We have a stainless plate that sits on the gas grill grate. This keeps the
fish from sticking and falling apart when cooking.
High heat, get the plate hot, a little olive oil, onions first, then the
fish. Cooks fast, so keep an eye on it. Flip once, and when it flakes, it's
done.
Another way I like is in foil with onions, tomatoes, little butter, salt and
pepper for about 15 minutes on medium heat.
Also makes an excellent stew.
wrote in message
oups.com...
One of my employees just gave me about 8 lbs of grouper including
"grouper cheeks" (not sure what that is) that he caught yesterday. So,
it seems we have fish two nights in a row. Anybody know how to grill
it?