Place 1 grouper fillet scale side down on a grill over medium-high heat, and brush it with a butter mixture that includes 3 cloves of minced garlic, 1 tablespoon of grated Parmesan cheese, 1 tablespoon of Emeril's Creole seasoning and 4 tablespoons of olive oil. Cook for 15 minutes.
Close the grill while the fillet cooks, and reapply the butter mixture every three minutes. While the fillet cooks for the last minute, sprinkle 1/4 cup of finely chopped herbs over it. To make the Creole seasoning, combine 2 1/2 tablespoons of paprika, 2 tablespoons of salt, 2 tablespoons of garlic powder, 1 tablespoon of black pepper and 1 tablespoon of onion power with 1 tablespoon of cayenne pepper, 1 tablespoon of dry oregano and 1 tablespoon of dry thyme. Place the leftover seasoning in an airtight container, and use the rest for later.
The fillet can be served over an arugula and orange salad. To make the salad, combine 2 cups of arugula, 2 cups of baby spinach, slices from half a red onion and orange slices. To make a dressing for this salad, combine 2 tablespoons of Dijon mustard, 1/4 cup of orange juice, 1 tablespoon of white wine vinegar and 1/2 cup of extra-virgin olive oil. Season with salt and black pepper.