So your dilemma is: I just caught this nice Grouper and I don't know exactly the best way to prepare it. What to do now?
First, a little background on the Grouper.
Types of Grouper
There are many different types of Grouper, but the most popular ones are black Grouper, gag Grouper, and red grouper. These fish can be found in both fresh and salt water. Black Grouper are the largest of the three and can grow to be over two feet long. Gag Grouper are smaller, but are still a good size for eating.
The Goliath Grouper can grow to excess of 600 pounds, but are catch and release only.
Grouper is a fish that is typically caught during the summer months. This is because they are more active during this time and can be found in shallower waters. The best way to catch Grouper is by using live bait, such as shrimp or crabs. Another method is to use a lure that imitates the appearance of these bait fish. When fishing for grouper, it is important to use a heavy line as they are a large and powerful fish. Once you have hooked a grouper, be prepared for a fight as they will put up a good fight before being reeled in.
The first words out of my mouth when I hooked a Goliath Grouper in the Florida Keys was "Guys, I think I just hooked into a Buick..." It felt so heavy even though it weighed about 40 pounds. I can only imagine what a 200 pounder would be like.
Grouper Is A Popular Dish In Restaurants
Grouper is one of the most popular fish served in restaurants. This is because it is a versatile fish that can be prepared in many different ways. It can be grilled, baked, fried, or even made into a soup or stew. Grouper is also a healthy option as it is low in calories and fat. This makes it a popular choice for people who are looking to eat healthy. It is also a good source of protein and omega-3 fatty acids.
Cleaning Your Grouper
Well first things first, you need to clean it. They're not hard to do, you just need a sharp filet knife and maybe some gloves to you can get the filets.
Here's the step by step instructions on how to fillet a Grouper:
Feel where the soft part of the head meat ends. Cut into the head around the little pectoral fin down to the belly. Flip the fish around and start from the head towards the tail and outline the fish along the edge of its spine with a nice sharp knife such as a Dexter 6 inch curved boning knife.
Flip the fish over and repeat step 1 on the other side of the fish.
Start to remove the filet. Rest the knife on this fish's spine and work your way up with one hand on the filet and one hand on the knife. Lift with your free hand and separate the fillet from the bones with the other.
Continue separating the filet from the bones until you get to the rib cage. Let your knife go over the rib cage and not through. Once you're over the rib cage, point the tip of your knife down on the other side of the backbone and continue to gently separate the meat from the bones, letting the knife do the work.
Repeat the same procedure to get the fillet from the other side.
Remove the Grouper's skin from the filet. Use a quality knife like a Dexter 8 inch narrow fillet knife. Start from the tail. Hold the tail and run the knife almost flush with the skin, but on a slight downward angle and gently work your way up between the skin and the filet. Keep the knife angled downward slightly and let the knife do the work. Repeat this procedure on the other fillet.
Rinse the filets in cold water and remove any obvious pin bones with a pliers.
Once your Grouper is cleaned, the possibilities are endless on what you can do with it. You can fry it, bake it, or grill it. One of our favorite things to do is blacken it.
Blackening is a cooking method that originated in New Orleans. It's a quick and easy way to cook fish, chicken or steak. The key to good blackening is a hot pan and fresh spices. You can use a cast iron skillet or fry pan for this.
Start by mixing your spices together. We like to use:
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
Mix these together and put them on a plate. Coat your fish, chicken or steak in melted butter or olive oil. Then coat it in the spice mixture.
Preheat your skillet on medium high heat for about 5 minutes. Add some butter or oil to the pan and then add your coated meat. Cook for about 2-3 minutes per side.
You can serve blackened Grouper with rice or veggies, but if you want a dish that's full of flavor, add some mango salsa on the side.
Here Are A Few Other Grouper Recipes:
Easy Pan-Seared Grouper
A pan-seared Grouper recipe is really simple, and takes about 15 minutes to make. All you need is a high-quality skillet, a tablespoon of olive oil, and the Grouper fillets. Cook the fillets uncovered, for about three minutes. Don't move them. The fish will cook from the pan side up, and once it's cooked halfway up, flip them and then don't touch them, and let them cook until the bottom side is no longer translucent. Then transfer the filets to a plate and let them sit for 30 seconds to release their natural juices. Serve with your favorite side and enjoy.
Broiled Grouper Fillets
Broiling fish is one of the easiest and healthiest way to prepare fish.
First, preheat your oven’s broiler to medium-high.
