Submitted by: Isabel De Los Rios
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Servings: 12
Source: "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
4 tbsp. butter
3 clove garlic
1 tbsp. parmesan cheese
1 tbsp. seasoning, cajun, organic
4 tbsp. extra virgin olive oil
4 lbs. grouper, fresh, wild-caught
1/4 c. fresh basil
Preheat the grill to medium-high. In a small bowl combine the melted butter, minced garlic, grated Parmesan cheese, Cajun seasoning, and olive oil; 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. During the last minute of cooking time, sprinkle with the fresh basil (or any other fresh herb you'd prefer to use - tarragon, thyme, chives, etc.).
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