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 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.
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. 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.
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. 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.
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. 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).
I may try a bit of sweet white wine for bull nose dolphin. 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. My roommate loved this dish too.
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.
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.” I'm just beginning to try Salmon.
My husband brought this home from a deep sea fishing trip, and we used this recipe. Melts in your mouth and I had no idea it was fish.