Grilled Grouper

This short ingredient list and convenient prep time will have you adding grilled grouper to your regular rotation of weeknight meals.

Follow these tips from our Test Kitchen for grilling success: Get the grill really hot, oil the grates, then use your grill brush to clean the grates. After placing fish on grates, leave them alone until you see a thin layer of opaque flesh on the grill side, then rotate or turn the fish.

For best results, use a metal grill spatula. If grouper isn't available, striped bass is a very delicious alternative and the flavor and texture is much like grouper. Purchase the fish from your local fish market, and ask your fishmonger to remove the skin for you—this can be tricky and you might lose a lot of the fish if you are not handy with a knife.

What Is Grouper?

Grouper refers to several species of fish, including red grouper, black grouper, gag grouper, and more. They're saltwater fish found in warm, tropical waters around the world like the Gulf of Mexico. Cooked grouper has a mild, sweet flavor and firm texture, and can be prepared in a variety of ways, including grilling, baking, frying, or broiling. The taste is similar to bass or halibut.

In Southern cuisine, grouper is often served baked, grilled, blackened, fried, in sandwiches (like po' boys), or added to stews, tacos, and more.

Ingredients for Grilled Grouper

To make grilled grouper, you'll need:

• Extra-virgin olive oil: Helps the fish retain its moisture when cooking, helps with browning, and carries the flavor of the herbs and seasonings.
• Lemon zest and juice: Adds a bright, citrusy note to the fish.
• Kosher salt: Enhances the flavor of the fish.
• Skinless grouper fillets: If grouper isn't available, striped bass is a very delicious alternative and the flavor and texture is much like grouper. If you're nervous about removing the skin, your fishmonger should have no problem taking care of it for you.
• Drained capers: For a pop of salty, briny flavor that complements the fish.
• Scallion: For a mild oniony flavor.
• Fresh thyme: Adds a floral note that complements the flavor of the grouper without overpowering it.
• Fresh dill: A classic herb for pairing with fish.
• Black pepper: Adds a touch of peppery spice.

How To Choose Fresh Grouper

When choosing grouper, look for fish with firm, moist flesh with a translucent, almost light pink hue. It should have nothing stronger than a mild, sea-like odor. Make sure the fish is sitting on fresh, flaked ice. If in doubt, ask your fishmonger about the grouper's freshness before purchasing.

How To Make Grilled Grouper

Grilling imparts a smoky flavor and charred finish to the grouper, while keeping the flesh tender and moist. A quick marinade and dressing boost the flavor of the dish, for a weeknight meal that's just a little bit special. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Gather the ingredients: Prep the fish if needed.
• Step 2. Prepare the grill: Preheat a grill to medium-high (400°F to 450°F).
• Step 3. Prepare oil mixture for fish: Whisk to combine 2 tablespoons oil, 1 tablespoon lemon juice, and 1/2 teaspoon salt. Toss with grouper fillets to coat. Set aside 15 minutes.
• Step 4. Make caper dressing: Whisk together remaining ingredients. Set aside.
• Step 5. Grill grouper: Grill fish, uncovered, until grill marks appear and bottoms turn opaque. Flip and grill until opaque throughout. Transfer to a platter, and drizzle with caper mixture. If desired, garnish with additional zest.

What the Southern Living Community Is Saying

This recipe gets rave reviews, and for good reason. This grilled grouper is delicious, easy to make, and just a little bit unique.

One Southern Living community member said, "I made this with grouper straight off the boat. I was looking for a great recipe to showcase this expensive fish ... I served it on top of Carolina Gold rice made with homemade shrimp stock with a side of ginger-garlic bok choy. It was so good!"

Another Southern Living community member commented, "This recipe was so easy and fish was wonderful! ... I will definitely use this recipe again!"

What To Serve with Grilled Grouper

Pair this grilled fish with some roasted fingerling potatoes and sautéed green beans, or serve it over hot grits for a fun play on fish and grits. For a light meal, plate the grilled grouper on top of a seasonal green salad with fresh tomatoes. The caper dressing can be doubled and used as a salad dressing for greens or freshly boiled potatoes.

Tips for the Best Grilled Grouper

For the best grilled grouper, keep these tips in mind:

• Choose fresh grouper: Fresh fillets should be firm and moist, with no off colors or odors.
• Take time to marinate: Even a short time in the marinade enhances the flavor of the fish and keeps it moist while cooking.
• Preheat the grill: Helps sear the fish and prevents sticking.
• Clean and oil the grates: To prevent sticking.
• Grill marks: For the best grill marks, place the fish down directly over the heat source of the grill, and leave them in place until grill marks appear. Use a metal grill spatula to flip.
• Avoid overcooking: To keep the fish moist, avoid overcooking.

How To Store and Reheat Leftover Grilled Grouper

Refrigerate leftover grilled grouper in an airtight container for up to two days. Reheat, covered, in a preheated 300°F oven, in a pan on the stovetop, or in the microwave. Make sure to bring the internal temperature of the fish to 165°F before serving.

More Grilled Seafood Recipes You'll Love

Summer is made for grilling, and these seafood recipes are the perfect way to enjoy the season:

• Easy Grilled Salmon
• Grilled Shrimp-and-Squash Pasta with Summer Herbs
  
• Bacon-Wrapped Shrimp Skewers with Chipotle Comeback Sauce
• Grilled Shrimp Po' Boys with Quick Remoulade Sauce
• Grilled Royal Reds with Lemony Garlic Butter
• Lemon Pepper-Salmon Kebabs
• Grilled Corn-and-Salmon Salad with Tomatoes
• BBQ Cedar Plank Salmon

Editorial contributions by Katie Rosenhouse.