Grouper is a mild fish that cooks up moist, but firm. The Red variety is slightly sweeter and more mild than Black grouper. Grouper is a blend of both bass and halibut. Available frozen year-round and fresh during season.


Cooking Tips

Grouper is extremely versatile as it can be fried, grilled, baked or using in chowders and soups. Don’t fret about overcooking – grouper will maintain moist even when overcooked. Seabass and Mahi Mahi are common replacements.

Grouper Recipes

Pecan-Crusted Grouper

Blackened Grouper

(Email) Roasted Grouper with Seafood Risotto

(Email) Another Grouper with Seafood Risotto

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