Scroggins is an accomplished fisherman, but he’s also known as a great cook.
“Grilling grouper filets and topping them with crab is one of my absolute favorite seafood dishes to make,” says Scroggins. “It will impress your dinner guests and it’s so easy to do.”
This recipe is courtesy of Pro Angler and Team Toyota athlete Terry Scroggins
Light your grill, and set a pizza stone on your grate.
Then set another grate on top of the pizza stone.
I use the pizza stone on my charcoal grill as a heat shield, but you can use any heat shield your grill is equipped with. This allows the filets to cook without direct contact to flames.
I then spray the grate with cooking spray (to keep the filets from sticking to the grill), and let it heat to 325 degrees.
Set your grouper on the grill and sprinkle your seasoning of choice. I use Seafood Magic by Chef Paul Prudhomme.
Let each side of your grouper cook for nine to 10 minutes
Flip your grouper over, and sprinkle with your seasoning.
Set your crab stuffing on top of the grouper and let cook for another 10-12 minutes.
The crab stuffing will spread across the meat and get a good “browned” look to it.
When done, remove your crab-topped Grouper from the grill.
Serve crab-topped grouper on a bed of rice and garnish the plate with a few fresh jalapeños.