Grouper Recipes

Looking for some ways to add grouper into your rotation? Browse these recipes for pecan-encrusted grouper, seared grouper, and more!

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Pecan Encrusted Grouper with Fresh Cilantro

Ingredients

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Pecan-encrusted grouper with fresh cilantro.
Photo courtesy of North Carolina Sea Grant's Mariner's Menu

1 ½ pounds grouper filet

3 tablespoons butter, melted

½ teaspoon salt

¼ teaspoon white pepper, freshly ground

½ teaspoon garlic, minced

⅓ cup fresh cilantro, finely chopped

½ cup pecans, finely chopped

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a small bowl, combine the butter, salt, pepper, garlic, and cilantro. Brush the mixture over the fish.
  3. Sprinkle the pecans over the fish, pressing lightly.
  4. Place the filets in a lightly greased baking dish and bake at 425 degrees Fahrenheit until the fish flakes easily with a fork, about 10 to 15 minutes.

Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.

Baked Grouper with Green Onion and Mushrooms

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A close up of baked white fish filet that is topped with a buttery mushroom and green onion mixture. In the background is salad with leafy greens and tomatoes.
Recipe and photo courtesy of North Carolina Sea Grant

Ingredients

1 pound grouper filet

4 tablespoons butter, 1 tablespoon melted

1 cup green onion, thinly sliced

½ pound small mushrooms, sliced

2 tablespoons fresh dill, minced (or 1 tablespoon dried)

Salt and freshly ground black pepper to taste

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Place the grouper filets in a greased baking dish and brush them with the melted butter. Sprinkle them with salt and pepper.
  3. In a small saucepan, melt the remaining 3 tablespoons of butter. Add in the green onion and mushrooms and sauté lightly.
  4. Add in the dill and mix well. Then spoon the mixture over the fish.
  5. Bake until done, about 15 to 20 minutes.

Recipe courtesy of North Carolina Sea Grant, contributed by Joyce Taylor. From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Broiled Grouper with Dijon Mayonnaise

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A close up image of broiled white fish filet that has a brown seasoned crust. There is a white mustard sauce drizzled on the black plate that the cooked filet is on.
Recipe and photo courtesy of North Carolina Sea Grant Mariner's Menu

Ingredients

For Grouper

1 ½ pounds grouper filet, cut into serving-size pieces

3 tablespoons butter, melted

Salt and freshly ground black pepper to taste

For Dijon Mayonnaise

½ cup mayonnaise

½ tablespoon Dijon mustard

1 tablespoon dry white wine

½ teaspoon minced garlic

¼ teaspoon Tabasco sauce

⅛ teaspoon freshly ground white pepper

Directions

  1. Prepare Dijon mustard by combining the ingredients in a small bowl. Refrigerate until ready to serve.
  2. Place an oven rack in the top third of the oven and preheat the broiler.
  3. Place the grouper filets on a lightly greased broiler pan. Brush them with the melted butter and season them with salt and pepper.
  4. Broil the fish until done. About 8 to 10 minutes.
  5. Place the broiled filets on a serving dish and drizzle with Dijon Mayonnaise to serve.

Recipe courtesy of North Carolina Sea Grant Mariner’s Menu, contributed by Joyce Taylor.

Grilled Spice-Rubbed Fish Steak

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grilled mahi.jpg
Grilled mahi steaks. Photo credit: Shutterstock.

This recipe works great with any thick-cut fish steaks, including opah, swordfish, grouper, tuna, or mahi.

Ingredients

1 pound opah, cut into 4 pieces

1 tablespoon ground coriander

1 tablespoon ground cumin

½ tablespoon dried oregano

½ teaspoon cayenne pepper

½ teaspoon salt

Pinch of pepper

Directions

  1. Preheat charcoal grill. Combine spices in a small bowl. Sprinkle enough spice mix on opah to cover one side. Spray side of opah with a touch of cooking spray (to prevent sticking on the grill).
  2. Place opah spice side down and cook for 8 to 10 minutes then flip and cook on the other side for 8 to 10 minutes.

Recipe adapted from Chef Joshua Butler, Florida Chef, 2005 Great American Seafood Cook-Off.

Italian Seared Grouper

Ingredients

6 (6-ounce) well-trimmed center cut grouper filets

2 tablespoons dried basil

1 teaspoon dried sage

3 tablespoons dried parsley

1 tablespoon cracked black pepper

1 teaspoon kosher salt

1 tablespoon onion powder

1 teaspoon garlic powder

Directions

  1. Blend together basil, sage, parsley, black pepper, salt, onion powder, and garlic powder. Lightly dust grouper with the herb mixture on one side and set aside.
  2. Heat the skillet and place olive oil in the pan. Make sure the pan is hot. (A drop of water should pop when added to the skillet.)
  3. Sear grouper for 2 minutes with the herb side down. Reduce heat to medium and flip fish. Cook for an additional 3 minutes and remove from the pan.

Recipe adapted from Chef Rob Stinson, Mississippi Chef, 2009 Great American Seafood Cook-Off.

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