Ingredients Seafood Fish Grouper 8 Great Grouper Recipes By Food & Wine Editors Updated on March 2, 2023 Share Tweet Pin Email Trending Videos Photo: Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell 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. 01 of 08 Grouper with Cucumber Salad and Soy-Mustard Dressing © Mark Roper A simple salad of julienned cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant. Get the Recipe 02 of 08 Bahian Seafood Stew with Coconut and Tomato © John Kernick 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. Get the Recipe 03 of 08 Pan-Roasted Grouper with Tomato and Butter Bean Salad © Chris Court "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." Get the Recipe 04 of 08 Grilled Grouper Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell 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. Get the Recipe 05 of 08 Provençal Fish Soup © Mark Roper At Terrôir 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. Get the Recipe 06 of 08 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. Get the Recipe 07 of 08 Grouper with Roasted Corn and Peppers © Melanie Acevedo 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. Get the Recipe 08 of 08 Tunisian Fish and Vegetable Stew © Kristin Gladney This fragrant stew calls for cod, but notes any relatively firm, white-fleshed fish like grouper works well. The fish simmers with carrots, turnip, zucchini, and potatoes in a spicy tomato broth redolent of garlic and cumin. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit