Grouper Week Recipes

Back to Grouper Week

Caretta on the GulfMystic FishSea Sea RiderHubbard's MarinaSea PorchRumfish
Bon AppetitFresh from FloridaTradeWinds Island Grand ResortCompass GrilleCooters Restaurant & BarSea Salt Restaurant
The Hangar Restaurant & Flight LoungeThe Birchwood Birch & VineRum Runners Bar & GrillHarry's Beach BarJimmy's Fish HouseSila's Steakhouse & Seafood Grill
Packard's SteakhouseOpal Sands ResortCooters Restaurant & BarCrabby's DocksideCrabby's Bar & GrillSalty's Island Bar & Grille

Caretta on the Gulf | Grouper Tacos

Difficulty: Moderate
No. of Servings: 1
Preparation Time: 20
Cooking Time: 12
Pico de Gallo
Yellow & Red Grape Tomatoes, Halved
Red Onion, Small Diced
Jalapeno Pepper, Seeded & Small Diced
Cilantro, Chopped
Limes, Juiced

Kosher Salt & Black Pepper, To Taste
Mix Together, Season
Cilantro Crème
Sour Cream
Cilantro, Chopped
Lime, Juiced
Kosher Salt, To Taste
Blend Together, Season

Caretta on the Gulf | Black Grouper

Carnaroli Rice, Fennel, English Pea, Asparagus Duet,
Hen of the Wood, Truffle Foam
Difficulty: Moderate
No. of Servings: 1
Preparation Time: 35
Cooking Time: 18

Ingredients & Instructions:
Carnaroli Risotto
Fennel, Small Diced
Carnaroli Rice, Blanched
White Wine
Fish Fume
Heavy Cream
Kosher Salt & White Pepper, To Taste
Saute Together, Season

Truffle Foam
2% Milk
Truffle Oil
Soy Lecithin
Kosher Salt, To Taste
Blend Together, Season

Mystic Fish | Seared Black Grouper

Difficulty: Moderate
No. of Servings: 4
Preparation Time: 15
Cooking Time: 15
4 – 6-7 oz. Black (or Gag) Grouper Fillets ½ to ¾ inch thick
½ c. Panko Bread crumbs or Rice Flour (Gluten Free)
¼ c. salad oil
4 tsp. capers
1 c. sliced shiitake mushrooms
1 c. sautéed sweet Spanish onion
¼ c. pitted sliced kalamata olives

Smoked Paprika Butter
½ # unsalted butter
Pinch red chile flakes
¼ tsp. granulated garlic
½ tsp. dry oregano
1/3 tsp. Montreal seasoning
¼ tsp sweet smoked paprika
1/3 tsp. fresh minced garlic
¼ tsp. Worcestershire sauce (L & P)
1 tsp. fresh minced parsley
1/8 tsp kosher salt
½ c. blanched diced tomatoes

In a kitchen aid mixed soften butter and add each ingredient one at a time until all added. Whip and additional 3-5 minutes until fluffy or light. Preheat large sauté pan add oil over medium heat. Coat to of grouper with crumb or flour. Place grouper coated side down, brown to golden, turn over. Cook 3-4 minutes each side. Pre heat oven to 400*. Transfer grouper to baking sheet. Divide capers, shiitakes, onions and olives between the four servings of fish. Place a dollop of smoked paprika butter on each piece of fish. Place in oven for 7-10 minutes.

Sea Sea Riders | Crab Crusted Grouper

Lobster tarragon cream, spinach, tomatoes, linguini
No. of Servings: 2
Preparation Time: 20
Cooking Time: 15

Hubbard's Marina | Grouper Tabbouleh

Difficulty: Moderate
No. of Servings: 6
Preparation Time: 25
Cooking Time: 15
½ cup chicken or veggie stock
1 cup bulghar wheat
Juice from 2 whole lemons
½ cup olive oil
½ zucchini
1 package cherry tomatoes
2 grouper fillets
2 cups of mint chopped
2 cups of cilantro chopped

Heat stock then pour over bulghar. Let stand one hour
Chop Zucchini into cubes then sauté
Add cubed grouper slowly to sauté pan
Once fish is almost done, add cherry tomatoes and sauté one more minute
Fluff up bulghar wheat and add sautéed ingredients
Then add chopped mint and cilantro
Add lemon juice
Stir to combine flavors and it's ready for a taste test
If needed, add pinch of salt
Serve with crispy tortilla or pita
Quarter tortilla or pita and fry in olive oil in sauté pan to crisp

