According to the Florida Department of Agriculture and Consumer Services (FDACS), grouper is always on the menu in the Sunshine State. Red grouper is one of the more common types fished locally, and it maintains acceptable levels of harvesting, which makes it a sustainable choice, per NOAA Fisheries.
Whether you make a trip to Florida or simply pick up this tasty fish at your local fishmonger, you’ll be satisfied with this member of the seabass family. Before going out to shop, it’s worth noting that the FDACS warns consumers that less reputable vendors sometimes swap grouper for cheaper fish as it skews toward the pricier end of the spectrum. If the deal seems too good to be true, it’s probably not grouper.
The delicate flavor, lean meat, and flaky consistency are easy to appreciate, and it wouldn’t be out of line to compare it with chicken. Finn’s Fishing Tips sites grouper as swimming between halibut and bass in terms of flavor. You can do a lot with grouper in the kitchen, like pan-frying, grilling, poaching, sauteing, baking, and steaming it. It’s also commonly breaded and fried for a tasty fish sandwich, burger, or fish and chips combo. Grouper cooks fast, so keep a close eye and remove it from the heat once the flesh is opaque and flaky.