Grilled Grouper with Fresh Basil Salsa
| An original recipe from Ray Lampe, Dr. BBQ | |
| 4 | medium Roma tomatoes, seeded and diced |
| 1⁄3 cup |
diced red onion |
| 2 |
cloves garlic, crushed |
| 2 tablespoons | finely chopped fresh basil |
| 1 tablespoon |
red wine vinegar |
| ˝ teaspoon |
brown sugar |
| zest of ˝ lemon | |
| |
salt |
| pepper |
|
| Olive oil |
|
| 4 pieces | grouper filet, about 6 ounces each |
To make the salsa in a medium bowl combine the tomato, onion, garlic, basil, vinegar, brown sugar, and lemon zest. Mix well. Add salt and pepper to taste. Cover and set aside. Prepare the Egg to cook direct at 375°. Oil the fish grid. Brush the fish lightly with oil and season with salt and pepper. Place the fish on the fish grid and place the grid in the Egg. Cook for about 8 minutes until the fish is firm to the touch. Transfer to plates and top with the salsa. This goes very well served with risotto.
Makes 4 servings