Hubbard's Marina | Snowy Grouper Oscar

Difficulty: Moderate
No. of Servings: 4
Preparation Time: 30
Cooking Time: 30
Grouper fillets
Lump blue crab meat
Hollandaise sauce; 6 egg yolks, 1 stick butter, juice of 1 lemon

Drain crab meat and set aside.
Place the asparagus in a sauté pan with water and blanch for 1-2 minutes, until fork tender. Remove from water and set aside.
Prepare fillets by patting dry, then slather with room temperature butter, salt and pepper.
Broil on next to the top rack of oven for 10-15 minutes, depending on thickness of fillet.
Remove from oven and set aside.
The hollandaise sauce can be a little tricky because it breaks if the heat is too high. You can substitute the powdered version but why not try your hand at making the real thing? It really is easy and so much better! For the sauce separate 6 egg yolks and whisk. Place stick of butter in small sauce pan and melt on low heat. When melted, stir in the yolks and whisk quickly without stopping. The sauce will start to thicken so lift from heat continuing to whisk as it thickens. Add lemon juice while whisking to create a creamy light yellow and opaque sauce. This can be made first but it shouldn't sit for very long and will need to be stirred before using.
To assemble place broiled fish on the plate and top with asparagus, then a generous portion of crab meat. Ladle hollandaise over the crab so that it cascades down over the asparagus, then finally the grouper.

Sea Porch Cafe | Blackened Gulf Grouper

Difficulty: Easy
No. of Servings: 1
Preparation Time: 10
6oz Grouper
4oz Red Lentils
1ea Zucchini
4oz Mango
2oz Watercress

Remove pin bones from grouper, clean, remove belly portion of grouper. Place in an appropriate sized container. Boil lentils with one cup of salted water. Cook until tender, but make sure not to overcook because the lentils will change color, cool down on a sheet tray. Cut zucchini into large sticks. Place zucchini into a hot large sauté pan with 2 oz of butter. Then cool down zucchini on the same sheet tray but off to the side.
Season grouper with salt and pepper then sear in a hot sauté pan and place in the oven to finish cooking. While the grouper is cooking dice mango and place in bowl with watercress and toss with olive oil, salt, and pepper. Pull grouper out when finished and reheat lentils and zucchini separately with butter and season if needed.

Place lentils in a small pile and stack zucchini adjacent to lentils. Lay grouper on top of lentils and zucchini. Garnish with watercress and mango salad.

TradeWinds Island Grand Resort | Grilled Grouper with Mango Orange Barbeque Glaze

Difficulty: Moderate
No. of Servings: 4
Preparation Time: 20
Cooking Time: 45
Mango orange barbeque glaze
2 fresh mangos peeled and small diced
1 cup sugar
1 cup orange juice
½ cup ketchup
2 tbs cider vinegar
½ cup spiced rum
¼ cup soy sauce
Chipotle black bean coulis
2 chipotle peppers
2 tbs. cumin
1 cup dry black beans, soaked overnight
2 tbs. oregano
½ yellow onion, diced
3 cups chicken stock
2 cloves garlic, minced
1 bay leaf
4 limes, cut into quarters
Coconut lime rice
2 cups long grain rice
1 yellow onion, diced
3 cups coconut milk
2 limes, juiced and zest
1 cup chicken stock
2 tbs. sesame oil
1 bay leaf
1 bunch cilantro, rinsed and rough chopped

In medium size pot heat diced mango till warmed through then add spiced rum (take off fire, watch for flame ups), let reduce to half and add sugar; let thicken. Turn down heat to low.
Add orange juice, ketchup, soy sauce, and vinegar. Let simmer till thickened slightly. Stir so bottom does not scorch. This should take 15-20 minutes.
Grill fresh grouper on flame grill with a little salt and pepper. When half way done, brush grouper with the glaze. Cover with grill lid. Baste and cover every 2 minutes till cooked through. This should take 6-8 minutes.
Add all ingredients except limes into pot and bring to boil until beans are soft, add more
water or stock if it becomes dry. Let cool 20 minutes, puree smooth then squeeze in lime juice; add salt and pepper to taste. Strain for a smooth presentation.
In medium pot sweat yellow onions in sesame oil, add coconut milk, chicken stock, and bay leaf and bring to a boil. Add rice, turn down heat and simmer till water reduces where rice can be seen. Cover and take off flame. Let stand 5-10 minutes.
Serve and enjoy!

