Instructions: Dissolve salt in water. Stir together shallots and next 8 ingredients in a large bowl; stir in salt water. Set aside 2 cups mixture to serve with fish. Place 1 grouper fillet, skin side down, on a sheet of plastic wrap in a 15x10-inch jellyroll pan. Spoon remaining sauce over fillet; top with second fillet, flesh side down. Cover and chill 3 to 6 hours, turning occasionally.

Place grouper fillets, skin side down, on grill rack. Grill, covered with grill lid, over medium heat (350 to 400 ) 40 minutes or until fish flakes with a fork. Serve with reserved sauce.

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