Since grouper fillets can be pricier, we highlight this fresh fish by preparing it with simple ingredients like butter beans, jicama, cucumber and collard greens. Try Jacques Pepin’s recipe, served with black bean sauce and simmered vegetables, or our Asian-inspired version, which features a soy-mustard dressing and a crispy pan-fried fillet.
He likes serving the grouper with a quick and punchy citrus sauce and a briny “martini” relish made with olives. For his take on the sandwich, he tops the crispy fish with a tangy relish and a drippy ranch-style sauce studded with charred jalapeños.
A simple salad of julienne cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant. The grouper represents the coast, while the creamy butter beans, tomato and dill exemplify the seasonal bounty.
This dish was inspired by the delicious local grouper Jacques Pepin picks up at the beach when the fishermen return with their catch. Here, the skinned fillets are steamed over a bed of simmering local vegetables, including a die of juicy jicama, which Jacques usually adds raw to salads for a cool crunch.
03/03/2006 Made with 1.25 lbs fish, based on reviews: doubled seasoning using Old Bay instead of paprika, halved butter (LOVE butter and still only used half). Bake 350 for 10, then broil for 2.5 each side.
Be sure to turn when broiling as the browning gives a nice texture and crunch. The only changes I made were to substitute garlic powder for the garlic salt and I added a bit of dill and a bit of salt-free lemon pepper to the spice mix.
I added some fresh squeezed lime juice (from a quarter of a leftover lime) in with the lemon juice/butter. I loved the mayo/paprika topping too and added some fresh chopped parsley over the fish.
Oh, yeah and I'm STILL trying to clean the mess out of my oven from all the splattered butter... LOL! 11/13/2003 As someone else mentioned this recipe is very buttery.
Next time I will use about 1/8 of the listed amount. 06/25/2012 I have been trying to build my repertoire of fish recipes, so after reading the first 10 reviews on this one, I decided to try it.
Like most reviewers, I halved the butter (I only had 3 grouper files). I substituted Old Bay for Paprika in the seasoning blend.
The directions didn't mention broiling (although you prepared it in a broiler pan), so after baking for 10 minutes, I spread with mayo & sprinkled with paprika, then broiled for 2-3 minutes to lightly “crisp.” My husband brought this home from a deep sea fishing trip, and we used this recipe.
Key West angler holds a Nice Red Grouper Caught with Capt. Steven Lamp of Dream Catcher Charters. I have been told by many, many people that this is the BEST fried fish they have ever eaten.
Sprinkle the bite sized fish cubes with seasoning salt and set aside. Pour flour onto the first dinner plate to dredge fish in.
In the first bowl crack 2 eggs and mix vigorously with the water. In the sauce pan pour enough oil in to reach about 2 inches high.
On the Fourth dinner plate… Lay Paper Towels in the plate to make a bed to soak up excess grease from finished pieces of fried grouper to cool. There are several types of grouper caught here in Key West waters.
Anglers come from all over the world to fish Key West’s extremely fertile grouper grounds. The Marquesas Keys and the Dry Tortugas offer an incredible fishery for grouper.
Scatter half the rind on the flesh-side of the grouper, season with salt and black pepper and cover with baking paper. Meanwhile, cook sugar snap peas in boiling salted water for 1-2 minutes or until crisp and bright green.
Arrange fish on plates, drizzle with olive oil, adjust seasoning and serve immediately. Top your grilled grouper with sweet/spicy mango salsa, which is full of fresh fruit and vegetables, and your mouth will go into sensory overload.
Add in the fact that grilled grouper with mango salsa is very healthy, low in calories, and chock-full of vitamins and all things good for you, and it’s the perfect entrée! Saturday was beautiful, and we decided it was a perfect day to grill something and eat outside.
Finally, after much discussion, we settled on grouper, which is our favorite fish and perfect for grilling. My husband, who is the grille in our family, fired up his Green Egg, and less than 30 minutes later we had some of the most delicious grouper I have ever eaten.
Fresh grouper is a lean, moist fish with a distinctive yet mild flavor, large white flakes and a firm texture. For the mango salsa, you will need fresh mangoes, red and green bell peppers, a shallot, crushed pineapple, jalapeños, parsley, two cloves of garlic, lemon or lime juice, and salt and pepper.
Since there are only two of us, we made grilled grouper and mango salsa tacos with the leftovers the next night for dinner. Just heat up four flour tortillas in the oven; once they are warm, add the grouper, a little shredded cabbage and mango salsa; and voilà, another scrumptious dinner on the table in less than 10 minutes.
Sharon Rigs by is the blogger behind Grits and Pine cones, a Southern cooking and hospitality blog, featuring recipes that are quick and easy. If you don’t have either of these, first make sure your grill grate is squeaky clean, then liberally oil the grate using tongs holding a folded paper towel which has been soaked in vegetable oil to ensure your fish doesn’t stick.
While the grill is heating up, add the mango, red and green bell pepper, jalapeño, crushed pineapple and juice, garlic, shallots, lemon or lime juice and parsley to a large bowl and mix well. The salsa can also be made 24-48 hours ahead of time to allow the flavors to develop.
When your grill and fish grate are hot, add your fillets and close the lid. To check to see if your fish is done, take a fork and gently pull back a section in the center.
The goal is to pull the fish off right before it completely finishes cooking and then let it rest loosely covered with aluminum foil for about 10 minutes. To serve, place a fillet on a plate and spoon mango salsa over the top.