Grilled Grouper

I finally cooked fish. Finally.


Remember way back in January when I said I wanted to try it? Well, I've been putting it off and putting it off but no more. Last night, Colin and I grilled a giant red grouper filet and now I'm addicted. It was so easy and didn't taste even a little bit fishy. We ate it with grilled asparagus and big bowls of salad. I feel healthy just writing about it.

Grilled Grouper and Asparagus
I really don't need to write out a recipe for this, it's that simple, but I'm so excited about it that I will anyway. Serves 2 

3/4 lb. fresh red grouper filet

2 tsp olive oil

Paul Prudhomme Seafood Magic to coat

1 Bunch Asparagus

1/4 cup balsamic vinegar

2 tablespoons olive oil

garlic powder

salt and pepper

Break the woody ends off and place in a glass or tupperware container. Add the vinegar, oil, garlic poweder, salt and pepper. Cover, shake to coat, and let marinate 1 hour or up to 1 day.

Prepare a charcoal grill, add a metal fish/vegetable grate, and while it's heating up; brush fish with the olive oil and season generously with Seafood Magic. When the grill is ready, spread the asparagus on the grate and close the cover. After about 3-5 minutes flip the asparagus and add the fish. In another 3-5 minutes flip the fish and roll the asparagus off the direct heat. Cook fish until it's cooked through and the asparagus until they are crunchy with blackened bits but not mushy. Serve immediately with big green salads.