Place fillets in one layer on a greased baking sheet and squeeze the juice of a lemon over the filets. Season with your favorite seasoning, typically a mixture of lemon zest, thyme, pepper, and garlic.
Place the fish in the oven, roughly 5-6" from the broiler heating element.
Simply broil the fillets for 5-7 minutes, which is about 5 minutes for each 1/2 inch of thickness. Check the fillets regularly until the fish is opaque and flakes easily with a gentle twist of a fork.
If you're looking for a delicious way to prepare fresh Grouper, try them baked. When you bake fish, it's generally healthier since you're not frying in oil or butter. They're still extremely flavorful and only take 20 minutes to prepare. You can typically serve baked Grouper with lemon juice, cherry tomatoes, and salty olives. And if you include a blackened seasoning, that adds a nice touch to the dish. You can prepare baked salmon or even baked cod the same way too.
Lemon Pepper Grouper
Gently pat your Grouper fillets dry with paper towels, then season the tops of these fillets with your favorite lemon pepper seasoning.
Heat 2 tablespoons olive oil in a skillet - cast iron if possible. Get it hot enough, but not quite hot enough to be smoking. Dredge each piece through flour before adding to the pan with the seasoned side down. Let them cook until bottom side is golden browned, about two minutes. Flip the fillets over, taking caution not to tear them. Let them cook another 2 minutes, then take them out and set them aside.
To finish them in the sauce, add the utter to pan and let melt before adding shallots, capers (sautéed), garlic cloves (minced), and tomatoes. Then add in juice of 1 lemon and fresh parsley. Stir everything together and simmer until the shallots have softened a bit and the sauce gets thicker, about 2 minutes.
Get all the goodness in the pan scraped off the bottom, and add the Grouper fillets back to the pan. Simmer and baste with the sauce until the fillets are ready, at an internal temperature of 140F. Serve with your favorite side and enjoy.
If you want a delicious and healthy dish, try making ceviche with fresh Grouper. This fish is very easy to prepare and tastes great served with warmed tortilla chips.
Ceviche is a dish made from fish or seafood that has been marinated in acidic citrus juices, such as lemon, lime, or orange. While there are many different ways to prepare ceviche, the basic process usually involves chopping the fish into small pieces and combining it with the citrus juice. The fish should be refrigerated for several hours to allow it to pickle, resulting in a flavorful and refreshing meal.
Starting with fresh Grouper fillets that have been chopped into bite-sized chunks. You can actually use whatever variety of fish or seafood you prefer, though some types work better than others. With Grouper, once you've chopped up your fish, simply combine it with an equal amount of citrus juice and let it sit in the refrigerator until the fish turns opaque and develops a slight tanginess.
One important tip when making fish ceviche is to ensure that all of the fish pieces come into direct contact with the juice. This will help ensure that all pieces are evenly flavored. Then add other ingredients like red onion, mangos, peppers, and herbs for extra flavor and texture. The good thing about Ceviche is it's hard to screw it up, you can add as much or as little as you want to your fish.
When ready to serve, you can garnish your Ceviche with crisp vegetables like cucumber slices or tomatoes and dive in for a delicious and healthy meal.
Here Are Some Of Our Best Fish Seasoning Recommendations:
Chef Paul Blackened Redfish Magic Seasoning
Best Blackened Seasoning For Fresh Fish
Chef Paul is known for his delicious redfish dishes, and a big part of what makes his recipes so amazing is his best-selling Blackened Redfish Magic Seasoning. This unique blend of spices features bold flavors like cayenne pepper and garlic that boost the flavor of any fish dish while also creating the perfect crusty texture when cooked.
Whether you are an experienced fisherman or just starting out with your own backyard BBQ, adding Chef Paul's Blackened Redfish Magic Seasoning to your favorite recipe will take your fish dishes to the next level. So if you're looking for an easy way to elevate your cooking game, be sure to pick up a jar of this magical seasoning today!
It's a proprietary blend of Salt, spices, dehydrated garlic, paprika, and dehydrated onion and is in some of the best fish recipes you'll eat.
To borrow a phrase from a popular hot sauce commercial, "I put that s%#$ on everything!" Seriously, try using the Blackened Meat Magic on chunks of your favorite cut of beef, and sear them in a hot pan for a few minutes. Out of this world!
Dan-O's Seasoning 3 Count Bundle
Best Seasoning For Fresh Fish
If you're a seafood lover, then you know there's nothing better than perfectly seasoned fish, cooked just the way you like it. Whether you prefer your fish grilled, baked, or fried, Dan-O's seasoning has everything you need to make your seafood dish taste amazing.
