Grilled Grouper with Cool Veggie Salsa




Salsa Ingredients:

  • 1 Cup Diced Fresh Tomato, Seeded and Peeled
  • ½ Cup Diced Cucumber, Seeded and Peeled
  • ½ Cup Red Bell Pepper, Seeded and Peeled
  • ½ Cup Diced Sweet Onion
  • 1 Tablespoon Minced Fresh Cilantro
  • 1 Tablespoon Minced Fresh Parsley Leaves
  • 1 Garlic Clove, Pressed
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Fine Black Pepper
  • ¼ Cup Tomato Juice
  • 2 Tablespoons Fresh Lime Juice
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Extra-Virgin Olive Oil

Other Ingredients:

  • 8 (6-8 Ounce Each) Grouper Filets
  • ¼ Cup Butter, Melted
  • 1 Tablespoon Seasoned Salt
  • 1 Tablespoon Fine Black Pepper
  • Bourbon Barrel Wood Chips For Smoking As Needed


In a large nonreactive bowl, combine all the veggies of the salsa (first 7 ingredients), mixing them well. In a sealable container, mix the last 6 ingredients in the salsa list, and shake the container to blend well. Pour the liquid over the veggies, cover with plastic wrap, and chill in the refrigerator for an hour.

Preheat grill for medium-hot heat. Place Mo’s Smoke Pouch full of Bourbon Barrel Wood Chips on the grill over the flame or hot coals on the cooking surface. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.

Rinse the grouper filets under cold running water and pat dry. Place the filets in a tray, coat all sides with the melted butter, and sprinkle all sides with a mixture of the seasoned salt and fine black pepper.


As soon as the pouch begins to smoke (3-4 minutes), reduce the heat to low directly under the pouch. Place the grouper filets directly over the heat, and grill until the fish flakes easily, approximately 4-5 minutes per side. As always, keep the grill lid closed as much as possible during the 4-4 minutes per side cooking time so as to trap the smoke with the grouper and to prevent oxygen from igniting the smoking wood.


Serve the filets topped with a heaping scoop of chilled salsa.


Suggested Sides:

  • Baked Red Potato Wedges with Olive Oil and Rosemary
  • Southern Cornbread