Grouperis mild and somewhat sweet in flavor, grouper is great grilled, fried, poached, steamed, baked, broiled, or sauteed. Grouper meat cooks up firm with big flakes. Also great in sandwiches and blackened.
Skin can be removed before or after cooking. Grouper can be seared in a medium-hot pan with a bit of Canola or Grapeseed oil (ideal because it has a high smoking point) or it can be grilled on a hot oiled grill grate. Grouper is considered done when it is just opaque and flakes easily with a fork. Try McGowan & Sons Proprietary Blackening Seasoning!
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