Trying to figure out the best way to cook a grouper filet? You’ve come to the right place because I have the best grouper recipes right here.
Unlike salmon and shrimp, cooking grouper can be somewhat perplexing. Do you bake, fry, or batter it and serve it with chips?
To answer your question, all that and more!
Grouper is very mild in flavor, making it highly adaptable. It’s also an excellent source of omega-3 and low in fat so it’s a healthy source of protein. And who couldn’t use that?
From fish tacos to spicy pasta, these are all the wonderful ways you can add grouper to the rotation.
One of the healthiest ways to eat grouper is by baking it and serving it Mediterranean-style. Luckily for you, it’s also super flavorsome and quick.
This sheet pan dinner takes about 20 minutes and is a great low-carb dish.
You’ll coat grouper in a layer of spices and herbs, then top it off with juicy cherry tomatoes and salty olives. To finish, a squeeze of lemon will do.
When in doubt, I say go with blackened seasoning for your fish. It’s an easy, foolproof way to prepare fish, and here’s how you’ll do it.
Using a handful of pantry spices, you’ll make a blackened seasoning and rub it on the fish. Fry it for a few minutes, then it’s time to eat.
The seasoning will create a bit of smoke when cooking, so be sure to open a window.
For serving, I like my blackened grouper in a taco. But even a simple vegetable side dish will do.
Piccata is a versatile sauce of butter, lemon, and parsley.
But don’t let the minimal ingredients fool you. It does wonders to add some zip to the grouper.
The grouper is dredged in flour to make the outside nice and crisp. Then it’s cooked in a white wine-infused piccata and served with capers for a burst of saltiness.
The firm texture and mildly sweet flavor of the grouper make it a stellar choice for this dish.
The sour cream and parmesan coating has a homely touch. There’s also a little bit of heat from the hot sauce.
Bake for about 20 minutes and it’s ready. This is good news if you have a house full of hungry bellies.
This five-ingredient recipe goes to show you won’t need much to create a bang-up adornment for grouper.
The inconspicuous sauce is remarkably striking once you layer it on top of your fish filet.
It’s tangy, fresh, and a little bit rich all at the same time.
Salmon, chicken, and beef all taste great with a pecan crust. So why not try it on grouper, too?
You’ll have to dredge the grouper in egg and flour first so the pecan breadcrumb coating will stick.
Once it’s done, you’ll have a gorgeous crunchy crust with juicy grouper on the inside.
If the weather is right, I love cooking grouper on the grill. Here’s one of my favorite ways that’s super easy.
You’ll make a simple lime butter, rub it all over the grouper, then grill. The final result is fresh, citrus-flavored, and a little smoky from the grill.
I am a big fan of citrus with fish. It keeps the flavors clean and sprightly. It’s also really fun when you’ve got this topping.
Crackers add some texture while cilantro and three types of citrus pack a flavorful punch.
Before you add the topping, be sure to rub your fish with salt and pepper. But don’t add too much, just enough to season the fish.
Kids and adults both love these popcorn nuggets. Crispy on the outside and succulent on the inside, it’s hard to only have a few of these morsels.
This one comes with an exquisite remoulade sauce that’s creamy with a tiny bit of spice. However, I think an aioli sauce or malt and vinegar work, too.
Slap a thick cut of grouper on a toasty bun with Cuban mojo sauce, and I’ll be the first in line.
Cuban mojo is a citrusy garlicky sauce that is amazing. This one takes it up a notch by turning it into a creamy mayo spread.
Slather on as much or little as you like. I also like my sandwich with some sweet potato fries, but that’s just me.
You can never go wrong with these grouper tacos.
The zesty and spicy seasoning is top-notch. Meanwhile, the corn salsa, sour cream, and lettuce are on point.
For an extra special touch, there are some sauteed bell peppers and onions, too.
Another impeccable way to cook grouper is to coat it in spice and fry it. Sure, it might not be the healthiest choice, but it’s so tantalizing!