TradeWinds Island Grand Resort | Florida Grouper with Tomato and Melon Relish

Difficulty: Moderate
No. of Servings: 2
Preparation Time: 15
Cooking Time: 25

8 oz. Grouper fillet, skin on
2 Tbls Butter
½ Honeydew melon
½ cup Red and yellow tomatoes, medium dice
1 Fresh lemon, juiced
1 Tbls Extra virgin olive oil
6 Fresh mint leaves
8 Segments of Florida citrus
Salt and freshly ground black pepper to taste
Dash Lemon oil

Cut the melon in half and discard the seeds. Peel and chop into a medium dice and add chopped tomatoes, lemon juice, olive oil, pinch of salt and pepper, and finely chopped mint leaves. Reserve.
In a small, hot sauté pan, melt the butter and sear the grouper until golden brown, crisping the skin; reserve.
With a slotted spoon, place the tomato and melon relish in the center of a rimmed plate; top with grouper. Add a dash of lemon oil to remaining lemon juice and spoon over the top of around the fish. Garnish with citrus segments.
In medium pot sweat yellow onions in sesame oil, add coconut milk, chicken stock, and bay leaf and bring to a boil. Add rice, turn down heat and simmer till water reduces where rice can be seen. Cover and take off flame. Let stand 5-10 minutes.
Serve and enjoy!

Rumfish | Bronzed Grouper Sandwich

Difficulty: Moderate
No. of Servings: 2
Preparation Time: 15
Cooking Time: 15
2 8 oz grouper fillets
2 Tbsp unsalted butter
1 Tbsp blackening spice
2 Tbsp prepared tartar sauce
1 tsp Jamaican jerk rub
2 brioche burger buns
1 cup finely sliced romaine lettuce
1 beefsteak tomato, sliced thin

Melt butter and add blackening spice then mix well.
Toss grouper fillets in seasoned butter to coat evenly.
In a well-ventilated area, heat a seasoned cast iron pan to a high heat.
Begin to sear the grouper, reducing the heat and being careful not to darken or burn the seasoning.
Put the pan into a 375 degree oven and continue to cook for 8 to 10 minutes.
Split the brioche buns and toast.
Combine tartar sauce and jerk rub.
Build sandwiches with sliced lettuce, tomato, grouper and tartar sauce.

Bon Appetit | Grouper 

Servings: 2
Cook Time: 20 minutes

6 pc. 3 oz. black grouper fillets
1 tbsp olive oil
1 tbsp Bon Appetit Grouper Seasoning (see recipe)
¼ cup diced feta cheese (goat's milk feta preferred)
¼ cup halved grape tomatoes
1 tsp non-pareil capers
½ lemon (finedly chopped, peeled and seeds removed)
2 tbsp butter
Salt to taste
Pepper to taste

Heat a sauté pan over medium heat with the olive oil. Season grouper on both with Bon Appetit grouper seasoning. Add grouper to pan and cook 4-6 minutes until golden brown. Turn grouper over and cook other side for about 5 minutes until flaky. Remove fish carefully and keep warm. Add remaining ingredients to pan until butter is melted and cheese begins to soften. Pour mixture over grouper medallions.

Serving suggestion: complete the entrée with roasted Yukon gold potatoes and cucumber dill salad.

Bon Appetit | Grouper Sandwich for 2

Cook Time: 15 minutes

4 pc. 3 oz. black grouper fillets
¼ cup flour
¼ cup corn flour
1 cup thinly-sliced cucumber
2 large Brioche buns
2 tsp olive oil

Heat a sauté pan over medium heat with the olive oil. Season grouper with salt and pepper to taste. Sift corn flour and flour together and dust the grouper in it lightly. Place grouper in pan and cook until golden brown-about 5 minutes. Turn fish over and cook other side until golden brown and flaky. Lightly toast buns. Lay cucumber slices on bottom halves of buns and top each with 2 grouper medallions. Place top halves of buns on grouper and enjoy. Serve with lemon or lime wedge and tartar sauce.

Bon Appetit | Grouper Seasoning

1 tbsp salt
2 tsp white pepper
2 tsp black pepper
1 tsp cayenne pepper
1 tbsp basil
1 tbsp thyme
1 tbsp oregano
2 tsp garlic powder
2 tbsp paprika
1 tsp sugar

Blend all ingredients well. Can be stored in an airtight container for up to 4 weeks.


Fresh from Florida's | Pan Roasted Florida Grouper Stack

1 ½ lbs. grouper, cut into 4 (6-ounce) fillets
canola or olive oil for cooking
cornstarch for dusting
sea salt and fresh ground pepper to taste
2 lemons, quartered for garnish


Preheat a medium-sized sauté pan over medium-high heat.
When the pan is hot, add 1 tablespoon oil to the pan.
Lightly season each grouper fillet with salt and pepper and dust each fillet with cornstarch.
Carefully add the seasoned grouper fillets to the hot pan.
Cook each fillet for around 3 minutes on each side or until golden brown and completely cooked throughout the thickest part of the fillet.
Remove cooked grouper fillets from pan and let cool slightly.
Serve grouper fillets with fresh lemon.

