We enjoy seafood and fish at least once or twice a week. We have a few favorites on rotation depending on the season and what is available. These include haddock, Chilean sea bass, and grouper.
Why this recipe works
As grouper is mildly flavored, the best way to eat it is to use minimal seasonings. While baking or frying the fish is delicious, the best way to eat it is to grill it! As someone who can sometimes be wary of some seafood tasting too ‘fishy’, grouper has proved to be a delicious fish to include regularly! Here are some reasons why this grouper recipe will be a grilling favorite-
It’s quick and easy to make, taking less than 8 minutes all up. Grouper is easily found at most fishmongers, grocery stores, and markets. It’s a healthy fish containing important vitamins, like vitamin B-complex, vitamin D, magnesium, and potassium. You can flavor or season it any way you like!
How to grill grouper
While you can bake this fish, the grilling method adds a delicious smoky taste to the fish. Once you prep everything you need, the cooking process is an absolute breeze!
Grouper fillets- Choose fillets that are similar in size so that they cook evenly. Olive oil- Any neutral flavored oil works. Salt and pepper- To season. Lemons and parsley- To serve.
Tips for success
When choosing your grouper, look for firm and moist flesh, and avoid fish with a strong fishy odor or an overly white color. Avoid overcooking the fish, as it can become quite rubbery and dry. Once it starts to flake, the fish is ready to serve. If pan-grilling the fish, always use a non-stick pan or skillet. This will prevent the fish from sticking to it.
Flavor variations
The beauty of grouper recipes is that because they are mild tasting, they can be flavored in a plethora of ways. Here are some ideas: Next, heat the grill and brush the surface with some oil. Add fish to the hot grill and cook for 2-3 minutes, before flipping, then cooking for another 2 minutes. Remove the fish from the grill, squeeze some lemon on top, and serve immediately.
Cajun. Season the grouper with cajun spices, such as paprika, cayenne pepper, and thyme, or even a pre-made Cajun seasoning. Asian. Marinate the fish in katsu, eel, teriyaki, or bulgogi sauce for an hour before grilling. Italian. Top the freshly cooked grouper with pomodoro or sugo sauce and freshly grated parmesan cheese. Mediterranean. Season the grouper with freshly minced garlic, a squeeze of lemon, oregano, and olive oil. Blackened. Follow the methods in either the blackened salmon or tilapia.
What to serve with grilled grouper?
Fresh salads or vegetables are best to enjoy with grilled grouper. These include a spinach salad, coleslaw, or broccoli salad. If you’d like something potato based, try a simple baked white or sweet potato, French fries, or even wedges. Sauteed vegetables, including Brussels sprouts, broccolini, and carrots, are always a healthy choice.
Storage instructions
To store- Leftovers can be stored in the refrigerator, covered, for up to three days. To freeze- Place the cooked and cooled grouper in a shallow container and store it in the freezer for up to two months. Reheating– Reheat on the grill or oven.
Recommended tools to make this recipe
Grill pan. This pan cooks like an actual grill and leaves those beautiful grill marks. Non-stick skillet. No grill pan? No problem! A good quality skillet works just as well. Tongs. Always use non-stick tongs to prevent any scratching (and breaking the fish!).