With its blend of herbs and spices that are sure to delight your taste buds, this popular seasoning is considered by many to be the best around. So if you're looking for a way to take your seafood game to the next level, be sure to pick up a 3-count bundle of Dan-O's today and start enjoying truly delicious cuisine!
Goes great on any protein or veggie. Dan-O's is all-natural, has low sodium, and has zero carbs. It’s great for Keto, Paleo, and Mediterranean diets. It's also great for meat lovers, vegans, and vegetarians alike.
Check out our friend Pro Bass Fisherman Lucas Bogosian, who is sponsored by Dan-O's.
Slap Ya Mama All Natural Cajun Seasoning from Louisiana Spice Variety Pack
Cajun Fish Seasoning That'll Wake Up Your Taste Buds
Experience the three pillars of Slap Ya Mama that started it all. Our Original Blend of seasonings, our Hot Blend of Cajun zesty flavors, and our White Pepper Blend for those who want a better kick outside of ordinary black pepper.
Slap Ya Mama All Natural Cajun Seasoning is the best seasoning for adding that extra kick to your seafood dishes. Whether you are grilling up some fresh fish, or sautéing up some shrimp and scallops, this seasoning adds a delicious and spicy flavor that will leave you wanting more. Made with high-quality ingredients like pure sea salt, thyme, red pepper, black pepper, garlic, paprika, and other spices and herbs, this seasoning works great on pretty much any type of seafood.
So if you are looking for a way to spice up your fish recipe or just need a versatile ingredient for all of your kitchen creations, then look no further than Slap Ya Mama All Natural Cajun Seasoning. Trust me - once you try it, you won't be able to get enough!
Grouper Cooking FAQs
What Is The Best Way To Eat Grouper?
The Best Ways For Cooking Grouper
- Grilled Grouper with Lemon and Herbs.
- Fresh Grouper Fillet Over Pasta.
- Grouper Caprese.
- Grilled Grouper with Oranges and Olives.
- Lemon-Butter Grouper Fish Tacos.
- Pecan Crusted Grouper.
- Blackened Grouper.
- Smokey Grouper with Spinach.
What Goes Well With Grouper?
Grouper is a mild fish that pairs best with white wines like Chablis, Chardonnay, Chenin Blanc, and Sauvignon Blanc. You'll often see it steamed, sautéed or broiled and accompanied by a sauce. We recommend fresh mango salsa to accompany any Grouper recipe.
What Is Grouper Fish Good For?
Grouper, like most fish, serves as a great source of important vitamins and minerals. A serving of one fillet supplies roughly 25 percent your vitamin D needs, 15 percent of your iron, 20 percent of your magnesium and small amounts of the B-complex vitamins.
What Is The Best Grouper?
The Scamp Grouper is highly prized and known to be the best tasting among the group. It has a mild and distinct flavor comparable to that of a halibut or sea bass. The white meat, sweet taste, and chunky flakes of this fish make it highly sought after by foodies.
How Is Grouper Supposed To Be Cooked?
To cook Grouper on a stovetop, you need to coat it in seasoning and flour. Cook it in a pan with some olive oil for 4 minutes on each side over medium-high heat. To bake or broil grouper, place the fillets in a baking dish and pour a mixture of lemon juice, butter, and seasonings over it. Grouper can be the most delicious grilled fish when prepared the right way.
Which Is Better Grouper or Snapper?
Snapper is slightly sweeter white fish with more delicate meat, especially when grilled, than Grouper. Most compare its flavor and texture to be similar to halibut or sea bass. Grouper, on the other hand is milder or more subtle in flavor making it perfect for absorbing either dressings or marinades. Both are easy fish to prepare.
How Do You Know When Grouper is Cooked?
The best way to tell if your fish is done is by testing it with a fork. The fish will flake easily when you twist the fork gently, and it and it will lose its translucent or raw appearance. It's a practice to cook the fish to an internal temperature of 140-145 degrees.
Best Fish Recipe For Grouper - The Last Cast
So what’s the best recipe for Grouper? The answer to that may vary from person to person but we’ve tried to provide a few options for you. Whether it's a weeknight dinner, or at the bar in a waterfront Tiki in the Florida Keys, hopefully one of these seafood recipes will light your taste buds on fire.
We hope you find this information helpful to find the best recipe for Grouper that you've ever had.
And if you want to pick up some of our favorite seasonings, just click the orange button to check the price and grab some today. Thanks!
Cheers to the outdoors,