Midsummer Melon Salsa
3 cups watermelon (seedless if available), diced
1/2 cup bell pepper (green, or your favorite color), diced
2 tablespoons lime juice, freshly squeezed
1 tablespoon cilantro, chopped
1 tablespoon green onions, chopped
1 tablespoon jalapeño pepper, finely chopped
kosher salt and freshly ground pepper to taste

Combine all ingredients.
Cover and refrigerate 1 hour to let all of the flavors come together.

Blueberry Barbecue Sauce
2 teaspoons vegetable oil
1/4 cup onion, minced
1 tablespoon fresh jalapeño pepper,
seeded and minced
1/4 cup ketchup
1/4 cup rice wine vinegar
3 tablespoons light brown sugar
1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
2 cups fresh blueberries
kosher salt to taste
freshly ground pepper to taste

Heat oil in a non-reactive saucepan over medium heat.
Add the onion and jalapeño, stirring until wilted, about 3 minutes.
Add the ketchup, vinegar, sugar, mustard and Tabasco and bring to a simmer.
Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes.
Purée the sauce in a blender or food processor until smooth.
Pass through a strainer and season with salt and pepper.
Serve at room temperature.



Compass Grille | Grilled Fresh Grouper & Linguine

Difficulty: Moderate
No. of Servings: 6
Preparation Time: 20
Cooking Time: 15
1 Fillet of grouper
1 Lb. of linguine
1 Large zucchini
2 Large yellow squash
1 Large carrot
1 Yellow onion
Half lb. of spinach
1/4 Head of red and green cabbage
2 Tbsp Green onions
4 Large garlic cloves
1 Quart heavy cream
2 Tbsp Parmesan cheese

Julienne all vegetables and set aside
Season fish with salt & pepper wrap and refrigerate
In a sauce pot add 1 tbsp butter, garlic and tbsp chopped yellow onions.
Cook for 4 minutes, add fish stock.
Cook until 1/2 oz remainds.
Add heavy cream and cook on medium heat until reduced by 1/3.
Add capers and green onions, set aside.
Cook pasta and drain.
On a medium heated grill, place grouper to cook for 4 minutes and turn over. Repeat twice more.
On a grill-safe pan, cook vegetables with butter and a bit of white wine.
Place pasta in cooked vegetables. Place vegetable pasta on a plate topped with grouper.
Spoon 3 oz. of sauce over the fish, garnish with capers.



Cooters Restaurant & Bar | Orange Mojo Grouper

Difficulty: Moderate
No. of Servings: 8
Preparation Time: 30
Cooking Time: 15
1 Tbsp Cumin
1 Tbsp Fresh ground black pepper
1 Tbsp Grated orange or tangerine peel
1/2 Tsp Dried oregano
(3) 1/2 Cups Fresh from Florida Orange Juice
4 Tbsp Rum
1 Garlic clove
4 Tsp of olive oil
1/2 Cup orange marmalade
1 Tsp Fresh grated giner
1 Cup small diced sweet red pepper
1 Large navel orange, peeled, sectioned and chopped
1 Cup small diced Bermuda onion
1 Cup cubed avacado
1/2 Cup minced fresh cilantro, divided
1 Tsp chopped seeded jalapeno pepper

In a small bowl, combine the orange peel, oregano, salt and crushed cumin and peppercorns.
Sprinkle one tbsp spice mixture over grouper.
In a large skillet, cook grouper in oil over medium-high heat for 3 minutes until the fish is light caramel colored on one side.
Turn fish over, add 3 cups orange juice, rum, garlic and 1 tbsp spice mixutre to deglaze the pan.
Cook 3-4 minutes longer or until fork tender and flaky, remove and keep warm.
Bring liquid in skillet to a boil. Cook until reduced to 2/3 cup, about 10-minutes.
Remove from heat, add 1/4 cup cilantro to sauce.
For salsa, combine remaining orange juice, orange marmalade, stir until smooth, add chopped orange onion, avocado, ginger, 1/4 cup cilantro, jalapeno and remaining spice mixture in a small bowl.
Serve salsa with grouper, and sweet plaltain rice.



