Peach Bourbon Glazed Grilled Grouper with Southern Collard Green Slaw

Peach Bourbon Glazed Grilled Grouper with Southern Collard Green Slaw ingredients

• 1.5 lbs Grouper Fillets
• 1 tbsp Olive Oil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 2 medium Fresh Peaches, peeled and diced
• 1 tbsp Unsalted Butter
• 0.25 cup Bourbon
• 2 tbsp Brown Sugar, packed
• 1 tbsp Apple Cider Vinegar
• 1 tsp Worcestershire Sauce
• 0.25 tsp Red Pepper Flakes (optional)
• 6 cups Collard Greens, thinly sliced
• 0.5 medium Red Onion, very thinly sliced
• 1 medium Carrot, grated
• 0.5 cup Mayonnaise
• 2 tbsp Apple Cider Vinegar (for dressing)
• 1 tsp Dijon Mustard
• 1 tsp Honey or Maple Syrup
• 0.25 tsp Celery Seed
• 0.25 tsp Salt (for dressing)
• 0.13 tsp Black Pepper (for dressing)

How to make Peach Bourbon Glazed Grilled Grouper with Southern Collard Green Slaw

1. Prepare the Collard Green Slaw: In a large bowl, combine the 6 cups thinly sliced collard greens, 0.5 medium thinly sliced red onion, and 1 grated medium carrot. Toss gently to combine.
2. Make the slaw dressing: In a separate small bowl, whisk together 0.5 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 0.25 tsp celery seed, 0.25 tsp salt, and 0.13 tsp black pepper until smooth.
3. Pour the dressing over the collard green mixture and toss thoroughly to coat all the vegetables. Cover the bowl and refrigerate for at least 20 minutes (or up to several hours) to allow the flavors to meld and the collards to soften slightly.
4. Prepare the Peach Bourbon Glaze: In a medium saucepan, melt 1 tbsp unsalted butter over medium heat. Add the 2 diced fresh peaches and sauté for 3-4 minutes until slightly softened.
5. Carefully add 0.25 cup bourbon to the saucepan and bring to a simmer. Cook for 1-2 minutes to allow some of the alcohol to cook off. Stir in 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, and optional 0.25 tsp red pepper flakes. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat.
6. Prepare the grouper: Pat the 1.5 lbs grouper fillets thoroughly dry with paper towels. Lightly brush each fillet with 1 tbsp olive oil, then season generously with 0.5 tsp salt and 0.25 tsp black pepper.
7. Preheat your grill to medium-high heat (about 400-450°F). Clean the grill grates thoroughly with a wire brush, then lightly oil them to prevent sticking.
8. Place the seasoned grouper fillets directly on the hot, oiled grill grates. Grill for 4-6 minutes per side, brushing generously with the peach bourbon glaze during the last 3-4 minutes of cooking on both sides.
9. Continue grilling until the fish is opaque throughout, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C). The glaze should be slightly caramelized and sticky.
10. Carefully remove the grilled grouper from the grill and transfer to a serving platter. Let it rest for 2-3 minutes to allow the juices to redistribute.
11. Serve the warm Peach Bourbon Glazed Grilled Grouper immediately alongside the chilled Southern Collard Green Slaw.

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