Smoked Grouper Recipe
Gulf Coast Grouper
TOTAL TIME- 30 MINUTES
INGREDIENTS
2 PIECES OF GROUPER FISH, 6OZ FILETS
1T D.A.T. SaUcE https://www.dat-sauce.com/product/d-a-t-sauce-5-oz-bottle/
2T D.a.T. KeTcHuP https://www.dat-sauce.com/product/d-a-t-ketchup/
1/4C of Mayonnaise
"The Works" Everything Seasoning https://rhodypepper.com
1C Bachan's Japanese BBQ Sauce https://bachans.com
TARTAR SAUCE
Combine mayonnaise, D.a.T. SaUcE and D.a.T. KeTcHuP and mix ingredient well. Set aside.
MARINATE FISH
Place your Grouper fish filets in a ziploc bag and add 1C of Bachan's Japanese BBQ Sauce. Seal back and place in refrigerator for 6-8 hours.
INSTRUCTIONS-
Preheat smoker to 220ºF
Smoke the fish cold (out of refrigerator for 30 minutes) for 30 minutes on the smoker.
The fish will absorb smoke fast.
Increase your temperature to 325ºF until your fish reaches 145ºF.
This should be the stage where your fish is flakey but not dried out.
Remove fish and place onto plate
Add tartar sauce and Everything Seasoning along with any garnish you desire.
Enjoy !
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Smoked Grouper
The Grouper fish range includes the Gulf of Mexico and Florida Keys in the United States, the Bahamas, most of the Caribbean, and most of the Brazilian coast. It is a wonderful meaty fish that takes on marinades extremely well.