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Grilled Fresh Gulf Grouper With Shrimp Topping

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Grilled Fresh Gulf Grouper with Shrimp Topping
2008-07-25 Main Dish
3 52

Grouper fillets are sprinkled with Creole seasoning, lemon, capers, red onion and dill, then topped with butter and shrimp. They are sealed in foil, grilled indirectly, and served with toasted, buttered bread crumbs.

  • Servings: 2 Large servings


2 slices Fresh Italian or Sourdough Bread, for crumbs
1 Tbsp Melted Butter
2-8 oz Boneless Grouper Fillets
1-Tbsp Creole Seasoning
3 Tbsp Butter, sliced into pats
1 Tbsp Fresh Lemon Zest
1 Fresh Lemon Squeezed & Juice Reserved
¼ tsp Capers
1 Small Red Onion, sliced very thin
2 Sprigs of Fresh Dill
6 Large Raw Shrimp, peeled and deveined
Salt & Pepper, to taste
Sprigs of Fresh Dill, optional


Grind or blend the Italian or sourdough bread until very fine. Mix with 1 tablespoons of melted butter. Spread on a cookie sheet. Toast in 350 degree oven until golden brown, stirring once or twice. Set aside.

Place 2 large squares of aluminum foil on the counter. Rinse and pat dry the grouper and the shrimp. Season fish and shrimp with creole seasoning. Place the seasoned fish on the foil. Sprinkle with capers, lemon zest, lemon juice, red onion slices and fresh dill. Dot with butter and place 3 shrimp atop each fillet. Fold the foil with the edges up so the fish is in a tight pocket or envelope. Place on a preheated grill, over indirect heat. Cover grill.

Cook approximatly 12-14 minutes or until shrimp is pink and fish flakes easily. Remove fish from foil. Place on serving plate, garnish with toasted breadcrumbs and additional fresh dill, if desired.

Helpful Tips:

Fresh grouper is best, but frozen will do. Crab meat may be substituted for the shrimp. Serve with grilled fruit kabobs, creamy coleslaw, and steamed rice.