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Prosciutto wrapped grilled baby grouper - with QView

post #1 of 9
Thread Starter 

Hi guys,

 

Here's one of the simplest ways to grill a fish I know, producing an extremely succulent fish with great smoky aroma and flavour. Initially, I tried it on a river trout, but this time - it's a baby grouper, one of the most noble fish of the Mediterranean. 

 

 

For 4 portions:

 

  • 4 baby groupers
  • 8 garlic cloves
  • 24 slices of prosciutto (preferably - prosciutto di Parma, but any will do)
  • Coarse or sea salt
  • Ground black pepper
  • 3-4 tbsp olive oil

 

You will also need a butcher string.

 

Have your fishmonger only clean the fish for you, and ask to leave the head on.

 

Wash the fish and pat dry with paper towel. Season the cavity with salt and black pepper, and put 2 peeled garlic cloves in each fish.

 

On the cutting board put 3-4 butcher string pieces. On top place 3 prosciutto slices, slightly overlapping each other. Place the fish on the prosciutto, then - cover with another 3 prosciutto slices, and tie the strings in a way you get the fish "wrapped" with prosciutto, just like on the photo.

 

 

Set the grill up for direct grilling on medium heat. Preheat for about 20 minutes, lid closed. Then - clean the grates and brush with oil. 

 

 

Place the fish on the hot grates. Grill, lid closed, for about 11-12 minutes per side, 22-24 minutes in total.

 

 

Remove from the grill, let rest for 5 minutes, loosely covered with foil, then serve and enjoy!

 

 

 

Cheers,

Ed

post #2 of 9

Looks awsome!

post #3 of 9
Thread Starter 

Thanks!!!

 

Ed

post #4 of 9

I am going to try this out.There isnt baby grouper around here, but trout are plentiful.

Ed

post #5 of 9
Looks tasty! We do a similar recipe using halibut.
post #6 of 9
Thread Starter 
Quote:
Originally Posted by java View Post
 

I am going to try this out.There isnt baby grouper around here, but trout are plentiful.

Ed

 

Trout works great! 

 

You'll love it!

 

 

Ed

post #7 of 9
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks tasty! We do a similar recipe using halibut.

 

Halibut is very nice. I have tried once a halibut roasted in grape leaves - it was at "Waterside Inn" in Bray village near London, UK, a 3 Michelin stars restaurant of chef Michelle Roux Junior. Ever  since I am planning to make one, but there are no grape leaves in my area :(... I'll get to it one day!

 

 

Ed

post #8 of 9

Can get grouper here, gotta try this

post #9 of 9
Thread Starter 
Quote:
Originally Posted by Bear55 View Post

Can get grouper here, gotta try this
You'll love it.

And if you can't lay your hands on a baby grouper, better do fillets. That fish can get pretty big ;)

Ed
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