Oven-Baked Grouper Recipe | gritsandpinecones.com (2024)

FAQs

What temperature should grouper be cooked at? ›

Whether you're cooking frozen grouper filets or fresh ones, aim for a core temperature of 145°F (62°C). Use a meat thermometer and stick it in the filet's thickest part.

While grouper is delicious deep fried, it's a very versatile fish and tends to be indeed fantastic pan-fried, grilled or roasted. Of those options, I'd prefer a fillet skin-on, pan fried, so the skin is crispy. Seasoned with salt, pepper, lemon juice and parsley.

It's lean, moist, and has a lovely mild and slightly sweeter flavor. Grouper lends itself to a variety of preparations--I love it grilled, pan seared, or baked. This time, I obviously went for baked grouper, a healthy and light options for those who are looking for low-carb meals!

Grouper is a lean, firm, white-fleshed fish with a meaty texture and large flake.

Mix together parsley, garlic salt, white pepper, and 1/8 teaspoon paprika in a small bowl. Sprinkle spice mixture on both sides of fillets and lay them on the prepared pan. Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes.

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).

Baking fish is a great way to keep the important nutrients intact without upping the fat content to unhealthy levels. The key to baking fish in a healthy way is to use minimal oil and if you do add oil to the cooking process, make sure it is a heart-healthy one such as olive oil.

Hammour fish (grouper fish) are known to be of great nutritional value for human consumption, as their protein has a high biological value and contains all the essential amino acids. Grouper fish are also a good source of minerals, vitamins, and fats that contain essential fatty acids.

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.

It may sound bizarre, but, according to Epicurious, an effective way to combat fishiness is by soaking the protein in milk prior to cooking. To try this trick in your home kitchen, follow Cook's Illustrated's advice: before cooking, let your fish spend about 20 minutes sitting in milk to absorb any unwanted odors.

Why is grouper so expensive? ›

There are several reasons why grouper has become so expensive in the Sunshine State, including the fact that it is a highly sought-after species, the difficulty of harvesting it, and the strict regulations governing its harvest. First, grouper is a highly sought-after species.

Too much mercury can also harm infants and young children. is recommended not to eat the following fish: largemouth bass, chain pickerel, black crappie, common snook, red drum, yellow bullhead catfish, flathead catfish, spotted sunfish, crevalle jack, bank seabass, weakfish, and scamp grouper.

For instance, if you weigh 150 pounds you should limit yourself to 4.6 ounces per week of Red Grouper. For Snook you could eat no more than 4.2 ounces per week.

What temperature should fish be cooked to? To reiterate, the safe and ideal internal temperature for most fish according to the FDA is 145°F (63°C). However, certain varieties like Ora King Salmon, kanpachi or hiramasa do well at lower internal temperatures if preferred.

According to the USDA's Safe Minimum Cooking Temperature Guide, cook fish until the center reaches 145°F on an instant-read or meat thermometer. There is another way some people gauge the doneness of fish when they do not have a thermometer. They cut the piece of fish in the thickest part and look at the texture.

The USDA recommends cooking fish in general to 145ºF/63ºC, to kill harmful bacteria, but some chefs recommend cooking certain types of seafood a little below this to keep it moist. If you do this, it is important to buy fresh fish from a good fishmonger, to minimise the risk of contamination.