Angler of the 1998 Big Rock’s winning blue marlin, Karl Knudsen knows his way around the Waste Knot cockpit, and the kitchen—or outside kitchen, as it were. For almost 25 years, this fish preparation has been passed around in tight circles, and after tasting it, we can see why. It’s hard to beat the Big Green Egg for grilling game and fish like grouper, swordfish and tuna. This dish pairs perfectly with a Tito’s Celery Gimlet.
Ingredients | Serves 4
- 4 1¼- to 1½-inch-thick grouper fillets
- 4 Tbsp. butter
- ¼ cup low-sodium soy sauce
- ¼ cup Worcestershire sauce
- 1 Tbsp. Italian seasoning
- 1 tsp. garlic powder
- 1 tsp. dried basil
- 1 tsp. freshly cracked black pepper
- 1 tsp. dried ginger
Melt butter*, add Worcestershire and soy sauces. Incorporate remaining ingredients.
Brush fish with marinade and grill, continuing to baste fish with sauce until opaque and cooked through.
*Note that the butter will cause a momentary flare-up at first but will prevent the fish from sticking.