Grouper Fillets With Ginger and Coconut Curry Recipe (2024)

FAQs

How is grouper supposed to be cooked? ›

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).

If you have never eaten grouper before, you are in for a true seafood treat! All ocean grouper (members of the sea bass family) are a prized food fish — and famously tough fighters on the line. Grouper have thick fillets of white, flaky flesh that are sure to please your palate.

It's worth noting, though, the vast difference in prices between Grouper and Pangasius. Wholesale Pangasius can go for as little as $3 to $4 per pound for filets while whole Grouper go for at least $10 per pound. Also, since they're whole, some of the Grouper's meat will be lost to scaling and gutting.

The large, white-flaked flesh contains no intramuscular bones. The skin is tough and strongly flavored and should be removed during cleaning. Grouper has also become the choice of people concerned with healthy eating because it is nutritious in addition to being delicious.

Pan-fried grouper is one of the most popular ways of cooking this noble fish. If thawed, pat the filets dry with a paper towel, rub them with olive oil or butter and your favorite seasonings. Then, cook over high heat in a thick-bottomed or cast-iron skillet with half-an-inch of cooking oil.

The Butter Knife Test

Insert a butter knife at a 45-degree angle into the thickest part of the fish and hold it there for three full seconds. Then, remove the knife and quickly place the knife tip to your bottom lip. If the knife feels warm, the fish should be done. If it's still cool, you need to cook a bit longer.

There are some fish that are very high and mercury and should be avoided altogether, particularly bluefish and grouper, according to the NRDC.

Initially there are gastrointestinal symptoms, such as nausea, vomiting, diarrhoea and abdominal pain. These are followed by neurological symptoms including muscular paralysis starting with numbness, tingling of face, convulsions, respiratory arrest and may even lead to death. Skin rashes may develop after a few days.

According to the AMA (American Heart Association), eating fish at least twice per week may help reduce the risk of heart disease. So, the added benefits of fish outweigh those of chicken.

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.

What state has the best grouper? ›

The Florida Keys. One of the best places to catch Grouper in Florida is the Florida Keys. The Florida Keys are actually around 1,700 islands that border both the Gulf of Mexico and the Atlantic Ocean.

Snapper is slightly sweeter and the meat more delicate, especially when grilled, than Grouper. Most compare its flavor and texture to be similar to that of halibut or sea bass. Grouper on the other hand is milder or more subtle in flavor making it perfect for absorbing either dressings or marinades.

Know the appearance and texture of grouper.

While individual species have unique identifiable characteristics, grouper is commonly described as a lean, white-flesh fish with a taste and texture that is popular and distinct from most common white-flesh fish. Grouper fillets are usually thick with a firm texture.

Goliath grouper can be found on menus in other countries, such as Cuba, according to fishmasters.com. The older they get, the tougher the meat becomes. However, goliath grouper muscles are believed to have a high concentration of methylmercury, which poses a serious human health risk. "Why kill them?

It Can Be Risky

Eating raw or undercooked fish can be a risky endeavor. While some people may enjoy the taste and texture of these foods, consuming them can lead to serious health risks.

Since grouper fillets can be pricier, we highlight this fresh fish by preparing it with simple ingredients like butter beans, coconut milk, cucumber, and lemon. Try it grilled in individual packets that create built-in sauce, or in chef Linton Hopkins' summery pan-roasted grouper recipe.

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.

Grouper has a mild yet distinct flavor, somewhere between Bass and Halibut. The taste of most Grouper is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red Grouper is sweeter and milder than Black Grouper.

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. In addition, overcooked fish can have a severe lack of flavor, as the heat causes the natural oils in the fish to evaporate.