Char Grilled Grouper on a Brioche Bun
Directions
- Toast brioche buns then reserve.
- Rub fish filets with olive oil then season each side with jerk seasoning.
- In a blender add garlic, lemon juice, egg yolk, salt, and pepper. Puree.
- With blender running slowly add olive oil to emulsify then transfer aioli to a bowl and fold in pickled red onion and chives.
- Cook seasoned grouper on medium high heat area of grill until from to the touch with an internal temperature of 145°.
- Portion some of the red onion aioli on the bottom of each bun then top with grouper and take a bite.
Ingredients
- 4 ea Empire's Treasure® Grouper, Fillet(s), 6-8 oz
- 1 1/2 tbsp Roma® extra virgin olive oil
- 2 tbsp Magellan® Jamaican jerk seasoning
- 4 ea Heritage Ovens® Bun(s), Brioche
- 1 ea Nature's Best Dairy® egg yolk
- 1 ea Peak Fresh Produce® Garlic, Clove(s)
- 2 tsp Peak Fresh Produce® Lemon(s), juice only
- 1/2 cup Roma® extra virgin olive oil
- 1/8 tsp salt, sea
- 1/8 tsp Roma® Black Pepper, Ground
- 1/4 cup Delancey Street® pickled red onion
- 2 tbsp Peak Fresh Produce® Chives, Fresh, chopped
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
