Lemon and Herb Crusted Grouper Recipe | RecipeLabs (2024)

FAQs

Should grouper be cooked through? ›

Its flesh should be opaque and should flake easily using a fork. Internal temperature should register around 145 degrees F at the thickest part of the fish.

When you overcook fish, it can become dry, tough, and lack flavor. Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery.

This type of grouper tastes good with virtually all fish-cooking techniques — whether you fry, poach, bake, broil, or grill it. With thick fillets that hold together after cooking, grouper is ideal for making chowders and seafood sauces.

Grouper is a lean, firm, white-fleshed fish with a meaty texture and large flake. The flesh contains no intramuscular bones, and the flavor is almost chicken-like, with very little fishy taste.

Not all of them – only the tiny parasites called monogeneans living on the gills of these beautiful fish. Monogeneans are tiny animals, less than 1 mm in length – you will hardly see them on a fish's gill without a microscope.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

Hammour fish (grouper fish) are known to be of great nutritional value for human consumption, as their protein has a high biological value and contains all the essential amino acids. Grouper fish are also a good source of minerals, vitamins, and fats that contain essential fatty acids.

Soaking fish is often done to remove any fishy odors. For a delicate, mild fish like grouper, soaking is not recommended.

Generally smaller than a black or gag grouper, the scamp grouper is known as the best among the family when it comes to taste and flavor. The average size of this fish is just under 2 feet and usually weighs around 5 pounds.

While baking or frying the fish is delicious, the best way to eat it is to grill it! As someone who can sometimes be wary of some seafood tasting too 'fishy', grouper has proved to be a delicious fish to include regularly! It's quick and easy to make, taking less than 8 minutes all up.

How often should you eat grouper? ›

Halibut, grouper, mahi-mahi, albacore tuna and canned tuna fall under the FDA's “good choices” category and should be eaten no more than once a week. Swordfish, orange roughy and bigeye tuna are best avoided, as they contain the highest levels of mercury.

Place foil packets on unoiled grill grates; grill, covered, until a thermometer inserted into grouper registers 135°F, 8 to 10 minutes. Transfer foil packets to a baking sheet and let rest 5 minutes (the grouper will continue to cook until the internal temperature reaches 140°F to 145°F).

Grouper. A lean fish in the sea bass family, typically found around coral reefs. Flavor/Texture: This white-fleshed fish is mild and sweet, with a firm texture and a large flake. Substitutes: Black sea bass is the most likely substitute, although you could also use snapper, mahi mahi or shark.

Grouper Prices

You can expect to pay roughly $36 per pound when buying Red Grouper fillets online. For fresh, whole red grouper the price goes down to about a third of the fillet price per pound.

And while the Centers for Disease Control and Prevention (CDC) say that to avoid foodborne infection, you should not eat raw or undercooked fish, shellfish, or food containing raw or undercooked seafood, such as sashimi, some sushi, and ceviche, we know that these items can be culinary delights when prepared properly.

The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it's done and it will lose its translucent or raw appearance. A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.

These big boys are hard to miss since they're humongous, which is good news if you're looking for something to eat since Giant Grouper Fish will grant you two medium pieces of meat after skinning them with the refined knife.

According to the USDA's Safe Minimum Cooking Temperature Guide, cook fish until the center reaches 145°F on an instant-read or meat thermometer.