Grouper, a member of the sea bass family, is found primarily in the waters off of the coast of Florida and the Mid-Atlantic States. It can also be found near South America, Central America, and the Gulf of Mexico. Most of our Grouper comes from Florida and is available all year.
The grouper fish has firm, yet flaky flesh with a mild and unique flavor. It is somewhat of a cross between bass and halibut. It takes on seasonings very well and cooks nicely on a George Foreman Grill. Grilled grouper sandwiches are a popular treat in the southern United States where the fish is plentiful.
A 3.5-ounce serving of grouper is only 92 calories and contains only 0.2 grams of saturated fat. It is an excellent source of protein at 19.4 grams per serving. This fish is rich in vitamin B-12, selenium, phosphorous, and potassium.
Selenium is helpful in raising HDL cholesterol levels and in warding off diseases such as cancer. Vitamin B-12 is critical for a properly functioning nervous system and for maintaining adequate energy levels. So, eat this fish when you can get it.
Grilled Grouper Recipes
Like most fish filets, grouper takes only 4 to 5 minutes to cook on a Foreman Grill. I personally like to add a good mix of seasoning to grouper before grilling it. It is one of those fishes that can stand up to lots of seasoning, especially Cajun and blackening spices and herbs. In this basic recipe, we’ll season well first and allow the fish to rest or marinate for a bit.
Seasoned Grilled Grouper Recipe
Ingredients
- 1 pound grouper filet cut into 4 equal pieces
- extra virgin olive oil EVOO to coat
- 1 teaspoon celery salt
- 1 teaspoon cracked black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 pinch cayenne pepper
Instructions
- In a small bowl, combine all the dry seasonings.
- Rub olive oil all over both sides of the fish. Then, coat the filets with the dry seasonings and set aside for up to 30 minutes.
- Preheat the GF grill to high for approximately 5 minutes.
- Brush a little olive oil on the grill plates. Place the filets on the grill and close the top.
- Cook for 4 or 5 minutes, depending on how thick the filets are. They should be just opaque and flaky in the center. You don’t need to flip the filets.
Notes
- Grouper can stand up to lots of seasoning, especially Cajun and blackening spices and herbs. Feel free to experiment with your own mix.
Nutrition
Grilled Grouper Sandwich
Ingredients:
- 4 soft buns, such as hamburger buns
- 1 1/2 tablespoon butter at room temperature
- juice from 1/4 lemon
- 4 tablespoons mayonnaise (approximately)
- 12 thin pickle slices
- 4 leaves of crisp romaine or iceberg lettuce
- 4 thin slices of ripe tomatoes
- grilled grouper as directed above
Directions:
1. Spread butter on the buns and toast them for up to 2 minutes on the GF grill with the top open.
2. Meanwhile, mix the lemon juice with the mayonnaise. Spread that on both halves of the buns.
3. Assemble the sandwiches: Place lettuce on the bottom bun, add tomato, fish, and then the pickles. Top the assembled sandwiches with the other bun half and enjoy.
Sides for a Grouper Sandwich
A grilled grouper sandwich needs some great sides. This sandwich recipe is great with crispy potato fries or Foreman grilled potato rounds. It is also excellent with a crunchy side slaw. Here are 2 recipes to pair with your sandwich.
Grilled Potatoes
If you grill the potatoes before the fish, just keep them warm in a low oven until your sandwiches are assembled.
Ingredients:
- 3 or 4 medium white potatoes
- extra virgin olive oil (EVOO) to coat
- sea salt and cracked pepper to taste
Directions:
1. Heat the GF grill to high.
2. Leave the skin on the potatoes, but wash them well first. Slice into 1/4” thick rounds and coat all sides with EVOO, salt, and pepper.
3. Grill for up to 10 minutes with the top closed. Check at 7 minutes.
Easy Cole Slaw
Make this before you grill your fish so that it can chill in the refrigerator for at least 30 minutes. You can even make it up to a day ahead.
Ingredients:
- 1/2 head green cabbage
- 2 large carrots
- 1 1/2 cups mayonnaise
- 3 tablespoons sugar
- 3 tablespoons white wine vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
Directions:
1. In a large bowl, combine mayonnaise, sugar, vinegar, salt, and pepper.
2. Using a box grater shred the cabbage and carrots. Or, do this with the shredder attachment on a food processor. Add the shredded vegetables to the bowl and toss to coat with the dressing. Chill for at least 30 minutes.
Final Thoughts
Grouper is a versatile fish that is eaten year-round in the south. It isn’t always easy to come by up north. When it does show up in the north it is usually in summer. That makes it a perfect fish for grilling and eating at an outdoor event.
What I like to serve with a well-seasoned, grilled grouper dish is a dry, crisp white wine, such as a sauvignon blanc or an unoaked chardonnay. What also goes well with this fish, especially the sandwich recipe, is an ice-cold, old-school, unflavored American beer in a bottle. If alcohol is not on your thing, I recommend a tart homemade lemonade with grouper. Enjoy.
I’ve tried the sandwich and it was just divine!