Best grouper recipes

Grouper is similar in taste to perch and halibut: very mild but firm enough to cook in a grill pan. Because grouper fillets can be more expensive, we emphasize 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 a built-in sauce, or in Chef Linton Hopkins’ Summer Pan-Roasted Grouper recipe.

Grouper with cucumber salad and soy mustard dressing

© Mark Roeper


A simple salad of julienned cucumbers and carrots tossed with a soy mustard dressing makes this light seafood dish incredibly vibrant.

Bahian seafood stew with coconut and tomato

© John Kernick

In Bahia, chefs prepare endless variations of this traditional stew: with lobster, with shrimp, or with fish and shrimp, as in this version by chef Eric Ripert. What is constant is the coconut milk and the freshness and robust simplicity of the dish. All you need to do is sauté aromatic vegetables, then add seafood and coconut milk and simmer briefly until tender.

Pan-roasted grouper with tomato and butterbean salad

© Chris Hof

“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.”

Grilled grouper

Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

Seasoned simply with salt, pepper, and smoked paprika, mild grouper fillets take on a slightly smoky, savory flavor when wrapped with scallion, lemon, and butter on the grill. These packets leave the fish perfectly moist and flaky, and prevent potentially sticky grill grates. The built-in sauce cooks as the butter and lemon melt into the fish and goes perfectly with lightly cooked rice or crusty French bread for dipping.

Provencal Fish Soup

© Mark Roeper

At the Craggy Range winery’s Terrôir restaurant, former chef Sara Simpson flavored her luscious seafood soup with port, red wine and the usual splash of liquorice-scented Pernod.

Shrimp and smoked oyster soup

© John Kernick

There are several tricks to this amazing 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 tartness. And instead of fatty bacon, he uses smoked oysters to give the chowder a slightly woody taste.

Grouper With Roasted Corn And Paprika

© Melanie Acevedo

Mix the corn and peppers with a little oil and thyme and let them roast for a few minutes before adding the fish. You’ll have a delicious dinner in no time with just one pan to wash up.