Butterflied and Grilled Rocky Point Speckled Grouper

Ingredients

• 1 x 900 – 1000g Speckled Blue Grouper (scaled, guts removed, butterflied, spine and rib cage removed and pin boned) you could also just use fillets or keep the fish whole.

For the Glaze:

• 1 bunch flat leaf parsley picked and washed
• 1 bunch oregano leaves picked and washed
• 20g cumin seeds roasted and coarsely crushed
• 20g coriander seeds roasted and coarsely crushed
• 20g fennel seeds roasted and coarsely crushed  
• Zest and juice of 2 lemons 
• 300ml of extra virgin olive oil 

Method

1. Finely chop parsley and oregano and add to mixing bowl.
2. Add crushed cumin, fennel and coriander seeds.
3. Add olive oil, lemon juice and zest and combine well.
4. Season with sea salt and cracked black pepper and set aside.

For the Grouper:

1. Heat the bbq so the flat plate gets HOOOOOOOOOOT.
2. Take fish out of the fridge 20 minutes before you cook it to allow the flesh to slightly warm up, this will help the fish cook more evenly.
3. Spray the skin of the fish with canola spray and gently place the fish on the HOT flat plate with the skin side down with a sheet of baking paper on the flesh side.
4.  Place a small fry pan on top of the fish to create a flat surface and help crisp up the skin, cook the fish for a couple minutes on the skin side.
5. Remove the pan and baking paper and season the flesh with sea salt. 
6. The fish is almost cooked, now you wanna spread the parsley, oregano and spice mixture on the flesh of the fish.
7. You wanna turn the fish a briefly let the flesh of the fish kiss that hotplate to seal the flesh and also to give the herbs a bit of heat.
8. Serve immediately with guindilla peppers, more of the herb and spice mix and some fresh lemon wedges.