Grouper touts a stellar reputation for great taste, texture and versatility. Enjoy this coastal favorite in many delicious ways, from grilled or fried to barbecued, baked or sautéed.
BAKE OR BROIL
To Thaw: Remove fillets from vacuum wrap. Place fillets in bowl of cool water until completely thawed or place in refrigerator for 24 hours until thawed.
Simple Preparation Instructions: For best taste and texture, bake or sauté the grouper fillets.
Bake: Preheat oven to about 425°F. Place fillet in lightly oiled shallow baking dish. Season with salt, pepper, and butter or margarine. Bake 6 to 10 minutes per inch of thickness of fillet until it is just opaque throughout.
Sauté: Season with coarse salt, pepper or herbs. Add two tablespoons oil or butter to skillet. Heat oil over medium or medium-high, but don’t allow oil to smoke. Place fillets in skillet and cook (skin-side down) for 1 to 4 minutes. Shake pan occasionally while the fish is cooking to prevent it from sticking. Turn the fish over and cook for another 1 to 4 minutes until fish flakes easily and is opaque in the middle.
Pan Fry: Fry a single layer of fillets in a skillet with hot oil at 350°F until golden brown or until fish flakes easily. Transfer to plate lined with paper towels to drain, and serve immediately.
Broil: Preheat broiler. If desired, season fish with salt, pepper and lemon juice. Place pan containing fish 4 to 5 inches from heat and broil 6 to 10 minutes per inch of thickness of fillet. Test flaking at thickest part of fillet.
CAUTION: Contents will be hot. Heating times are approximate. They will vary due to the make, model and temperature calibration of your stove or oven.