Pan-Seared Grouper

Recently, I’ve been experimenting with different species of fish that I don’t normally eat. This last week, I went with grouper and absolutely loved it. With a taste a little bit like Chilean sea bass, this mild-flavored fish is solid with a buttery texture and can be substituted for halibut or even cod. It’s less expensive than halibut but a little bit more than cod … regardless, if you have a favorite recipe for either of those, try using grouper next time.

According to the NOAA, U.S. wild-caught black grouper is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.

As for sustainability, Seafood Watch lists some “U.S.-caught black grouper, gag, Hawaiian grouper, red grouper and yellowedge grouper, as good alternatives” but warns consumers to “know that some U.S.-caught grouper are on the avoid list too.” Additionally, stay away from all sources of scamp, snowy grouper and Warsaw grouper as well as black and red grouper from Mexico.

Interestingly, grouper are managed differently in Gulf waters versus the Atlantic and in state versus federal waters. Learn more at the Florida Fish and Wildlife Conservation Commission website.

As for cooking grouper, you can do a simple white wine, lemon sauce and sage sauce, or even a brown-butter garlic sauce. My only suggestion is to keep it simple. And here’s a super simple way to cook grouper at home.

Pan-Seared Grouper
4 grouper fillets
4 oz butter
1 Tbs olive oil
3-4 cloves garlic, minced
2-3 Tbs pine nuts, chopped or kept whole
2 Tbs fresh basil, chopped
2 Tbs fresh parsley, chopped
½ cup white wine

Warm butter, olive oil and garlic over med-high heat. Sauté grouper fillets for 4 minutes, turnover and add pine nuts, basil, parsley and cook for another 4 minutes. Add wine. Reduce heat so the liquid simmers, cover and let cook for another 8-10 minutes. Serve with whatever floats your boat but if you’re trying to introduce more seafood into your family’s diet, I suggest going with something everyone already loves like french fries ; ) Enjoy!

A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.

Coming up NEXT on the blog … whole mackerel and a new fish I’d never even heard of. Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then.  xoxox