How to Cook Grouper

Co-authored by Marrow Private Chefs and Jessica Gibson

Last Updated: January 26, 2023 References

If you're looking for a mild fish that's easy to prepare in a variety of ways, buy grouper. For a quick meal with a crunchy coating, cover the grouper fillets with seasonings and flour. Then fry it on the stove until the fish is golden brown. To make smoky grouper, rub some blackening seasoning on the fish and toss the fillets on a hot grill. If you need a hands-off method for cooking grouper, spread a lemon butter sauce over the fish and bake or broil it until it's flaky.

Ingredients

Pan-Fried Seasoned Grouper

2 pounds (0.91 kg) of grouper fillets, washed and patted dry
Salt and pepper to taste
1 teaspoon (4 g) of Old Bay seasoning
1/2 teaspoon (1 g) of garlic powder
1/2 teaspoon (1 g) of onion powder
1/4 teaspoon (0.5 g) of paprika
1/2 cup (60 g) of flour
1 tablespoon (15 ml) of olive oil
2 tablespoons (28 g) of butter, melted

Makes 4 to 6 servings

Grilled Grouper with Blackened Seasoning

1⁄4 cup (27 g) of smoked paprika
2 tablespoons (8.5 g) of dried thyme
2 teaspoons (4 g) of onion powder
1 1/2 teaspoons (9 g) of kosher salt
1 1/2 teaspoons (3 g) of garlic powder
1 teaspoon (2 g) of ground black pepper
1/2 teaspoon (1 g) of dry mustard
1/2 teaspoon (1 g) of ground red pepper
1/2 cup (113 g) of butter, melted
2 pounds (0.91 kg) of grouper fillets
1 tablespoon (15 ml) of olive oil
Lemon wedges, for serving

Makes 4 to 6 servings

Baked or Broiled Grouper with Lemon

2 tablespoons (30 ml) of vegetable oil
2 tablespoons (28 g) of unsalted butter, melted
2 tablespoons (30 ml) of lemon juice
1 tablespoon (8 g) of grated ginger
1/8 teaspoon (0.7 g) of salt
1/8 teaspoon (0.3 g) of ground black pepper
1 tablespoon (10 g) of chopped shallots
1 pound (450 g) of grouper fillets

Makes 4 servings

Method 1

Method 1 of 3:

Pan-Fried Seasoned Grouper

1
Heat 1 tablespoon (15 ml) of olive oil in a skillet and dry the fillets. Set a heavy skillet on the stove and pour in the oil. Turn the burner to medium-high and heat the oil until it shimmers. While the oil heats, set 2 pounds (0.91 kg) of grouper fillets on a plate and pat them dry with a paper towel.
- Drying the grouper will help the seasoning stick to the fish.
- Heat the oil just until it shimmers, but before it begins smoking.
2
Stir together Old Bay, garlic powder, onion powder, and paprika. Get out a small bowl and mix together 1 teaspoon (4 g) of Old Bay seasoning, 1/2 teaspoon (1 g) of garlic powder, 1/2 teaspoon (1 g) of onion powder, and 1/4 teaspoon (0.5 g) of paprika. ^{[1]
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- Add salt and pepper according to your taste.
Tip: Use the same amount of your favorite seasoning instead of the Old Bay and mix it in with the other spices. For example, try Cajun seasoning, curry paste or powder, Italian seasoning, or barbecue rub.

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3
Coat the fillets in seasoning and flour. Sprinkle the seasoning mixture over both sides of the grouper fillets. Use your hands to gently press it into the fish so it sticks. Then put 1/2 cup (60 g) of flour into a shallow dish and lay the fillets in it. Flip the fillets over so they're lightly coated in the flour.
- Add more flour to the dish if your grouper fillets are large.
- The flour coating will make the fish crispy as it pan-fries.
4
Lay the fish fillets in the hot skillet and cook them for 4 minutes. The fish should start sizzling as soon as it hits the hot skillet. Arrange the fillets so they're in a single layer and pan-fry them for 4 minutes without moving them in the skillet.
5
Flip and cook the fish for 4 more minutes. Use a fish spatula to carefully flip each fillet over. Leave them to cook for 4 more minutes without moving them again. This will ensure that the fish fillets cook completely and evenly.
- Once the grouper has finished cooking, you should be able to flake center of the fish with the tines of a fork.
6
Brush the grouper with melted butter and serve it. Turn off the burner and brush 2 tablespoons (28 g) of melted butter over each of the fillets. Transfer the fish to plates and serve the fillets immediately.
- To store leftover fish, put it in an airtight container in the refrigerator for up to 3 or 4 days. Keep in mind that the fish will soften as it's stored, so if you want crispy fish, try to eat it the same day you pan-fry it.

Method 2

Method 2 of 3:

