Grilled Grouper
A light, flaky, and buttery grilled grouper fillet seasoned with fresh herbs and lemon for a perfect coastal-inspired meal.
Ingredients
- •4 grouper fillets (about 6 ounces each)
- •3 tablespoons extra virgin olive oil
- •2 tablespoons unsalted butter, melted
- •3 cloves garlic, minced
- •1 tablespoon fresh lemon juice
- •1 teaspoon dried oregano
- •1/2 teaspoon smoked paprika
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •Fresh parsley, chopped for garnish
- •Lemon wedges for serving
Instructions
- 1
Preheat your grill to medium-high heat, approximately 400°F (200°C), and ensure the grates are clean and well-oiled to prevent sticking.
- 2
In a small bowl, whisk together the olive oil, melted butter, minced garlic, lemon juice, oregano, smoked paprika, salt, and pepper.
- 3
Pat the grouper fillets completely dry with paper towels, then brush both sides of the fish generously with the prepared herb-butter mixture.
- 4
Place the fillets on the grill grates and cook undisturbed for 4 to 5 minutes to allow a nice sear to form.
- 5
Carefully flip the fish using a wide spatula and cook for another 3 to 5 minutes, or until the fish is opaque and flakes easily with a fork.
- 6
Remove the fillets from the grill, garnish with fresh parsley, and serve immediately with extra lemon wedges on the side.
💡 Chef tips
- If you don't have a grill, you can achieve similar results using a preheated cast-iron grill pan on your stovetop.
- Grouper is a lean fish, so be careful not to overcook it; it is done as soon as the center turns from translucent to opaque.
- For extra flavor, you can marinate the fish in the herb mixture for up to 30 minutes in the refrigerator before grilling.
✅ How it should turn out
The finished grouper should have beautiful charred grill marks, a tender and succulent texture that flakes easily, and a bright, buttery aroma with a hint of garlic and citrus.