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 pair perfectly with fluffy cooked rice or crusty baguettes for sopping.
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, 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. Here, 5 of our best grouper recipes.
When it comes to eating well, star chef Bobby Flay champions the tried-and-true method of cooking fish in parchment. Flay swears that it's not only a foolproof method, but it also yields the perfect steamed piece of fish. He likes serving the grouper with a quick and punchy citrus sauce and a briny "martini" relish made with olives. Slideshow: More Quick Fish Recipes
This dish is all about my home state,” Hopkins says. The grouper represents the coast, while the creamy butter beans, tomato and dill exemplify the seasonal bounty. “It’s Georgia on a plate.Quick Fish RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook
This dish was inspired by the delicious local grouper Jacques Pépin picks up at the beach when the fishermen return with their catch. Here, the skinned fillets are steamed over a bed of simmering local vegetables, including a dice of juicy jicama, which Jacques usually adds raw to salads for a cool crunch. More Recipes From Jacques Pépin
Bryan Caswell's method for making his version of corn pudding is brilliant in its simplicity: He grates corn on the cob, places it in a hot skillet and bakes it. As the corn cooks, it turns creamy in the middle and crusty on the edges. Caswell's tip: "Be sure to bear down on the cob a bit when grating to extract all the juices in the kernels." Southern Comfort Food Recipes