Char Grilled Grouper on a Brioche Bun


  1. Toast brioche buns then reserve.
  2. Rub fish filets with olive oil then season each side with jerk seasoning.
  3. In a blender add garlic, lemon juice, egg yolk, salt, and pepper. Puree.
  4. With blender running slowly add olive oil to emulsify then transfer aioli to a bowl and fold in pickled red onion and chives.
  5. Cook seasoned grouper on medium high heat area of grill until from to the touch with an internal temperature of 145°.
  6. Portion some of the red onion aioli on the bottom of each bun then top with grouper and take a bite.


  • 4 ea Empire's Treasure® Grouper, Fillet(s), 6-8 oz
  • 1 1/2 tbsp Roma® extra virgin olive oil
  • 2 tbsp Magellan® Jamaican jerk seasoning
  • 4 ea Heritage Ovens® Bun(s), Brioche
  • 1 ea Nature's Best Dairy® egg yolk
  • 1 ea Peak Fresh Produce® Garlic, Clove(s)
  • 2 tsp Peak Fresh Produce® Lemon(s), juice only
  • 1/2 cup Roma® extra virgin olive oil
  • 1/8 tsp salt, sea
  • 1/8 tsp Roma® Black Pepper, Ground
  • 1/4 cup Delancey Street® pickled red onion
  • 2 tbsp Peak Fresh Produce® Chives, Fresh, chopped