Teriyaki Grilled Grouper & Pineapple
2 fresh grouper filets
Herb seasoning such as Chef Paul’s Seafood Magic
Pam non-stick cooking spray
Juice of one lemon
1 cup teriyaki sauce
4 slices of fresh (not canned) pineapple
Heat grill. Season two fresh grouper filets with herb seasoning blend like Chef Paul’s Seafood Magic.
Put several dots of butter on top of each filet.
Spray a grill pan designed for cooking fish with Pam nonstick cooking spray. Place the pan on the grill and put the fish on the grill pan.
Squeeze the juice of one lemon over the fish filets. Place the pineapple slices on the grill pan.
Turn the fish when it gets slightly seared, about 3 to 5 minutes.
Brush top of the fish with teriyaki sauce (OK to use your favorite bottled teriyaki sauce or marinade) and cook for another 3 to 5 minutes until fish is done (using a fork, test fish for doneness.
If it flakes easily and is no longer translucent it is done.) Don’t overcook.
When pineapple begins to caramelize and show grill marks, turn and cook until done. Serve fish with grilled pineapple.