Groupers belong to the sea bass family. They're mostly found in temperate waters in the mid-Atlantic, Florida, and down to the Caribbean and South America, but they can also travel as far north as Massachusetts.
Our fresh, local Black Grouper is the least common grouper. It is a tasty fish, mild, with a distinct flavor somewhere between halibut and bass. Black grouper is firm, meaty, and moist.
This versatile fish can be fried, grilled, skewered, or used in chowders and soups. In the south, blackened grouper is a favorite. Grouper is very forgiving; it can be overcooked and still remain moist.
Check out this recipe for sautéed grouper with an Italian flair.
- Grouper Fillets
- Garlic Cloves
- Dried Oregano
- Can of Chopped Tomatoes
- Kalamata Olives
- Olive Oil
- Salt & Pepper