 I'm going to do a little, just a fast little lunch cook. My wife and kids are out of town. My wife's actually dropping them off for summer camp. So she's out of town. So it's just me for lunch today. I just so happened to have a single piece of frozen grouper filet that my neighbors gave us a couple weeks ago. So really isn't enough for two people or four people. So it works perfect for me for lunch today. And it works perfect for this Gourmia GMC682 because it doesn't need a whole lot of room. It's easy to throw, just throw it in there with a little bit of water. Right now I've got it set at 132. The water's still coming up to temperature. And I got my rack in. So I'm only going to cook it sous vide for about 45 minutes. It is frozen. So one of the things it will do it'll actually thaw it out for me. And then it will cook it up to about 132. And it'll probably take 15 minutes or so for it to thaw. And then the remainder of that time it will cook. And then as soon as that's done, I will throw it in a cast iron pan on my acorn Camado grill. And we'll give it a quick sear with some Cajun spices. So as soon as the water comes up the temp, I'll be back. Thank you. I'm going to go ahead and put run wild smokey paprika. Get a little of paprika taste. I'm going to put a little kosher salt. Not a whole lot, just enough. A little bit of garlic powder. And then I'm going to give it a little bit of a cayenne pepper. So give it a little Cajun spice to it there. Give it a little kick. Since I'm just cooking just for me, I can give it a little more than I normally would if my wife was here. All right, I'm going to do the other side. And then next I'll be out of the grill, getting the pan hot. So join in a minute. See the grill's up over 600 degrees. I put my cast iron pan in there. Melting the butter. See that? The butters are melted. So I'm going to go ahead, throw my fish in. Try to keep this fish in one piece. It's not going to be in there very long, so I'm going to go ahead and lift that grill up. I'm going to close the lid just to keep some more of that heat in there. That's pretty hot. So it's not like it's going to, it's not going to cook very long. So I'm just going to rinse my pan off a little bit. Moisture off of there. And all I'm really doing with this fish is getting it crisped up in a crust on it. It was mostly cooked already. Let me see. I don't want to burn my hand. So now that pan's getting hot now. Flip this real quick. It is hot. All right. Crisped up on both sides. This is down. All right. Now it should only take another minute or so. So I will see you guys when I get it off the grill, guys. You can see that. Turned out perfect. I'm sure some of you are asking why I go through the process of doing the CVE and why cook it out on the grill. A, like I said, with the sous vide, it lets you thaw the fish out and then get it cooked up mostly the temp that you want it out before you get it that quick crust on the outside. Cooking it on that little grill. The grill heats up in within 15 minutes. I'm cooking it five or 600 degrees. It makes it so I don't have to get my kitchen all smoky. It's right outside my kitchen door. So it's quick. It gets hotter than I could get it on my stove. Then I don't have to worry about cleaning all the smoke out of the house. So it's actually a lot more convenient to me as far as cleaning up and just keeping the smoke out of the house than doing it on the stove. Cooked it in my cast iron pan. So let's take another look. I'm gonna go ahead and take a bite and let you guys know how. Moist and flaky. Cooked perfect, not overcooked. It's got that little bit of kick of the cayenne pepper. That smoky paprika gives it that little bit of a smoke and salt, garlic. I'm gonna go finish this guys. Thanks for watching. Leave some comments down below. Make sure you subscribe. Like this video. Follow us on Facebook and also on Instagram. Thanks again and I'll see you guys on the next video. Bye.