Grilled Grouper with Blackened Seasoning

1
Heat a grill and cast-iron skillet to high heat. Turn a gas grill to high. If you're using a charcoal grill, fill a metal chimney with charcoal briquettes and light them. Heat the briquettes until they're lightly covered with ash and are hot. Then dump the briquettes onto the grill grate. Place a cast-iron skillet on the gas or charcoal grill grate and leave it to heat while you prepare the grouper. ^{[2]
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Tip: Heating the cast-iron skillet will make the grouper crisp up as soon as you lay it in the skillet. Heat it for at least 5 minutes so the fish crisps instantly.
2
Mix blackening spices in a small bowl. Get out a bowl and put all of the spices for the blackening seasoning into it. Stir or whisk them until they're combined. You'll need:^{[3]
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- 1⁄4 cup (27 g) of smoked paprika
- 2 tablespoons (8.5 g) of dried thyme
- 2 teaspoons (4 g) of onion powder
- 1 1/2 teaspoons (9 g) of kosher salt
- 1 1/2 teaspoons (3 g) of garlic powder
- 1 teaspoon (2 g) of ground black pepper
- 1/2 teaspoon (1 g) of dry mustard
- 1/2 teaspoon (1 g) of ground red pepper
3
Dip the grouper in melted butter and season it with the blackening rub. Pour 1/2 cup (113 g) of melted butter into a shallow dish and get out 2 pounds (0.91 kg) of grouper fillets. Dip each fillet into the butter and then place the fish on a baking sheet or platter. Sprinkle some of the blackening seasoning over both sides of each fillet.^{[4]
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- Press the blackening seasoning into the fillet so it sticks.
- The amount of blackening seasoning you'll need for each fillet will depend on the size of the fillets and how spicy you want the fish to be.
4
Pour olive oil in the skillet and lay the fish in it. Carefully remove the hot cast-iron from the hot grill and pour 1 tablespoon (15 ml) of olive oil into it. Swirl the pan around so the skillet is coated. Then place the seasoned fillets into the skillet.^{[5]
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- It's fine if the fillets overlap a little, but try to place them in a single layer so they blacken evenly.
5
Cover and grill the grouper for 6 to 8 minutes, flipping it once. Set the skillet on the grill and cover the grill. Carefully flip the fish over once they've cooked halfway. If any seasoning has slid off of the fish, brush it back over the tops of the fillets. Continue to grill the grouper until it's flaky and opaque.^{[6]
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- The blackened fish should be dark and appear firm in the center.
6
Serve the grilled and blackened grouper. Remove the skillet with the blackened fillets from the grill. Transfer the fish to plates and serve it immediately with your favorite sides. For example, serve the fish with dirty rice and cornbread.
- Store leftover grouper in an airtight container in the refrigerator for up to 3 or 4 days.

Method 3

Method 3 of 3:

Baked or Broiled Grouper with Lemon

1
Preheat the oven to 350 °F (177 °C) or turn the broiler to high. If you'd like to bake the grouper, turn on the oven and adjust the racks so there's one in the center of the oven. To broil the grouper, turn the broiler to high and move a rack so it's 5 to 6 in (13 to 15 cm) below the heating element.^{[7]
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- Some broilers are inside the oven near the top while others are located underneath the oven.
- If your broiler only has an "on" setting, turn it on to begin heating.
2
Combine the oil, butter, juice, ginger, salt, pepper, and shallot. Pour 2 tablespoons (30 ml) of vegetable oil, 2 tablespoons (28 g) of melted butter, and 2 tablespoons (30 ml) of lemon juice into a bowl. Stir in 1 tablespoon (8 g) of grated ginger, 1/8 teaspoon (0.7 g) of salt, 1/8 teaspoon (0.3 g) of ground black pepper, and 1 tablespoon (10 g) of chopped shallots.^{[8]
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3
Place 1 pound (450 g) of grouper fillets in a baking dish or sheet. If you're baking the fish, get out an oven-safe dish that's large enough to hold the fillets and arrange the grouper in a single layer. To broil the grouper, get out a baking sheet and grease it before laying the fillets across it.^{[9]
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- Avoid using a broiler pan with slits or holes since it will be difficult to remove the fish from the pan.
- Spray the sheet with cooking spray or brush it with a little vegetable oil.
4
Spread the lemon butter mixture over the grouper. Carefully turn each fillet over so they're coated on both sides with the lemon butter mixture. It's fine if some of the mixture pools around the sides of the fillets.^{[10]
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5
Bake or broil the fish for 5 to 7 minutes. Put the baking dish in the center of the preheated oven or place the baking sheet below the preheated broiler. Cook or broil the fish until it's opaque and flaky when you drag a fork across the center.^{[11]
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- If the fish is more than 1 in (2.5 cm) thick, it may need to cook for 1 to 2 more minutes.
6
Serve the baked or broiled grouper. Turn off the oven or broiler and remove the grouper. If there's any lemon butter sauce around the fish, spoon it over the fillets and serve the fish fillets while they're hot.^{[12]
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- Refrigerate leftover grouper in an airtight container for up to 3 or 4 days.

Expert Q&A

Question

How do you pan-sear grouper?

Marrow Private Chefs
Private Chefs
Marrow Private Chefs are based in Santa Rosa Beach, Florida. It is a chefs’ collaborative comprised of an ever-growing number of chefs and culinary professionals. Though regionally influenced primarily by coastal, traditional southern, cajun, and creole styles and flavors, the chefs at Marrow have a solid background in all types of cuisine with over 75 years of combined cooking experience.

Marrow Private Chefs

Private Chefs

Expert Answer

Cut the fish to the desired size fillets, pat them dry with a paper towel, and season them generously with salt and pepper. Get a pan hot (350-400°F/177-204°C), use flaxseed or avocado oil (which has a high smoke point), and place 2-3 fillets on the pan—don't overcrowd. Wait 60-90 seconds, then flip the fish over (this will produce a beautiful, seared crust). After another 60 seconds, remove the fish from the pan, place them on a baking sheet, and finish in a 350°F (177°C) oven for 8 minutes.
Question

Can I use these same steps for frozen grouper?

Community Answer

Yes, but let it thaw first unless it comes prepackaged with alternate instructions.
Question

I have a 5 pound stuffed grouper to bake. How long should I bake it?

Chiffre- Nummer

Community Answer

Preheat oven to 360°F and bake the grouper for approximately 18-23 minutes until the meat flakes become white. You can also grill it a bit so that the skin becomes crispy. Use a bit of butter on the outside.