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A fish weighing from 5-15 pounds. The flesh is lean and firm, but the skin is strongly flavored and should be removed before cooking. Popular varieties are the black grouper, Nassau grouper, red grouper and yellowmouth/yellowfin grouper.
Season: available year-round
How to prepare: braise, grill, poach, saute, steam
Matches well with: garlic, honey, lemon, mustard, spinach, white wine
Substitutions: halibut, sea bass, snapper
Calculated for: 1 fillet
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