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. 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! This recipe takes under 30 minutes and clean up is easy using aluminum foil packs.
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.
Grilled Grouper is like a taste of summer anytime you fix it. 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. 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.
I can’t say all of those 4 AM wake up times were always cheerful, but he managed to instill in me a great love of just being on the water. His favorite thing to do now is to text me photos of his fishing exploits while I am sitting in a meeting.
Being a good Southern boy, one of my favorite ways to eat fish is blackened. There are a few good blackening spices on the market, but the ingredients are really simple and I like to make my own, so I can control the heat.
Other times, I keep it tame to keep the peace at home (my wife weighs in at “lightweight” on the spicy foods scale). Oh, and you may be asking “can’t I just do it on the stove?” The answer is yes, you can do it exactly one time before you fill your house with smoke and realize outside is a much better idea.
We need to let that pan heat up on the grill for at least 10 minutes, as hot as you can get it. Melt the butter in a separate shallow dish, large enough to fit the fillets.
Cook, with the lid open, for 3-5 minutes, lifting the bottom of the fish carefully with tongs to check on the crust. Cook a bit longer if needed to get the fish opaque and starting to get flakes.
Fresh grouper should be moist and firm and spring back when you press it down with your finger. If you cannot find suitable fresh grouper, check the frozen section of your grocery store.
Once the fillets are cooked through, place on serving dish and brush with any remaining butter. Serve with additional lime wedges or pic ode Gallo if desired.
This recipe was originally published in November 2013 and updated August 2019 with new photos and additional information. Read on and learn from our list of our favorite trusted food blogs, recipe collections, and cooking videos.
Image source: homeandplate.this flaky grouper recipe with lemon and herbs turns each meal into a magical moment. Sprinkle a mix of dried fennel seed, basil, red pepper, garlic, and parsley.
Big chunks of juicy fillets of grilled fish, slightly charred on the outside, yet moist and flaky on the inside, enhance by onion rings, zesty tangerine, and saline olives, absolutely make a festive lunch or dinner. You’ll love this for three reasons: It only takes 10 minutes to prepare, it’s a complete meal, and of course, it’s a flavorful and hearty family feast.
Tweak : Either you serve it with rice and side salad tonight, or slice it for fish tacos with lettuce, tomatoes, cheese and your fave dressing or sauce for the next day. Image source: Louisiana cooking.combat most foodies love about this grouper dish is the fillet’s light, mild flavor.
Image source: Corcoran Street KitchenAside from the joy every angler feels whenever catching grouper, this savory, lean and flaky white fish also satisfies everyone’s cravings. Bursting with flavors and variety of texture, this broiled grouper recipe is best served with some grilled vegetables or some fresh salads for a totally healthy meal.
Note: Be mindful to only broil the fish under the hot broiler for just a few minutes so that it remains crispy on top and perfectly tender and moist on the inside. Grouper fillets tend to be meatier than typical whitefish like tilapia, so they are flakier, moister, and overall a real treat.
Well, you can always make a “DIY” romantic date with him or her in just a snap of a finger without overspending with this grouper over spinach meal. Smoked paprika and Italian seasoning make this a simply delicious take on sautéed fish.
You may likewise add some white wine to the pan along with the olive oil and butter for a flavorful sauce. Image source: Mike’s TableEvery meal is extra special whenever the family sits together to enjoy a yummy and nurturing platter.
This unique grouper dish though quick and easy promises a flavorful and enticing dining experience. Image source: Adventurous Kate.Comte grouper family is perhaps the most popular saltwater food fish in the United States and even in some parts of the world.