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How Do I Grill Grouper

author
Danielle Fletcher
• Monday, 12 October, 2020
• 7 min read

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.

grouper grilled mango fresh salsa glazed spicy pineapple papaya recipe grilling topped butter long
(Source: revafoods.com)

Contents

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.

grouper grilled fish taste recipe fillet flakes frozen
(Source: juliannayu.com)

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. This recipe takes under 30 minutes and clean up is easy using aluminum foil packs.

Finally, the chilly weather is on its way out, and we can enjoy the brighter, sunny days of summer. 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. The fish is steamed in a foil pouch in its own juices and delivers great flavor.

Grouper is an easy to make white fish that is mild in flavor and available just about anywhere. I used an Italian seasoning, but any mix of dried oregano, basil, rosemary, garlic salt and parsley will do.

grouper blackened grill broiled parmesan grilled recipes recipe fish food dishmaps preface fillets grilling sauce
(Source: tailgategrilling.com)

Lay the grouper on a large enough piece of aluminum foil. 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. If you make a recipe, be sure to snap a photo and hashtag it #homeandplate.

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.

Most people mistakenly think they are called grouper because they travel in groups. Proper Equipment : I cover this in the video, but please have a good, thin, metal spatula on hand.

grouper grilled mango salsa fillets fresh grilling grill tallahassee blogs community fish
(Source: blogs.tallahassee.com)

3 tablespoons olive oil 1/2 cup diced onion 1 Abner pepper, diced with seeds and ribs removed 1 teaspoon diced garlic 2 cups diced mango 1/4 cup fresh lime juice 1/2 cup white vinegar 2 tablespoons granulated sugar 1/2 teaspoon dry mustard 1 1/4 teaspoons salt 4 (6-ounce) grouper fillets 1/4 teaspoon fresh cracked white pepper Place a 1-quart saucepan over medium high heat and add 1 tablespoon of olive oil to the pan.

Bring the pan to a boil then reduce the heat to medium. Continue to cook the barbecue sauce until the mangoes are very soft, about 5 minutes.

You can leave the sauce chunky like this, or purée the contents of the pan in a blender on low speed for 1 minute, if desired. Season the grouper with the remaining 3/4 teaspoon of salt and the white pepper.

If you order a rock fish at a restaurant in Maryland, Virginia and North Carolina more than likely you will get a striped bass on your plate. I always refer to rock fish as swimming steak because of its meaty firm texture and full sweet, nutty flavor.

In fact, one day last summer, he came home from work with a huge rock fish he had bought from Wholefoods. I’ve been holding onto this recipe since last summer for when the striped bass season starts up for the year.

grouper grilled lemon herbs recipes cook butter homeandplate way recipe fresh easy grill seasoning delicious mango
(Source: www.homeandplate.com)

Red snapper, sea bass, or grouper are great substitutions for rock fish. David doesn’t bother scaling the fish because the meat and skin usually break clean away from the charred scaly crust on the outside.

Using a chef’s knife, place the blade where the head meets the gills. Slice off the head making sure to apply firm pressure so that the knife goes through the fish’s spine.

Using a sharp fillet knife, start from the bottom side of the fish just before the tail and run the knife all the way along the fish’s body to wear the head was cut. Open up the body and remove the guts with your hands and discard.

Blot dry with paper towels and season with salt and pepper, to taste. When the grill is ready, place the fish flesh side down onto a well-oiled rack over glowing coals for 8 to 10 minutes.

A 2 to 3 pound fish usually takes about 15 to 20 minutes more after flipping onto the scale side. Grilling fish is a delicious way to enjoy seafood all year long.

grouper grilled almond gusto
(Source: gustotv.com)

Using a chef’s knife, place the blade where the head meets the gills. Slice off the head making sure to apply firm pressure so that the knife goes through the fish’s spine.

Using a sharp fillet knife, start from the bottom side of the fish just before the tail and run the knife all the way along the fish’s body to wear the head was cut. Open up the body and remove the guts with your hands and discard.

Blot dry with paper towels and season with salt and pepper, to taste. When the grill is ready, place the fish flesh side down onto a well-oiled rack over glowing coals for 8 to 10 minutes.

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.

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Sources
1 en.wikipedia.org - https://en.wikipedia.org/wiki/Hawaiian_grouper
2 dlnr.hawaii.gov - https://dlnr.hawaii.gov/ais/peacock-grouper/
3 www.fisheries.noaa.gov - https://www.fisheries.noaa.gov/species/main-hawaiian-islands-deep-7-bottomfish
4 www.hawaii-seafood.org - https://www.hawaii-seafood.org/wild-hawaii-fish/sea-bass-hapu%ca%bbupu%ca%bbu/
5 www.wkrg.com - https://www.wkrg.com/local-news/gary-finch-outdoors-hawaiian-grouper-recipe/
6 www.marinelifephotography.com - https://www.marinelifephotography.com/fishes/groupers/epinephelus-quernus.htm
7 en.wikipedia.org - https://en.wikipedia.org/wiki/Grouper
8 nas.er.usgs.gov - https://nas.er.usgs.gov/queries/factsheet.aspx
9 www.epicurious.com - https://www.epicurious.com/recipes/food/views/grouper-with-tomato-and-basil-106744