Grouper (1 portion, 10 – 12 ounces)
Grouper is a highly prized fish due to its mild, sweet flavor and firm, flaky texture. Its meat is moist and tender, with a delicate taste that can be enhanced with the right seasoning and preparation techniques.
Grouper can be prepared in a variety of ways, including grilling, baking, frying, and steaming. Its thick fillets make it ideal for grilling or pan-searing, which can create a crispy exterior while retaining the moisture and flavor of the fish. It also pairs well with a variety of herbs and spices, such as garlic, oregano, thyme, and lemon.
In terms of serving, grouper is often used in fish tacos, salads, sandwiches, and soups. It can also be served as a main course alongside a variety of sides, such as roasted vegetables, rice, or mashed potatoes.
Simple Grilled Grouper
- 4 grouper fillets (6-8 oz each)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges, for serving
- Preheat your grill to medium-high heat.
- In a small bowl, whisk together the olive oil, minced garlic, oregano, salt, and pepper.
- Brush both sides of the grouper fillets with the olive oil mixture.
- Place the fillets on the grill and cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
- Serve the grouper fillets hot, with lemon wedges on the side.