Sea Salt Restaurant | Seared Black Grouper with Black Truffle Butter

Difficulty: Hard
No. of Servings: 6
Preparation Time: 60
Cooking Time: 15
Black Truffle Butter
1 Ounce fresh black truffle
1 Tbsp fresh black oil
1 Stick European-style butter, soft Salt, to taste Whiter Pepper, to taste.
Fava Beans
1/2 Cup fava beans
1/4 cup English peas
1/4 Cup sugar snap peas
Smoked Salt Fingerling Potatoes
5 Medium fingerling potato
1/4 cup duck fat, rendered.
1/2 Tsp Yakima salt
Tomato Confit
1/2 Cup cherry tomatoes
1 Cup extra-virgin olive oil
Salt, to taste.
6 (7 ounce) Black grouper fillets
Salt, to taste.
White pepper, to taste.
1/4 cup extra-virgin olive oil
2 Cups oyster mushrooms, cleaned.
1 Tsp garlic, sliced.
1/2 Cup white wine
1/4 cup clam juice
1/4 Cup chicken stock
1/2 Tsp thyme, destemmed.
1 Tbsp Italian flat leaf parsley, chopped.
1 Ounce fresh black truffle, shaved.
Black truffle oil

Make Black Truffle Butter
Place all ingredients in a food processor and blend until smooth. Place into the refrigerator until needed.
Cook Fava Beans
De-shell the fava beans and blanch in salted boiling water for 1 to 2 minutes. Drain and place in ice water. Drain and remove the second shell of the fava bean. Reserve for plating.
Make Smoked Salt Fingerling Potatoes
Steam the Fingerling potatoes for 20-25 minutes over boiling water. Cool completely. Slice in 1/2 to 3/4 inch coins. Heat a saute pan over medium heat and add the rendered duck fat and potato coins. Cook for 2 minutes until golden brown on both sides and finish with the smoked Yakima salt.
Make Tomato Conft
Bring the olive oil to 350 degrees in a large saucepot over medium-high heat. Add the whole cherry tomatoes and partly cover with a lid being careful and watching out for oil splashing or popping. Cook for 1 to 2 minutes. Remove the tomatoes with a metal strainer and lay on a towel to remove excess oil. Season and reserve for plating.
Cook Grouper
Preheat the over to 375 degrees. Season the fish fillets with salt and pepper. Heat one large saute pan on medium-high heat. Add the olive oil and sear the fish until golden brown; approximately 3 minutes. Flip the fish and add half the oyster mushrooms and garlic to each pan. Deglaze with the white wine and clam juice. Place the pans in the oven for 8 to 10 minutes until fish is cooked through. Remove from the oven and reutnr the pans to the burner. Reduce remaining liquid to 1/3 and add fava beans, english peas, sugar snap peas, potatoes, tomatoes, thyme, black turffle butter, and parsley. Reduce to a creamy consistency.
Divide the sauce among 6 plates. Add the fish fillets to the top of the sauce. Shave the black truffle on top the fish and finish with a drizzle of black truffle oil.



The Hangar Restaurant & Flight Lounge | Beer Battered Florida Grouper Sandwich

Difficulty: Moderate
Preparation Time: 35
2 Lbs Kitty Mitchell Grouper. (Cut into fillets)
1 Qt. 3Daughters Brewery Beach Blonde
3 Cups all purpose flour
3 Large egg yolks
1 Oz. water
3 Cups of Vegetable oil
8 Cloves of garlic
2 Oz. lemon juice
1 Oz. honey
1 Large red onion - Julienne Cut
4 Large jalapenos - Julienne Cut
1 Qt. red wine vinegar
2 Cups of sugar
1 Tbsp fresh ginger - peeled and diced
Fresh spring lettuce
1 Largo tomato
4 Fresh baked kaiser buns

Preheat Fryer to 350 degrees.


Simmer garlic cloves in vegetable oil for 15 minutes. Set aside to cool.
In a food processor, combine: egg yolks, lemon juice, pinch of salt, honey and water.
With the machine running, slowly add the garlic cloves and vegetable oil until sauce has consistency of mayonnaise.
Transfer to container.

Pickled Onions and Pepper:

Bring red wine vinegar, sugar, 2 oz. of salt and diced ginger to a boil and simmer until sugar is dissolved.
Remove from heat
Pour pickling liquid over julienned red onions and jalapenos
Refrigerate until chilled

Fried Grouper

Season Fillets on both sides with salt & black pepper
Dredge in ale batter until completely coated
Carefully lower each fillet in to hot fry oil and hold for 10 seconds, then release.
When fillets are floating on top of oil, remove and place on a cooling rack or tray lined with paper towels will do.
Lightly toast inside of Kaiser bun.
Layer lettuce, tomato slice, (light sprinkle of salt if desired)
Grouper fillet, Aioli, pickled vegetables, then top half of bun.


