Pesto grouper

[addicted-to-smoke]

I started with a recipe from the fish's bag but didn't really follow it. The basic idea was to have a pesto sauce to dip each fillet in, then pour remaining on top of the fillets. Turned out well! Super simple.

I used a 10.5" CI pan on an 18.5" kettle. I lit about 1 small chimney's worth of lump and cooked it indirectly for 30 mins but it didn't look done. These images were at the end, after I'd moved the pan over the coals for a few more minutes. Don't ask me the temps for any of this; I didn't know it.

[BBcue-Z]

Sounds and look great!!!

[MrHoss]

I generally do not eat fish but damn that looks good....I would give it a go forsure.

[austin87]

Never had grouper - what's the texture? Soft and flaky like halibut or more meaty like a swordfish? Or somewhere in between?

[WNC]

That looks incredible!

[addicted-to-smoke]

Never had grouper - what's the texture? Soft and flaky like halibut or more meaty like a swordfish? Or somewhere in between?

I'm no fish expert. This was soft and flakey, like I've had in restaurants.

[Nate]

I bet that was good especially if you had a side of greens to go with that.

[addicted-to-smoke]

Funny you should mention that. I spend most of my grilling time trying to not ruin expensive meat that I usually don't have the bandwidth (or enough arms) to additionally tackle veggies outside.

It's normal for us to have plain white rice and steamed broccoli florets (the rice cooker does both at the same time automatically) or basic veggies on the stove. I was thinking of that tonight. Two bland parts and the WHAMMO of the meat's spice. It's actually kind of an interesting mix, although not an exciting one.