Grill-Poached Grouper | Chef Eric Recipe

Описание: Learn how-to perfect your grilled fish method with Chef Eric and his Grill-Poached Grouper recipe!

"I have grilled fish with top chefs all around the world and this is by far my favorite method. Introducing the grill-poach! Please Enjoy!" - Chef Eric Gephart

Grill-Poached Grouper

Ingredients:
2 6-8 oz. Grouper Fillets (or any similar white fish)
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Fresh Cracked Black Pepper

Poaching Liquid Ingredients (amounts will vary depending on size of cooking pan. Liquid should come 1/4 the way up the fish):
1/4 Cup White Wine
1/2 Cup Water
1/2 Fresh Lemon, squeezed

Method:
1. Stabilize your grill at 500F. Place your searing surface on the grill and allow it to come to temperature. Today I have chosen a standard grill grate, but I also love using the Kamado Joe Soap Stone for searing and cooking fish.
2. Bank the coals under the searing surface to create one direct heat side and a side of the grill that is less intense.
3. Slightly oil and season the presentation side of the fish and then oil your cooking surface. Drag the seasoned fillet over the cooking surface on the hottest side of the grill. If it sticks to the surface, it is not ready for searing. If the fillet glides over the surface without sticking, place it presentation side down and season the other side of the fish. Cook for roughly one and a half minutes.
4. While the fish is searing, Combine the water, wine and lemon juice in a shallow grill safe pan and place the pan on the semi-indirect side of the grill.
5. Once you like the golden caramelization of the seared side, gently flip the fillet into the poaching liquid with the sear side up. (The liquid should come 1/4 of the way up the sides of the fish. Ensure the fillet is not submerged.) Close the dome and allow the fish to cook gently for roughly 10 minutes or until it comes to an internal temp of 145F.
6. Using a slotted spatula, remove the fish from the pan and transfer it to the presentation plate.

Extra Points!

Reduction Sauce
1/2 Cup White Wine
3 Tablespoons Heavy Cream
1 Tablespoon Unsalted Butter, room temperature

7. Examine the liquid left in the pan. If is mostly reduced and evaporated, add a touch more white wine. If the liquid is almost gone, stir the liquid mixture to ensure you get the fond off the bottom of the pan and add the heavy cream. Move the pan to the direct heat side and let the sauce reduce and slightly thicken. Take the pan off the heat and mix in the butter using a whisk. Pour the sauce over the fish and enjoy!

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