Restaurants and cookbooks often prepare grouper in complicated ways, such as starting off by searing the grouper and then baking it, or baking the fillet and then finishing it on the grill. You don't need to go to those lengths to enjoy the thick, firm fillets and mild taste of grouper. Choose one cooking method, such as grilling, sautéing, or baking, and pair the fillet with one flavor, such as a spicy salsa or the bright flavor of lemon. Keep it simple and you can enjoy a restaurant-quality meal at home without the fuss.
Preheat the grill to medium-high, or 400 degrees Fahrenheit. Brush the grill grates with olive oil.
Brush the black-grouper fillets with olive oil, and then season them with coarse salt and pepper.
Place the grouper fillets, skin-side down, on the grill and grill them for four minutes on each side, or until they are opaque all the way through.
Take the grouper fillets off the grill with the grill spatula and transfer them to a serving plate. Serve them hot with lemon wedges to garnish.
Heat 3 tbsp. of olive oil in a skillet over high heat. The oil is ready when it is hot but not smoking.
Season the grouper fillets with coarse salt and pepper.
Sauté the black-grouper fillets, skin-side down, for two minutes. Then, turn the fillets and sauté them for two to three minutes more. The grouper fillets are ready when they are opaque all the way through and they flake easily with a fork.
Remove the fillets from the skillet and serve them hot as is, or topped them with a spicy salsa or sweet mango salsa.
Preheat the oven to 375 degrees Fahrenheit.
Brush the baking pan with olive oil and place the grouper, skin-side down, on the pan. Season the fillets with salt, pepper and lemon juice.
Bake the fillets for seven to 10 minutes, or until they are opaque all the way through and they flake easily with a fork.
Take the fillets out of the oven and top them with chopped parsley to garnish them. Serve the grouper with lemon wedges.
How to Cook a Pickerel Fillet
Cooking Frozen Swai Fillets
How to Cook Fresh Triggerfish
How to Cook Sturgeon Fillets
How to Cook Bream Fish
How to Cook Tilefish
How to Cook Pickerel in the Oven
How Long to Bake Swordfish Steaks
How to Cook Trevally
How to Cook Walleye by Broiling
How to Cook Cobia
How to Cook Swai White Fish on the Grill
How to Cook Grey Sole Easily
How to Cook a Turbot Fillet
How to Cook a Sunfish
How to Cook Seasoned Keta Salmon
How to Cook a Breaded Thick Cube Steak
How to Cook Rockfish Fillets
How to Cook Swordfish on a Plank
How to Cook Stuffed Tilapia
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.