Our Best Grouper Recipes
Grouper is similar in flavor to bass and halibut: very mild but firm enough to cook in a grill pan. Since grouper fillets can be pricier, we highlight this fresh fish by preparing it with simple ingredients like butter beans, coconut milk, cucumber, and lemon. Try it grilled in individual packets that create built-in sauce, or in chef Linton Hopkins' summery pan-roasted grouper recipe.
Grouper with Cucumber Salad and Soy-Mustard Dressing
A simple salad of julienned cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant.
Bahian Seafood Stew with Coconut and Tomato
In Bahia, cooks prepare endless variations of this traditional stew: with lobster, with shrimp, or with fish and shrimp, like in this version from chef Eric Ripert. What's constant is the coconut milk and the dish's freshness and robust simplicity. All you do is sauté aromatic vegetables, then add seafood and coconut milk and simmer briefly until cooked through.
Pan-Roasted Grouper with Tomato and Butter Bean Salad
"This dish is all about my home state," says chef Linton Hopkins. The grouper represents the coast, while the creamy butter beans, tomato, and dill exemplify the seasonal bounty. "It's Georgia on a plate."
Grilled Grouper
Simply seasoned with salt, pepper, and smoked paprika, mild grouper fillets pick up lightly smoky, savory flavor in scallion, lemon, and butter-stuffed packets on the grill. These packets leave the fish perfectly moist and flaky, and avoid potentially sticky grill grates. The built-in sauce cooks as the butter and lemon melt into the fish and pairs perfectly with fluffy cooked rice or crusty baguettes for sopping.
Proven?al Fish Soup
At Terr?ir restaurant at the Craggy Range winery, former head chef Sara Simpson flavored her lush seafood soup with port, red wine, and the usual dash of licorice-scented Pernod.
Shrimp and Smoked Oyster Chowder
? John Kernick
There are several tricks to this terrific chowder from Atlanta chef Linton Hopkins. He adds potato chunks to the broth for thickness, then pours in a little naturally low-fat buttermilk for creamy tanginess. And instead of fatty bacon, he uses smoked oysters to give the chowder a slightly woodsy flavor.
Grouper with Roasted Corn and Peppers
Toss the corn and peppers with a little oil and thyme, then let them roast for a few minutes before adding the fish. In virtually no time at all, you'll have a delicious dinner with only one pan to wash.
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