I don’t know about you, but this past winter was cold, and I am ready for flip-flops, tank tops and shorts. Grouper is a firm white fish that is flaky and moist with a distinct mild flavor.
I used an Italian seasoning, but any mix of dried oregano, basil, rosemary, garlic salt and parsley will do. If you are selecting grouper from a local fish market, near the shore, use the smell test.
REMEMBER TO SUBSCRIBE TO HOME & PLATE NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX! Print Recipe Fire up the grill and enjoy a delicious dinner of grilled grouper with lemon and herbs.
Sprinkle the Italian seasonings over the grouper and drizzle each fillet with olive oil and fresh lemon juice. Remove the foil packet from the grill and wait one minute before opening.
Grouper, a member of the sea bass family, is found primarily in the waters off of the coast of Florida and the Mid-Atlantic States. The grouper fish has firm, yet flaky flesh with a mild and unique flavor.
It takes on seasonings very well and cooks nicely on a George Foreman Grill. Grilled grouper sandwiches are a popular treat in the southern United States where the fish is plentiful.
A 3.5 ounce serving of grouper is only 92 calories and contains only .2 grams of saturated fat. Selenium is helpful in raising HDL cholesterol levels and in warding off diseases such as cancer.
I personally like to add a good mix of seasoning to grouper before grilling it. It is one of those fishes that can stand up to lots of seasoning, especially Cajun and blackening spices and herbs.
Spread butter on the buns and toast them for up to 2 minutes on the GF grill with the top open. Assemble the sandwiches: place lettuce on bottom bun, add tomato, fish, and then the pickles.
In a large bowl, combine mayonnaise, sugar, vinegar, salt, and pepper. Add the shredded vegetables to the bowl and toss to coat with the dressing.
Grouper is a versatile fish that is eaten year round in the south. What I like to serve with a well seasoned, grilled grouper dish is a dry, crisp white wine, such as a sauvignon blanc or an unbaked chardonnay.
What also goes well with this fish, especially the sandwich recipe, is an ice-cold, old school, unflavored American beer in a bottle. If alcohol is not on your thing, I recommend a tart homemade lemonade with grouper.
This GrilledGrouper recipe is easy to do, as long as you have the right equipment and follow some common rules of successful seafood/fish grilling. I became acquainted with Grouper when I started traveling to Florida and going on fishing expeditions.
The fish has a milt to sweet flavor, and is great whether you grill it, pan cook it, broil it or fry it. In fact, fried Grouper sandwiches are a main stay in the Destiny / Fort Walton Beach area.
To put it simply, Grouper is primarily a salt water fish that can become quite large. If you are buying the whole fish, make sure they eyes are clear and not cloudy.
Proper Equipment : I cover this in the video, but please have a good, thin, metal spatula on hand. 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.
All you need for the grilled grouper are some fresh-from-Florida grouper fillets, salt, lemon pepper, Old Bay Seasoning, garlic powder and melted butter. 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.
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.