First day off in a bit... hung out in the backyard and didn't do much... Read a hundred pages of a book, drank wine, cheese, grilled fish... I had this pretty grouper from yesterday. I cut off a nice piece.. .Smashed up some garlic and salt in the mortar.. added a little lemon juice.
Cooked on the plancha.. Threw in some hickory a few moments prior to throwing in the fish.. real light smoke.. It was all effortless, easy turn, no sticking.. I squeezed a half of a lemon and a half of a lime over the fish.
Salsa was 2 sliced fennel, mango juice from the 1 mango as well as the mango slices, half a lime, half a jalapeno, black pepper, salt and some cilantro. Oh and olive oil.
As cliched as this was, it was fantastic.. the fish was cooked perfectly, the plancha is a 10 inch, so that fish wasn't tiny. I am going to guess 5 to 6 minutes a side. I would... We spoke about how we would improve it.. We thought maybe to blacken the fish, though the jalapeno was hot. So maybe remove the jalapeno and blacken... Or we said keep the salad and serve sitting in a coconut shrimp broth it may have been braised in. Sub out the jalapeno for a more fruity pepper, habanero. But yes, the fish quality was excellent and it was done really well on the bbq. I would do something along these lines again.
Later cheese:
