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Grouper with tarragon & lemon juice, wrapped in kale leaves

Now this one I did not try, but everyone did say it was rather good. So there is a positive indeed.
Now this one I did not try, but everyone did say it was rather good. So there is a positive indeed.Where the idea came from I have no idea, but it cooked to perfection, so so so moist and the other flavours had steam in. Really happy with this one, really happy.

Only one fish fillet as the other one I bought was off – so again a taster plate for all concerned. You’ll need;

  • 1 grouper fish fillet;
  • 1 packet of kale leaves – with the stalks trimmed off just to leave the leaves;
  • 1 packet fresh tarragon – did you know this is part of the sunflower family;
  • 2 lemons;
  • 1 tablespoon of finely chopped garlic,
  • A good knob of butter; and
  • A good pinch of salt.

Take a big piece of silver foil and then begin to lay the kale leaves in the middle. You want to lay them vertically, and overlap them. 4-5 is fine – then lay the fish fillet in the middle of the kale leaves. Skin side down.

Spoon on the garlic and spread it over the fillet, same with the butter, squeeze the lemons, sprinkle the salt, and lay the tarragon leaves over the fish. Then take another 4-5 kale leaves and lay them over the top of the fish fillet. Yes you are indeed creating a kale steamer, that will protect the fish, steam it, keep in the juices and flavours and also impregnate the fish with some of the kale flavouring too. Nice right!

Then simply fold over the silver foil to make a sealed envelope and get it on the heat. This took about 15 minutes all up on rather hot coals of a BBQ – started skin side, did flesh side and then flipped back. All done.

I served it as you can see out of the kale leaves and foil, but if you wanted leave it in there as a wee talking point. It did look kind of cool in there.

Grouper with tarragon & lemon juice, wrapped in kale leaves – Enjoy!!!

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