 2 Tbsp salt
  • 2 Tbsp garlic powder
  • 1 Tbsp black pepper
  • 1 Tbsp onion powder
  • 1 Tbsp cayenne pepper
  • 1 Tbsp dried leaf oregano
  • 1 Tbsp dried thyme


  • 4 Tbsp melted butter
  • 3 cloves minced garlic
  • 1 Tbsp finely grated Parmesan
  • 1 Tbsp Essence
  • 4 Tbsp olive oil
  • 1 (3 1/2 – 4 lb) grouper, fillets removed with scales intact
  • 1/4 cup finely chopped fresh herbs, such as tarragon, thyme, basil, or chives

Arugula and Orange Salad:

  • 2 cups arugula, cleaned
  • 2 cups baby spinach, cleaned
  • 1/2 red onion, thinly sliced
  • 1 orange
  • 2 Tbsp Dijon mustard
  • 1/4 cup orange juice
  • 1 Tbsp white wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper



  1. Combine all the ingredients thoroughly. Store in an airtight jar or container after adding it to the grouper.


  1. Preheat the grill to medium-high.
  2. In a small bowl whisk the butter, garlic, parmesan, Essence, and olive oil.
  3. Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill and cook for 3 minutes.
  4. 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 – 15 minutes for this size fish.
  5. During the last minute of cooking, sprinkle with the fresh herbs.
  6. Remove and serve immediately with Arugula and Orange salad.

Arugula and Orange Salad:

  1. In a large bowl, combine the arugula, spinach, red onion, and orange segments.
  2. In a small bowl, combine the mustard, orange juice, and vinegar. While whisking slowly drizzle in the oil.
  3. Whisk until emulsified and season with salt and pepper.
  4. Combine and enjoy.

*Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Trisch.
Published by William and Morrow, 1993*
This recipe is courtesy of Cool Springs Wines & Spirits staffer, Richard, and his dog, Bella.

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