Slow Smoked Grouper with Garlic Butter Parsley Sauce

Fish

• fresh grouper fillet
• avocado oil
• all-purpose seasoning (Seasoned Chaos or favorite blend)
• 57 g1/4 cup butter, chopped into pieces
• garlic cloves, minced (to taste)
• 11 lemon, thinly sliced

Sauce

• 57 g1/4 cup butter
• 4 cloves4 cloves garlic, chopped
• fresh parsley, chopped
• scallion, chopped
• crushed red pepper flakes
• 11 lemon, juiced
• kosher salt, to taste

Instructions

1. 1 Thaw the grouper fillet completely, then pat it very dry with paper towels and remove any pin bones. Coat both sides lightly with avocado oil and season generously with your all-purpose seasoning, pressing it in to adhere.
2. 2 Preheat your smoker to 150°C300°F. Place the seasoned fish on a baking sheet, scatter minced garlic over the top, distribute the 4 tablespoons of chopped butter evenly across the fish, and lay thin lemon slices over everything. Transfer the fish to the smoker and cook until an internal temperature of 65°C145°F is reached, about 40–45 minutes total. Let it rest off the heat.
3. 3 While the fish smokes, prepare the sauce: melt 4 tablespoons of butter in a small pan over low heat. Add the chopped scallion and slowly caramelize, then add the garlic and continue cooking on low, stirring frequently. Add a pinch of crushed red pepper flakes and the chopped parsley, and stir to combine.
4. 4 Once the parsley is incorporated and the butter begins to turn golden brown, squeeze in the juice of one whole lemon, stir well, season with kosher salt, and remove from heat.
5. 5 Plate the smoked grouper, reheat the sauce briefly if needed, and pour it generously over the fish. Serve immediately.