Sweet & Sour deep-fried red grouper.
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There are many species of grouper out there, but by far the most commonly consumed are red grouper and gag grouper. They can be found predominantly near Florida and the Mid-Atlantic States, but also as far south as the Central and South America.

Groupers have a mild and unique flavor. Red grouper is milder and a little less firm than the gag grouper, so it is often the more preferred choice. This fish cooks firm with large flakes and holds moisture better than other white meat. Groupers are most commonly fried or grilled, but can also be blackened, baked, broiled, poached or sauteed.

Grouper Cooking Tips

Think Small

To ensure your grouper cooks evenly when grilling, cut large fillets into smaller pieces.

Fish Fillet Sandwich

Due to firmness of meat, groupers make a great sandwich. Very popular in Florida, where grouper are most abundant.

Baking a Grouper

When baking or broiling a grouper, cook 10 minutes per inch of thickness. Stick to a temperature between 400-450° F. Red groupers are a lean fish, so be sure to baste for larger-sized fillets.

How to Fillet Grouper

1. Lay the fish on its side and secure it in place.
2. Cut on an angle from the top of the head down the side, just behind the fins.
3. Make a cut along the top of the grouper, following the spine from the head to the tail.
4. Starting from the cut along the spine, make a long cut from the head to the tail, following as close as you can to the ribs. Repeat this cut, close to the ribs and peeling back the fillet as you go. Be cautious not to cut into the gut when you reach the bottom half of the fish.
5. Cut the skin at the bottom of the fish to fully remove the fillet.
6. Repeat the previous steps for the other side of the grouper.