Gordon's Garlic Grouper

[ggunn]

1 pound grouper filets
1 stick butter
2 tablespoons of chopped garlic
juice of 1 lemon
1 tablespoon grated achiote
dash of Tony Chachere's seasoning

Crack a beer. In a small saucepan, melt the butter, and throw in the garlic. Simmer until the garlic begins to turn brown. Add the achiote, and stir until dispersed. Remove from heat, stir in the lemon juice and Tony's, and let the mixture cool until you can leave your finger in it.

Add the grouper filets, and stir it up until the fish is thoroughly coated. Let stand for about an hour. While that is going on...

Crack another beer. Start a fire in the pit; you'll want a really hot fire close to the grill, and ideally one of those perforated metal sheets or a piece of stainless steel screen to cook the fish on.

When the fire is right, close all the air vents but leave the lid open. Dish the fish onto the cooking surface and close the lid FAST; the butter will hit the fire and much flame and smoke will result. Turn the fish a couple of times over the 5-7 minutes cooking time, during which your partner should open a nice chilled Chardonnay or Sauvignon Blanc.

Eat immediately while still hot from the grill. Enjoy, and imagine that you're at Casa Denis.

 

[subdude]

Not familiar with "achiote". Is there another name for it?

In other words, what the hell is it?

Thanks,

subdude

 

[diver_paula]

Not familiar with "achiote". Is there another name for it?

In other words, what the hell is it?

Thanks,

subdude

I was guessing artichoke mis-typed. But then I googled and came up with several references to a Mayan/Mexican fruit.

http://www.davidscooking.com/ingredients/achiote/achiote.html

http://www.lasculturas.com/lib/rcp/rcpAchiote.php

Never thought I'd learn something like that on SCUBABOARD!.

Paula

 

[subdude]

Thanks Paula, google rocks!! I wish I had thought to use it.

subdude

 

[Bob3]

One of the functions of the achiote is to help impart the lovely golden brown color without overcooking the fish.
If you don't have the stuff locally, you can substitute paprika or click on the bottom link in my signature.

 

[ggunn]

Another name for achiote is anatto seed paste. They sell it in the stores on Cozumel in little bricks that you grate into food. It's not just coloring, it adds a subtle flavoring as well.

 

[Natasha]

I have orange roughy for dinner tonight. I wonder if this recipe would work as well with that?
I was going to put it on the grill with some fresh pineapple chunks and juice, since that's what I have in the house.
I also have fresh garlic and leeks..any ideas?

 

[CBulla]

I guess I missed the dinner time post for this Natasha, so how did it turn out?

Was looking at the pineapple bit.. thinking the juice would make a smooth, if not sweet glaze.. maybe add some ginger to give it zing.