Prosciutto wrapped grilled baby grouper - with QView

Discussion in 'Grilling Fish' started by edward36, Jun 28, 2014.

  1. edward36

    edward36 Meat Mopper

    Hi guys,

    Here's one of the simplest ways to grill a fish I know, producing an extremely succulent fish with great smoky aroma and flavour. Initially, I tried it on a river trout, but this time - it's a baby grouper, one of the most noble fish of the Mediterranean. 

    For 4 portions:
    • 4 baby groupers
    • 8 garlic cloves
    • 24 slices of prosciutto (preferably - prosciutto di Parma, but any will do)
    • Coarse or sea salt
    • Ground black pepper
    • 3-4 tbsp olive oil
    You will also need a butcher string.

    Have your fishmonger only clean the fish for you, and ask to leave the head on.

    Wash the fish and pat dry with paper towel. Season the cavity with salt and black pepper, and put 2 peeled garlic cloves in each fish.

    On the cutting board put 3-4 butcher string pieces. On top place 3 prosciutto slices, slightly overlapping each other. Place the fish on the prosciutto, then - cover with another 3 prosciutto slices, and tie the strings in a way you get the fish "wrapped" with prosciutto, just like on the photo.

    Set the grill up for direct grilling on medium heat. Preheat for about 20 minutes, lid closed. Then - clean the grates and brush with oil. 

    Place the fish on the hot grates. Grill, lid closed, for about 11-12 minutes per side, 22-24 minutes in total.

    Remove from the grill, let rest for 5 minutes, loosely covered with foil, then serve and enjoy!


    Last edited: Jun 28, 2014
  2. java

    java Smoking Fanatic

    Looks awsome!
  3. edward36

    edward36 Meat Mopper


  4. java

    java Smoking Fanatic

    I am going to try this out.There isnt baby grouper around here, but trout are plentiful.

  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty! We do a similar recipe using halibut.
  6. edward36

    edward36 Meat Mopper

    Trout works great! 

    You'll love it!

  7. edward36

    edward36 Meat Mopper

    Halibut is very nice. I have tried once a halibut roasted in grape leaves - it was at "Waterside Inn" in Bray village near London, UK, a 3 Michelin stars restaurant of chef Michelle Roux Junior. Ever  since I am planning to make one, but there are no grape leaves in my area :(... I'll get to it one day!

  8. bear55

    bear55 Master of the Pit

    Can get grouper here, gotta try this
  9. edward36

    edward36 Meat Mopper

    You'll love it.

    And if you can't lay your hands on a baby grouper, better do fillets. That fish can get pretty big ;)


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