Jul 14 2026
Restaurants›Stock Market Dueling Kitchens›Grilled Black Grouper Recipe

Grilled Black Grouper Recipe

Inspired by Stock Market Dueling Kitchens
Time1h
Serves4

Goat Cheese Polenta | Grilled Corn | Succotash Greek Chive Butter

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Ingredients

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Grilled Black Grouper

Goat Cheese Polenta

Grilled Corn

Succotash Greek Chive Butter

Method

Grilled Black Grouper

  1. 1

    Preheat Grill

    Preheat your grill to medium-high heat.

  2. 2

    Make Marinade

    In a bowl, mix olive oil, lemon juice, garlic powder, salt, and black pepper to create a marinade.

  3. 3

    Marinate Fish

    Coat the black grouper fillets in the marinade and let them sit for 15 minutes.

  4. 4

    Grill Fish

    Place the marinated grouper on the grill and cook for about 4-5 minutes on each side or until the fish flakes easily with a fork.

Goat Cheese Polenta

  1. 5

    Boil Water

    In a medium saucepan, bring 4 cups of water to a boil.

  2. 6

    Add Polenta

    Slowly whisk in the polenta, stirring constantly to prevent lumps.

  3. 7

    Cook Polenta

    Reduce heat to low and cook for about 20-25 minutes, stirring frequently until thickened.

  4. 8

    Finish Polenta

    Stir in goat cheese, butter, and salt until creamy and well combined.

Grilled Corn

  1. 9

    Prepare Corn

    While the grouper is grilling, husk the corn and remove all silk strands.

  2. 10

    Butter and Salt Corn

    Brush the corn with butter and sprinkle salt over it.

  3. 11

    Grill Corn

    Place the corn on the grill for about 10-12 minutes, turning occasionally until charred and cooked through.

Succotash Greek Chive Butter

  1. 12

    Melt Butter

    In a small saucepan, melt the stick of butter over medium heat.

  2. 13

    Add Chives and Zest

    Add the chopped chives and lemon zest to the melted butter, stirring to combine.

  3. 14

    Sauté Succotash

    In a separate pan, sauté the succotash mix until heated through and tender, about 5-7 minutes.

  4. 15

    Combine and Serve

    Pour the chive butter over the sautéed succotash and season with salt. Stir to combine and serve.

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