Sherried Grouper

Name: Sherried Grouper
Cuisine: American
Ingredients: Zest of 1 orange, minced; ½ cup dry sherry; 6 tablespoons peanut oil; 1 tablespoon Creole mustard, such as Zatarain’s; 1 tablespoon Creole mustard, such as Zatarain’s; 2 garlic cloves, minced; ¼ teaspoon table salt; ¼ teaspoon freshly ground black pepper; Four 6-ounce grouper, mahi-mahi, or other firm white fish fillets; Four 6-ounce grouper, mahi-mahi, or other firm white fish fillets; Four 6-ounce grouper, mahi-mahi, or other firm white fish fillets; Chopped fresh parsley, orange slices, and orange zest, for garnish; Chopped fresh parsley, orange slices, and orange zest, for garnish; Chopped fresh parsley, orange slices, and orange zest, for garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Here’s a more delicately inebriated fish, and one that’s quick to prepare.

Ingredients

Sherry Marinade and Sauce

Juice of 2 oranges (about ⅔ cup)
Zest of 1

Americas
United States
Fish course
Gluten-free
Pescatarian

Method

Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
Combine the marinade ingredients in a large glass measuring cup. Lay the fillets in a single layer in a shallow, nonreactive dish or place them in a plastic bag. Pour the marinade over the fillets and let them sit at room temperature for about 30 minutes.
Drain the fillets,