Products ›› Fish Information ›› Grouper
 Groupers are tropical and sub-tropical residents of reefs and rock outcroppings. They are members of the sea bass family. Much of the U.S. supply is imported from Mexico. The Caribbean and Latin American Grouper is naturally low in fat and has an excellent reputation for taste and texture.
Cooking Method
| Thaw all product under refrigeration for 10–12 hours. |
| Broiled |
2 lbs boneless fillets, 1/4 cup oil, 1/4 cup vinegar, 2 tbs dijon mustard, 1/4 cup water. Place fish in broiler pan. Sprinkle with garlic salt and pepper. Combine other ingredients. Pour over fillets. Cover and refridgerate for 2 hours turning several times. Marinate. Place fish in well greased pan 4 inches from flame for 6–8 minutes basting several times. Pour liquid over fillets in serving dish and garnish with parsley. Serve. |
| Grilled Steamed |
Place fillets on thick foil. Brush with oil. Season to taste. Squeeze 1/2 lemon on fillets. Seal foil tightly. Place on grill at moderate heat. Grill for 15 minutes or until fish flakes when tested with a fork. |
| Baked Low Calorie |
1 lb grouper fillets, 1/2 tsp salt, 1/4 tsp basil, 1 cup spaghetti sauce, 2 tbs chopped onion, 1 tbs water, 1/2 cup shredded mozzarella. Place fillets single layer in well greased baking dish. Combine sauce, water and onion. Spread over fish. Sprinkle with cheese. Bake in pre-heated oven 350°F for 25 minutes or until fish flakes easily when tested with fork.
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