The Birchwood Birch and Vine | Grilled Florida Black Grouper

Difficulty: Moderate
No. of Servings:6
Preparation Time: 40
Cooking Time: 15


1 Lb. risotto
1/2 Ea. Onion, Yellow, Diced
1 Cup white wine
6 Cups of vegetable stock
1 Tbsp kosher salt
In a large round saute pan, saute the onions until they become translucent
Add the risotto and saute until risotto becomes white
Deglaze the pan with the white wine
Stirring the risotto with a spoon, add vegetable stock (8) ounces at a time until the risotto is cooked al dente
Cool in the refrigerator on a sheet pan

Lemon Basil Pesto

2 Cups lemon basil leaves (packed)
1/8 Cup lemon juice
1/2 Cup blended oil
1/2 Cup asiago
1 Tsp herb salt
1/4 Tsp white pepper.

Blend all in blender

Smoked Cauliflower and Roasted Garlic Puree

2 Heads of cauliflower
1/8 Cup roasted garlic puree
3 Cup s of heavy cream
1/4 Lb. butter
1 Oz. blended oil
1 Tbsp herb salt
1/2 Tbsp white pepper

Rough chop cauliflower
Toss with blended oil and salt and pepper
Hot smoke for (1) hour
When finished smoking, roast for 10-12 minutes at 350 degrees or until soft
Heat cream and butter, then puree cauliflower, garlic puree, and hot liquid until smooth
Season with salt and pepper
Yield (6) quarts

Roasted Rice Vinegar Butter

1 Tbsp roasted rice vinegar
1 Tbsp lemon juice
1/2 cup of cream
1/2 Lb. of butter

In a sauce pan heat the cream, vinegar and lemon juice
Slowly wisk the butter in on low heat
Season with salt and pepper

Glazed Baby Carrots

Blanch baby carrots in boiling salted water until al dente
Shock in an ice bath
When completely cooled cut in half lengthwise
When ready to serve heat up a tbsp. of roasted rice vinegar in a saute pan
Toss in carrots and glaze

Sweet Pea-Basil Risotto, Smoked Cauliflower Puree, Glazed Baby Carrots, Roasted Rice Vinegar Butter

Take (2) lbs. of grouper and cut into (6) pieces
Season with salt, white pepper and olive oil
Begin to grill seasoned grouper on the grill
In a large sauce pot add the pre-cooked risotto and cook with more vegetable stock until cooked all the way and creamy
Add 5-6 tbsp. of lemon basil pesto and green peas
Season the risotto
Saute the blanched carrots and deglaze with roasted rice vinegar
Season with salt and pepper
To plate, dollop the cauliflower puree and smear with a spoon down the plate
Put the risotto on top of the puree and the carrots on top of the risotto
Place the grilled grouper on top of the carrots and garnish with pea shoots that have been tossed in lemon oil


Sirata Beach Resort - Rum Runners Bar & Grill | Cilantro Lime Marinated Grouper Tacos

2 ea. 4oz. Grouper Fillets
2 ea. Flour Tortillas
2 oz. Ghost Chili Cheese
1 ea. Lime
2 Tablespoon Chopped Cilantro
2 Tablespoon Olive Oil
3 oz. Watermelon Radish
3 oz. Kohlrabi (Batonnet Cut)
2 ea. Brussels Sprouts (Shaved)
2 oz. Shredded Red Cabbage & Carrots
1/2 Cup Sour Cream
1 oz. Canned Chiptole in Adobo Sauce
1 Teaspoon Cumin and Dark Chili Powder

Season Grouper Fillets with lime juice, 1 TBSP cilantro, olive oil and salt & pepper.
Combine kohlrabi, Brussels sprouts, cabbage, carrots, 1/4 cup sour cream, chipotle, 1 TBSP cilantro, chili powder and half the cumin.
Combine remaining cumin, sour cream and squeeze of lime separately and set aside.
Heat olive oil in non-stick pan.  Sear Grouper for 3 minutes, then flip and lower heat.  Cover and cook another 4-5 minutes until translucent in the center.
Place cheese on the bottom of tortilla, top with grouper, watermelon radish and cumin crema.  Serve kohlrabi slaw on the side.


