Ingredients
- 4 (6-ounce) grouper fillets
- 2 tablespoons melted butter
- 1/2 cup blackening seasoning
- 1 cup quick-cooking grits
- 3 cups water
- 1 cup shredded sharp cheddar cheese
- 1/4 cup heavy cream
- 2 tablespoons butter
- Salt and pepper, to taste
Instructions
Serves: 4
Method: Direct grilling
- Set the EGG for direct cooking at 400°F/204°C.
- Brush the grouper fillets with melted butter and coat with blackening seasoning on both sides.
- Place the fillets on the grid and cook for 4–6 minutes per side, or until the internal temperature reaches 145°F/63°C.
- Meanwhile, prepare the grits. Bring water to a boil, then slowly whisk in the grits. Cook for about 5 minutes, stirring frequently.
- Add shredded cheddar cheese, heavy cream, butter, salt, and pepper to the grits. Stir until smooth and creamy.
- Plate the grits and top with the blackened grouper. Serve immediately.
Cooking Tip: To intensify the smoky flavor, add a small handful of wood chips to the EGG during grilling.
