By Chef Eric Gephart

Grill-Poached Grouper

Serves: 2 people"
Cook Time: 0 - 30 min
Skill:
Intermediate
Method:
Grilled
|
Other
Food:
Seafood

Ingredients

  • Main

Instructions

  1. 01

    Stabilize your grill at 500F. Place your searing surface on the grill and allow it to come to temperature. Today I have chosen a standard grill grate, but I also love using the Kamado Joe Soap Stone for searing and cooking fish.

  2. 02

    Bank the coals under the searing surface to create one direct heat side and a side of the grill that is less intense.

  3. 03

    Slightly oil and season the presentation side of the fish then oil your cooking surface. Drag the seasoned fillet over the cooking surface on the hottest side of the grill, if it sticks the surface is not ready for searing. If the fillet glides over the surface without sticking, place it presentation side down and season the other side of the fish (Cook for roughly 1 ½ minutes)

  4.  

    Ingredients

    • 2 Each, 6-8oz fillets Grouper or similar white fish: snapper or Maji (3/4 inch thick)
  5. 04

    While the fish is searing, Combine the water, wine and lemon juice in a shallow grill safe pan and place the pan on the semi-indirect side of the grill.

  6.  

    Ingredients

    • ¼ Cup White Wine
    • ½ Each Fresh Lemon, Juiced
  7. 05

    Once you like the golden caramelization of the seared side, gently flip the fillet into the poaching liquid with the sear side up. (The liquid should come ½ up the the sides of the fish. Ensure the fillet is not submerged.) Close the dome and allow the fish to cook gently for roughly 10 minutes or until it comes to an internal temp of 145F.

  8. 06

    Using a slotted spatula, remove the fish from the pan and transfer it to the presentation plate.

  9. 07

    7. Examine the liquid left in the pan. If is mostly reduced and evaporated, add a touch more white wine if the liquid is almost gone, stir the liquid mixture to ensure you get the fond off the bottom of the pan and add the heavy cream. Move the pan to the soap stone and allow to reduce and slightly thicken. Take the pan off the heat and mount in the butter using a whisk. Pour the sauce over the fish and enjoy!

  10. 08

    Extra Points For Reduction Sauce!

  11.  

    Ingredients

    • ¼ Cup White Wine
    • 3 Tablespoons Heavy Cream
    • 1 Tablespoon Unsalted Butter, room temperature