Grilled Creole Grouper with Arugula & Orange Salad

By á-178825

Emeril's recipe

Ingredients

• 4 T melted butter
• 3 cloves garlic, minced
• 1 T finely grated Parmesan
• 1 T Emeril's Essence spice blend (separate recipe)
• 4 T EVOO
• 3 1/2 - 4 lb grouper fillets, with or without skin
• 1/4 c finely chopped fresh herbs (tarragon, oregano, thyme, basil, chives, flat leaf parsley)
• Arugula & Orange Salad
• 2 c arugula, cleaned
• 2 c baby, spinach
• 1/2 red onion, sliced thinly
• 1 orange, supremed
• 2 T Dijon mustard
• 1/4 c orange juice
• 1 T white wine vinegar
• 1/2 EVOO
• Salt & freshly ground pepper

Preparation

Step 1

Preheat grill to med high.

In small bowl, combine butter, garlic, Parmesan, Essence blend & oil. Whisk to combine.

Lay fillets on grill skin side down & brush generously with melted butter mixture. Close grill cover & cook for 3 min. Open & brush again with melted butter mixture. Repeat this process until flesh is firm & opaque for total cooking time of 12-15 min. for this size fish. The last min. of cooking time, sprinkle with fresh herbs. Remove from grill & serve immediately with salad.

Salad
In Lg salad bowl combine arugula, spinach, red onion & orange segments.

In sm bowl whisk together mustard, orange juice & vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified & season with salt & pepper.