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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|
|Amount Per Serving||%DV|
|Calories from Fat 23||(9%)|
|Total Fat 2.6g||4%|
|Saturated Fat 0.6g||3%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.8g|
|Trans Fat 0.0g|
|Total Carbohydrate 0.0g||0%|
|Dietary Fiber 0.0g||0%|