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When I make my yearly visit to South Carolina, I can't seem to get
enough grouper or local oysters. I coaxed this recipe from a seasoned
home chef while sitting in an inland tavern after a successful day
of black bass fishing. I've adjusted this recipe a few times to suit
my own taste.
1 medium Vidalia onion, quartered and broken into pieces (you
may substitute another variety of sweet onion)
1 teaspoon Old Bay Seasoning
1/2 teaspoon cayenne pepper
pinch salt
12 wooden skewers soaked in water for 30 minutes
Skewer onion and slide to end of skewer. Skewer piece of grouper,
stopping at onion. Repeat procedure so that there is 3 pieces each
of onion and grouper on each skewer. Season skewers with remaining
ingredients. Grill each of 4 sides of skewers over a medium temperature
bed of coals for 2 minutes per side until charred, but not overcooked.
Remove onion and grouper from skewers and arrange on each plate. Top
with warm sauce.
Bourbon Pecan Sauce
1/4 cup unsalted butter
2/3 cup pecan pieces
juice of 1 lemon
1 tablespoon bourbon whiskey
2 teaspoons fresh parsley, minced
*** salt and freshly ground pepper
Melt butter a small skillet over medium heat. Add pecan pieces and
sauté until lightly browned. Add lemon juice and bourbon. Cook
2 to 3 minutes. Remove from heat, stir in parsley and season with
salt and pepper.
