Grilled ''Cajun-Style'' Grouper with Tabasco-Corn Tartar Sauce
Fish coated with a spice rub gets a nice crust, and the spicy tartar sauce, with corn and pickle relish, goes perfectly.
Serves: Serves 4
- 3 tablespoons paprika
- 2 tablespoons ground coriander
- 2 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon ground black pepper
- 1 tablespoon cayenne pepper
- 4 grouper steaks or fillets, 8-10oz (225-280g) each
- 3 tablespoons olive oil
- 1 ear corn, husked and desilked
- 2/3 cup mayonnaise
- 1/4 cup store bought sweet pickle relish
- 3 tablespoons roughly chopped fresh parsley
- 2-3 tablespoons Tabasco (or other hot sauce of your choice), or use as much or little as you prefer
- 2 tablespoons prepared brown mustard
- 1 tablespoon celery seeds
- Kosher salt and freshly cracked black pepper to taste
- For the sauce: On the stove top, bring a large pan of salted water to a boil and blanch the ear of corn for 2 minutes. Drain and cut the kernels off the cob (it should yield about 1/4 cup).
- Combine the corn kernels with the rest of the sauce ingredients in a small bowl and mix well. Transfer to a serving bowl, cover, and refrigerate until serving time.
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
- Combine the paprika, coriander, kosher salt, dry mustard, black pepper, and cayenne pepper in a small bowl and mix well. Rub the grouper with olive oil and coat it generously on all sides with the spice mixture, pressing gently to be sure it adheres. Put the fish on the grill directly over the coals and cook until it is just opaque throughout (6-8 minutes per side). To check for doneness, poke the fish with your finger to test its firmness (see The "hand method"); if you're unsure, make a cut in one of the steaks or fillets to be sure it is opaque all the way through.
- Transfer the fish to a platter and serve, passing the tartar sauce on the side.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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