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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.
6 servings
- 2 1/2 pounds fresh grouper fillet, cut into 36 equal pieces
- 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.
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