Grouper is similar in flavor to bass and halibut—it’s very mild, but it’s firm enough to cook in a grill pan, as in this recipe for grouper with corn "pudding" and collard greens. Since Grouper fillets can be pricier, F&W’s guide highlights this fresh fish by preparing it with simple ingredients: butter beans, jicama, cucumber, and collard greens. Try Jacques Pepin’s recipe, served with black bean sauce and simmered vegetables, or our Asian-inspired version, which features a soy-mustard dressing and a crispy pan-fried fillet. For easy, flavorful recipes and tips for cooking grouper, check out Food & Wine’s guide.

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