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.
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).
Cast iron or non-stick pan (all metal, no plastic handles) 2 Grouper fillets, skin removed 1 stick melted, unsalted butter 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. 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.
Grouper is low in fat, an excellent high-protein source, and high in vitamin B-6 and B-12, potassium and selenium. Grouper also is high in omega-3 fatty acids that can help reduce inflammation and improve your blood lipid profile.
Using an indirect grilling method avoids overcooking the outside of the grouper and leaving the inside raw. Allow the charcoal to burn in the chimney starter until all the coals have an orange glow.
Apply a generous coat of olive oil onto a fish grate with a pastry brush or paper towel. A fish grate is either a metal tray with a perforated bottom or made of wire mesh.
I always pass by the seafood counter at my local market to see what the “catch of the day” is. It is readily available year round in most markets and can be purchased whole, cross-cut steaks with the bone-in or boneless fillets.
Salmon can be seasoned with a wide array of spices or rubs. One day I’ll marinate steaks in a teriyaki recipe, and the next time, I will do a simple salt and pepper with lemon butter sauce.
Brush a light coat of oil on the fish to prevent it from sticking to the grates. Grilling time for a filet will be about 10 minutes per inch of thickness.
When grilling a filet with skin, I grill the flesh side first for 70% of the total cooking time, and then flip it to the skin side for the remainder of the time. I recommend ½-lb serving size for a boneless filet, lb for a bone-in cross-cut steak, and 1 to 1 lb on a whole fish.