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 .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
- 1 pound grouper filet cut into 4 equal pieces
- Extra virgin olive oil (EVOO) to coat
- 1 tsp celery salt
- 1 tsp cracked black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- Pinch or 2 of cayenne pepper
Total time:20 min – Prep time:15 min – Cook time:5 min – Serves:2 people
1. In a small bowl, combine all the dry seasonings. Rub EVOO all over both sides of the fish. Then, coat the filets with the dry seasonings and set aside for up to 30 minutes.
2. Preheat the GF grill to high for approximately 5 minutes.
3. Brush a little EVOO 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.
Grilled Grouper Sandwich
- 4 soft buns, such as hamburger buns
- 1-1/2 TBS butter at room temperature
- Juice from 1/4 lemon
- 4 TBS 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
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 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.
If you grill the potatoes before the fish, just keep them warm in a low oven until your sandwiches are assembled.
- 3 or 4 medium white potatoes
- Extra virgin olive oil (EVOO) to coat
- Sea salt and cracked pepper to taste
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.
- 1/2 head of green cabbage
- 2 large carrots
- 1-1/2 cups mayonnaise
- 3 TBS sugar
- 3 TBS white wine vinegar
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
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.
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.