My mouth is already watering thinking about the crisp layer of spice on the juicy fish filet.
The grouper only takes a few minutes to cook, so be sure to keep an eye on it.
The hardest part about this dish is picking one tasty way to serve it. It’s killer as a sandwich and awesome as tacos.
If you’re in the mood for a plate, I suggest topping it with pico de gallo and serving it with a Mexican side dish like Mexican rice or street corn.
Fire up the grill because these kebabs are a must.
Thick pieces of grouper and salmon marinade in a herby citrus sauce. Then they’re skewered with some mushrooms, bell peppers, and onions.
These kebabs will be a hit at your next summer grill out. Just don’t tell your friends how easy it is to prepare. Otherwise, you might always get put on grillin’ duty.
This recipe is a great use of pantry staples when you’re trying to figure out what to make.
The puttanesca sauce features canned tomatoes, garlic, olives, and capers. It only takes minutes to pull together and is remarkably full of flavor.
Have you been wanting to try Bahamian food? Well, I’ve got a stellar recipe for you.
This 30-minute meal features grouper and fork-tender potatoes with fresh and spicy flavorings.
Scotch bonnet peppers add quite the fiery kick. If they’re a little too hot, go with something lower down on the Scoville scale, like jalapenos.
I eat a lot of rich, hearty stews in the winter. What I like about this one is it’s a fresher take.
This tomatoey grouper stew is both satiating and wholesome.
The seasoning calls for just a few staples. The potatoes and bell peppers are also the perfect pair for more substance.
Psari Plaki is a Greek dish that’s rich, comforting, and irresistible.
This Mediterranean delight has a divine tomato sauce that’s seasoned with herbs and chili pepper flakes. There’s a splash of white wine and kalamata olives, too.
Bake the fish in the sauce and then top with some lemon. While it’s optional, I think a thick slice of crusty baguette is in order.
The firm texture of the grouper makes it a superb choice for chowder. It holds up well in the broth and won’t disintegrate like delicate white fish.
Speaking of the broth, this chowder is sensational. Tomato paste makes it rich and tangy while the final drizzle of rum adds more complexity.
Since you add the rum at the end, you can always opt to leave it out. Either way, this is a prime pick if you prefer tangy chowders to creamy.
This is a fun party appetizer for summer gatherings. The grouper fritters are the perfect bites that you can poke with a toothpick and serve cocktail appetizer style.
Don’t forget the creamy, citrus lime sauce for dipping!
I know not everyone is keen on cooking raw fish in citrus, but I am! If you love ceviche as much as I do, then you’ll want to try this.
This ceviche is brimming with all the best fresh flavors. It’s got tender chunks of fish, avocado, tomatoes, and onions.
For the citrus, all you’ll need is a squeeze of lime.
It’s dangerous how easy this pasta is to throw together. You’ll make a simple tomato sauce, then use it to smother rigatoni and grouper.
For a little heat, some chili pepper does the trick.
I know, I can’t believe this recipe exists either! But I’m so ecstatic it does.
You’ll combine crab, bell peppers, and cheese for the crust. Breadcrumbs are also key to help with binding.
Spread it all over the grouper, bake it, then grab a fork and dig in.
You can stuff your grouper with crab, too! This one comes packed with lump crab, cheese, and Old Bay seasoning.
A creamy cheese is key to getting the flavors and consistency just right. This recipe uses mascarpone, but cream cheese works, too.
In my household, we save cioppino for special occasions. It calls for a plethora of seafood which can get a little pricey, but it’s so worth the splurge.
This creation features grouper, mussels, and shrimp swimming in a tomato and white white wine seafood stock.
It’s an exquisite dish that any seafood lover can truly appreciate.
I bet you’ve never had a Reuben quite like this!
Four pieces of rye bread are piled to the high heavens with layers of sauerkraut, swiss cheese, and grouper filets. There’s even a tangy, creamy yogurt sauce to match.
Whether you’ve been in a boring sandwich routine or not, you’ll want to add this one to the top of this list.
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