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Gulf Coast Grouper

This is the perfect recipe for fresh caught Grouper from the Gulf of Mexico. Break the fish down into filets with the skin still on.

Course Main Course
Cuisine Seafood
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2 people
Author Bobby Cresap

Ingredients

  • 2 Whole Grouper Filets
  • 3 Whole Roma Tomatoes
  • 1 Cup Sliced Mushrooms
  • 6 Pcs Asparagus

Instructions

  1. Heavily oil the skin side of the fish and season the flesh side with salt, pepper, and garlic powder.

    Heat your grill up to 400 degrees

    Lay the fish skin side down on half of your grill. Place the tomatoes and asparagus on the other side.

    Cook for about 10 minutes. Place mushrooms on a large piece of foil. Place the tomatoes and asparagus on top of the mushrooms. Place the fish skin side down, if the skin stayed intact that is fine if it came off that is fine also. Fold the foil up and over everything making a packet. Cook this another 10 minutes. Open the packet tale side and serve the fish and vegetables.