Harry's Beach Bar | Grouper Sandwich

7oz. Grouper Fillet
3oz. Shredded Lettuce
2 Slices Tomato
1 Tablespoon Lemon Pepper
1 Tablespoon Olive Oil
Ciabatta Roll
2 Tablespoon Creole Mustard
2 Tablespoon Mayonnaise
1 Tablespoon Sour Cream
1 Teaspoon Chopped Capers
1 Teaspoon Diced Red Onion

Dust Grouper with lemon pepper, heat olive oil in non-stick pan. Sear grouper for 3 minutes, then flip and lower heat. Cover and cook another 4-5 minutes until translucent in the center.
Combine creole mustard, mayonnaise, sour cream, capers and onions together and spread remoulade on both sides of the ciabatta roll.
Place Grouper on bottom half of roll and top with shredded lettuce and tomato. Serve immediately.


Jimmy's Fish House | Blackened Grouper Asiago

6-7oz. Red Grouper
1oz. Blended Oil
7oz. Penne Pasta
4oz. Asiago Cheese
2oz. Sundried Tomatoes
1 Teaspoon Chopped Garlic
Pinch of Parsley
1 Teaspoon of Cajun Seasoning
4oz. Alfredo Sauce
1 Cup of Spinach
2oz. Julienned Red Onions
2oz. White Wine

Heat oil in an 8" saute pan.
Boil Penne pasta for twelve minutes
While pasta is boiling season Grouper with Cajun spices. Cook on medium heat, saute on both sides.
While Grouper is cooking, saute onion, spinach and sun dried tomatoes in another 8" pan. With garlic until onions are clear.
Add wine to the vegetables and simmer until reduced by half.
Add Alfredo sauce and Asiago cheese and simmer for two minutes
Drain pasta and sauce on a ten inch plate or pasta bowl.
Using tongs place the Grouper on top of the pasta. Garnish with a sprinkle of parsley and lemon twist.



Sila's Steakhouse & Seafood Grill | Coconut Crusted Grouper

8oz. Portion of fresh filleted Grouper.
Dipped in an egg wash and flour.
Dipped in a coconut breading.
Sauteed in Olive Oil
Topped with a fresh mango sals (red pepper, red onion, mangoes and cilantro)
Served with fresh mixed vegetables and wild rice


Sila's Steakhouse & Seafood Grill | Grouper Oscar

8oz. Portion of fresh filleted Grouper
Baked in Garlic buttered salt and pepper for 12 minutes at 425 degrees
Sauteed fresh Asparagus laid across the tip of the Grouper
Drizzled with a homemade Hollandaise Suace
3oz. of fresh picked King Crab on top
Served with fresh mixed vegetables and wild rice


Packard's Steakhouse | Curry Grouper

8oz. of Fresh Gulf Grouper
1 Tablespoon Red Curry Past
5oz. Jasmine Rice
1oz. Toasted Coconut Shavings
3oz. Coconut Milk
1 Tablespoon Fresh Chopped Dill
1 European Cucumber
3 Tablespoons Vegetable Oil
1/2 Tablespoon Dijon Mustard
2oz. of White Vinegar
1oz. Annatto Seed
Fried Parsnip Ribbons
Fried Carrot Ribbons


Shave cucumber on a mandolin thinly so the flesh is almost translucent. Place in a bowl with white vinegar, heavy cream, fresh chopped dill, 1oz. vegetable oil and mustard. Mix well, season with salt and pepper to taste. Refrigerate for one hour.
Toast annatto seeds in a small pan over low heat for about two minutes. Add 1-2oz. of oil and remove from heat. Let the seed sit in the oil for five minutes. Strain oil into a small bowl.
In a small saucepot bring 7oz. of water and 3oz. of coconut milk to a boil. Add in jasmine rice, stir, reduce heat to a simmer and cover until rice is tender. At time of platting, add toasted coconut to rice reserving a small amount of garnish.
Rub grouper with curry paste and season with salt and pepper. Place in a hot pan flesh side down for about four minutes. Turn fish gently over and finish for an additional three minutes.
In the center of your plate place a generous portion of coconut rice shaped roughly as the piece of grouper is being prepared. Top rice with toasted coconut shavings. Place grouper fillet directly on rice. With a pair of tongs, place a nest of the cucumber salad on on top of the grouper. Spoon annatto oil around the place in a circular fashion. Finish with fried carrot and parsnip ribbons.



Opal Sands Resort Sea Guini | Local Bay Grouper

1/2lb. of Grouper Fillet
4oz. Risotto
6oz. Chicken Broth
1/2oz. Grated Parmesan
4oz. Baby Spinach
2oz. Smoked Tomato Coulis

Season the grouper and sear then top with breadcrumbs and finish in oven.
Make the risotto and saute the spinach with garlic and shallots, then plate as shown.
Contains: gluten and dairy.
Risotto is made with chicken broth. Coulis is puree of pepper and tomato.

