Char-Grilled Florida Apalachicola Grouper

Introduction

Enjoy the bold flavors of Florida’s Gulf Coast with this Char-Grilled Apalachicola Grouper recipe. Thick-cut grouper steaks seared to perfection on the Arteflame grill create a smoky, charred crust while keeping the inside juicy and tender. Using the reverse searing method, we lock in moisture with a high-temperature sear on the center grill grate, then gently bring the fish to perfection on the surrounding flat cooktop. With butter adding a rich flavor, this dish is a celebration of simple, high-quality ingredients cooked to perfection.

Ingredients

• 2 thick-cut Apalachicola grouper steaks (about 1.5 inches thick)
• 2 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)
• 1 tbsp vegetable oil (for lighting the grill)
• 3 paper napkins (for starting the fire)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins.
2. Place the napkins inside the grill and stack firewood over the top.
3. Light the paper and allow the fire to build.
4. In about 20 minutes, the grill will be ready for cooking.

Step 2: Prepare the grouper steaks

1. Pat the grouper steaks dry with a paper towel.
2. Brush both sides with melted butter.
3. Season generously with salt, pepper, smoked paprika, and garlic powder.
4. Let the seasoned steaks rest for 5 minutes.

Step 3: Sear the grouper on the center grill grate

1. Place the grouper steaks on the center grill grate, which is over 1,000F.
2. Sear for about 90 seconds per side, creating a crisp, flavorful crust.

Step 4: Move to the flat cooktop

1. Carefully move the seared grouper onto the flat cooktop to continue cooking.
2. Cook for another 5-7 minutes, depending on thickness, until the internal temperature reaches 130F.
3. Remove the fish when it reaches 115F, as it will continue cooking after removal.

Step 5: Finish and serve

1. Squeeze fresh lemon juice over the grilled grouper.
2. Garnish with chopped fresh parsley.
3. Serve immediately and enjoy!

Tips

• Use fresh, high-quality grouper for the best flavor.
• Monitor fish temperature closely to avoid overcooking.
• Let the fish rest for a few minutes before serving to retain juices.

Variations

• Cajun Blackened Grouper: Use a Cajun spice blend and add cayenne pepper for an extra kick.
• Lemon Herb Grouper: Marinate in lemon juice, thyme, and rosemary before grilling.
• Tropical Grilled Grouper: Top with fresh mango salsa for a fruity contrast.
• Garlic Butter Grouper: Finish with a drizzle of garlic-infused butter.
• Asian-Inspired Grouper: Season with soy sauce, ginger, and sesame oil for an umami twist.

Best Pairings

• Grilled asparagus with garlic butter
• Charred corn on the cob
• Fresh Florida citrus salad
• Buttery mashed sweet potatoes
• A crisp Sauvignon Blanc or a light citrus beer

Conclusion

With a smoky charred crust and a juicy interior, this Char-Grilled Florida Apalachicola Grouper is a seafood lover’s dream. Using the Arteflame grill ensures a perfect sear while keeping the fish tender and flavorful. Enjoy it with delicious sides for a complete Florida-inspired meal.