I am a fan of fish’as long as it’s not ‘fishy’ fish. It has to be mild-tasting or I just don’t enjoy it. Plus, I really prefer it grilled, so even better to eat it in summer. One of those mild types of fish is grouper, and because it’s a firm fish it’s excellent for grilling (it doesn’t break apart when you flip it).
For this dish, I lightly brushed the filets in a mixture of olive oil and fresh-squeezed lime juice, then finely chopped some garden herbs, including basil and mint, and rubbed it onto the flesh. These were grilled for around three minutes per side on medium-high heat. I put it all on a platter and scattered on some lime pieces, and served it with a multi-grain baguette and lovely cobs of fresh sweet corn. After all, what’s better with dinner right now than corn-on-the-cob? Nothing… Unless you count a nice, crisp glass of pinot grigio.