Cooters Restaurant and Bar | Grouper Piccata

4 Tablespoons of Butter
8oz. Fresh Grouper Fillet
1/4 Cup of Flour
1oz. Capers
1/4 Tablespoons of Garlic
1 Tablespoon of Lemon Juice

1/4 Cup Stock
1 Tablespoon of Shredded Parmesan Cheese
Lemon Wedges

Lightly flour grouper fillet.
Saute grouper fillet in two tablespoons of butter until lightly browned on both sides; remove from pan and keep warm.
Into saute pan, add another tablespoon of butter, garlic capers, lemon juice and stock.
Simmer gently for 2-3 minutes.
Whisk in one tablespoon of butter, add grouper fillet back to saute pan and heat for another minute.
Transfer to dinner plate. (Excellent when served over fettuccine.)
Pour sauce over top and sprinkle with Parmesan cheese and garnish with lemon wedges and parsely.

Crabby's Dockside | Blackened Grouper Dinner

1 Grouper Fillet
Melted Garlic Butter
Blackening Seasoning
Tartar Sauce Recipe:
4oz. Mayonnaise
1 Sprig Parsley (minced)
1 Tablespoon Red Onion (minced)
3 Tablespoons of Relish
1 Tablespoon of Dijon Mustard

First you will need to get a seasoned skillet hot and set the oven to 400 degrees.
Once the skillet is hot, base the non-skin side of the fish with the melted garlic butter and season liberally with blackening seasoning.
Place the fillet seasoned side down in the hot skillet for two minutes then flip on to a nonstick baking sheet and place in the oven for 5-7 minutes.
While the fish is finishing in the oven, in a mixing bowl combine all other ingredients until incorporated evenly for a homemade tartar sauce.


Crabby's Dockside | Blackened Grouper Tacos

1 Grouper Fillet
Melted Garlic Butter
Blackening Seasoning
3 Flour Tortillas
Shredded Cabbage
Shredded Cheddar-Jack Cheese
1 Sprig Cilantro (minced)
3 Limes
4oz. Sour Cream

First you will need to get a seasoned skillet hot and set the oven to 400 degrees.
Base the nonskin side of the fish with garlic butter, generously sprinkle with blackening seasoning, and place seasoned side down in a skillet for two minutes then flip on to a nonstick baking sheet and place in the oven for 5-7 minutes.
. While the fish is in the oven, combine sour cream, minced cilantro, and the juice of 2 whole limes together.
Once the shells and the fish are done, carefully slice the Grouper filet into 3 strips.
Each shell get a layer of cabbage and shredded cheddar-jack cheese on it.
Add the strip of fish, then each taco gets garnished with mango salsa, the sour cream mixture and a fresh lime wedge

Crabby's Bar & Grill | Grouper and Shrimp Combo

For this combination we take an 8oz fillet of Grouper and 5 Grilled shrimp to the grill or flat top.
Lightly baste both the shrimp and grouper with garlic butter and sprinkle with your favorite seasoning for an extra flavor explosion.
Cook the Grouper for approximately 3 minutes on each side, the shrimp for approximately 2 minutes on each side.
Plate with tartar and cocktail sauce and a lemon wedge and serve


Crabby's Bar & Grill | Blackened Grouper Sandwich

For the best tasting Grouper Sandwich you have ever eaten, we start with a 5.5oz filet of Grouper and lightly baste it with garlic butter.
We use a red fish blackening season for this application but feel free to use your favorite seafood seasoning.
Cook for approximately 2.5 minutes on each side, serve on your favorite sandwich bun with tartar sauce and voila you’re in for a delectable flavor explosion that is incomparable.


Salty's Island Bar & Grille | Grouper Tacos

Take a 6oz filet of Red Gulf Grouper and slice into 3 pieces.
Lightly bread with a breading of your choice (Italian breading is preferable).
Fry in a pan until golden brown on both sides.
Warm three 6” tortilla shells, and fill with shredded cabbage and Colby jack/cheddar cheese blend.
Place cooked fish on cheese and top with a pineapple salsa.
Finish with a drizzle of cilantro aioli.


Salty's Island Bar & Grille | Macadamia Grouper

For the breading, you will need to mix Panko crumbs with crushed Macadamia nuts.
Bread a nice size filet of Grouper with flour and then an egg/milk wash.
Place the Grouper filet into your Panko/Macadamia nut breading and gently push/pat both sides so that the breading coats the fish thoroughly.
Place in a pan or deep fryer, and cook until golden brown (be careful not to have your temperature too high, as Panko can burn fast).
Serve with a Vanilla Rum sauce or a nice Key Lime Tartar sauce.

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