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

Popular Grouper Recipes