Fresh Grouper Sliders
15
Minutes Prep Time
15
Minutes Cook Time
4
Servings
These tailgating fresh grouper sliders will taste like they were special ordered from your favorite eatery. Chef Mike Smith and Charlton "C.Y." Young, Assistant Coach, Men's Basketball Florida State University shows how to make this restaurant-quality slider in the comfort of your home using natural gas. Executive Chef Mike Smith, likes cooking with natural gas because of its even heat and customized temperature control.
The Garnet and Gold Grub recipe series is brought to you by Florida State Seminoles and Peoples Gas.
INGREDIENTS
1 ½ pounds of fresh gulf grouper filets
Salt & pepper to taste (you can substitute your favorite seasoning also)
1 cup of banana pepper aioli (you can sub tartar sauce)
1 pack of King’s Hawaiian rolls
Vegetable oil (for grill)
Cheddar cheese
INSTRUCTIONS
Preheat your grill to medium high heat. Make sure the grill is clean and well oiled to prevent the grouper from sticking. Season your grouper filets w/ salt & pepper and place on hot grill. Cook these for about 3-4 minutes per side (depending on thickness). While the fish is cooking, slice your rolls in half so they will be ready for a quick toast on the grill. When finished the grouper filets should be white and flaky. Remove fish from grill and place your rolls on the grill for a quick toast (this should take about 20 seconds).
Remove rolls from grill and spread some aioli on both sides of the rolls. Place cooked fish on bottom half of roll, top with cheese, and place top bun on slider.
