Ingredients:

  • 4 Grouper Fillets (200g each)
  • 1 tsp Kosher salt
  • 1/2 tsp Coarse black pepper
  • 60 ml Avocado oil
  • 2 cloves Garlic, microplaned
  • 1 tbsp Fresh thyme, minced
  • 1 tsp Lemon zest
  • 55g Unsalted butter, softened
  • 1 tbsp Fresh parsley, chopped
  • 1/2 tsp Smoked paprika
  • 1 tbsp Fresh lemon juice

Instructions:

  1. Dry the fish. Use paper towels to pat the 4 grouper fillets until they are completely dry to the touch.
  2. Apply the seasoning. Rub the fillets with 30 ml of avocado oil, then sprinkle evenly with the kosher salt and black pepper.
  3. Create the marinade. In a small dish, mix the remaining avocado oil with the microplaned garlic, minced thyme, and lemon zest.
  4. Coat the fish. Brush the garlic thyme mixture onto both sides of the fillets and let them sit at room temperature for 15 minutes.
  5. Preheat the grill. Aim for a medium high heat (about 200°C). Clean the grates thoroughly with a wire brush once hot.
  6. Oil the grates. Dip a folded paper towel in a bit of oil and, using tongs, wipe it across the hot grates to create a non stick surface.
  7. Sear the first side. Place the fillets on the grill. Cook for 4 to 5 minutes without moving them until they release easily from the grate.
  8. The gentle flip. Using your fish spatula, carefully turn the fillets over. Cook for another 3 to 4 minutes until the internal temperature reaches 63°C.
  9. Mix the butter. While the fish cooks, mash the softened butter with parsley, smoked paprika, and lemon juice until smooth.
  10. Rest and serve. Remove the fish from the grill and immediately top each fillet with a dollop of the compound butter. Let it rest for 3 minutes as the butter melts into a velvety glaze.