Grouper is a mild, sweet fish that belongs to the sea bass family. It is a salt water fish that can become quite large. It is a locally caught fish where I live and grouper sandwiches are very popular here.
Due to their preferred habitat around coral reefs, groupers are accessible primarily by hook-and-line fishing. In my local area, the harvesting of grouper is closely monitored and regulated to ensure healthy stocks as a naturally renewable and sustainable resource.
In many parts of the world, grouper fisheries are depleted. One reason for this is their unusual mating ritual, where mature fish come together to spawn in huge numbers and that makes them easy targets for destructive fishing practices. This situation removes many reproducing fish and challenges the recovery of their populations.
Red and black grouper from the U.S. Gulf of Mexico are no longer over fished. Management techniques supported by EDF (Environmental Defense Fund) show enormous promise for bringing our seas back from unhealthy environments. Under an innovative fishing model known as catch shares, fishermen have an economic incentive to help the fishery recover. They get a share of the allowed catch, which grows larger as the fishery recovers.
Grouper is also a healthy menu choice. Six ounces of uncooked grouper has only 165 calories and 3 grams of fat (none of which is saturated). It can be cooked in a variety of ways since it is a firm fish that holds up to various cooking methods, including cooking it on the grill. Since grouper is a lean fish, however, it benefits from basting with a flavorful sauce while grilling.
Herb Infused Fish Fillets
Since I cook for two most days, I made half the amount listed in the recipe below. You can also use any firm white fish fillets that are available in your area.
- 1 1/2 lbs grouper fillets (or other firm white fish) 3/4 to 1 inch thick
- 6 sprigs fresh thyme
- 4 fresh rosemary sprigs
- 8 bay leaves
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, sliced
- Salt to taste
- 2 tablespoons minced fresh oregano leaves
- Heavy-duty aluminum foil
- Olive oil cooking spray
- Freshly ground black pepper
Rinse the fish fillets and and pat dry with paper towels.
Lightly salt both sides of the fish and set aside until the grill is ready
Heat the grill to medium-high.
Cut off a piece of heavy-duty aluminium foil large enough to accommodate the fish on the grill. Poke several holes through the foil, spray with olive oil cooking spray and make a base on the foil for the fish with the thyme, rosemary and bay leaves.
In a small bowl combine the lemon juice, garlic and olive oil.
Place the fish on top of the herb branches, brush the fish with the lemon mixture.
Place the foil with the fish on it on the grill over direct heat and close the cover. Grill for 6 minutes, brush the fish with the lemon mixture again and sprinkle with the minced oregano leaves.
Close the grill cover and cook for about 6 more minutes more or until the fish flakes when poked with a fork in the thickest part.
Grind fresh black pepper over the fish before serving.
Roasted Corn and Peppers
I served the grilled grouper for dinner with this side dish.
- 1 tablespoon olive oil
- 1 cup red bell pepper, chopped
- 1 cup green bell pepper, chopped
- 2 cups fresh corn kernels
- 1 cup onion, diced
- 1/2 teaspoon salt, divided
- 1/2 teaspoon fresh-ground black pepper
Heat the oven to 450 degrees F.
Combine the olive oil with the peppers, corn, onion and the salt and pepper in a baking dish.
Roast the mixture in the oven until the corn and peppers start to brown, about 20 minutes, stirring twice.
Grilled Grouper Sandwich
If you would like to turn this grilled grouper into one of Florida’s best dishes, here is how to do it.
For the sauce:
- 1/2 cup reduced-fat mayonnaise
- 2 medium green onions, finely chopped (2 tablespoons)
- 1 tablespoon sweet pickle relish
- 1 ½ teaspoons capers, drained and chopped
- 1 ½ teaspoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
For the sandwich:
- 4 grouper fillets, about 1 inch thick (5-6 oz each), cooked according to the recipe above.
- 4 whole wheat hamburger buns
- 4 leaves green leaf lettuce
In a small bowl, stir mayonnaise, onions, relish, capers, lemon juice and Worcestershire sauce with a whisk until well blended. Cover and refrigerate until serving time.
On each bun bottom, place lettuce and a grilled grouper fillet. Spoon some sauce evenly over the fish. Cover with a bun top and serve.
Caesar Salad Topped with Grilled Grouper
You can also turn this grilled grouper into a great salad, another favorite in my region.
- 4 grouper fillets, about 1 1/2 inches thick (6 oz each), cooked according to the recipe above.
- 1/2 cup olive oil, divided
- 3 large garlic cloves, divided
- 1/2 teaspoon coarse kosher salt
- 3 cups of firm country bread, cut into 1 inch pieces
- 1/3 cup freshly grated Parmesan cheese, plus extra for serving
- 1/4 cup mayonnaise
- 2 anchovy fillets
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Large head of romaine lettuce, torn into bite-size pieces
Preheat the oven to 350°F.
For the croutons:
Whisk 1/4 cup of the oil, 2 of the garlic cloves, minced and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to a baking sheet.
Bake croutons until golden brown, about 12 minutes. Cool completely.
For the dressing:
Combine the 1/3 cup Parmesan cheese, mayonnaise, anchovies, lemon juice, mustard, Worcestershire sauce, remaining 1/4 cup oil and 1 garlic clove in a blender and puree until smooth.
Season dressing to taste with salt and pepper.
For the salad:
Place lettuce and croutons in a large bowl and toss with the dressing. Place the lettuce and croutons onto 4 individual serving plates and place one grilled grouper fillet on top of each salad.
Sprinkle each with additional Parmesan cheese.