RECIPES GROUPER Posted Mar 27, 2013 By: wfn Grouper Cooking Tips 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. 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.