COOK IT.
Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 400° F. If using a gas or charcoal grill, set it up for medium-high heat. Place a cast iron skillet on the grill and allow to preheat.
Heat 2 tablespoons vegetable oil in the skillet. Add the thyme sprigs, celery, bell peppers, and onion. Sauté for 3 minutes, stirring occasionally until softened.
Add the remaining 1 tablespoon vegetable oil, garlic and grated ginger and sauté with the vegetables for 1 minute.
Stir in the curry powder, paprika, cayenne, vegetable stock, and tomatoes. Bring to a hard simmer, then close the lid and allow to simmer for 5 minutes.
Brush the fish with oil, then season with Citrus Parmesan Rub. Sear the fish 2 to 3 minutes per side, depending on the thickness of the fillets. Transfer the fish to the sauce and simmer in the sauce for 3 to 5 minutes. Garnish with fresh cilantro and parsley, then remove from the grill.
Serve fish warm with Cajun vegetable curry over rice, fresh lemon and lime