Fresh Gulf Grouper Recipe

Prep

Pat the grouper fillets dry with paper towels. Score the skin lightly with a sharp knife (optional) to prevent curling. Season both sides with 1 tsp kosher salt, 1 tsp black pepper and 1/2 tsp smoked paprika. Rub with 2 tbs olive oil and let rest at room temperature for 10 minutes.

Grill method

Preheat a grill or grill pan to medium-high (about 425°F / 220°C). Brush the grill grates or pan with a little oil. Place fillets skin-side down and press gently for 10–15 seconds to ensure contact. Grill skin-side down for 4–6 minutes, until the skin is crisp and the fish releases easily. Flip and cook 1–2 minutes more until just opaque through the thickest part (internal temp ~135°F / 57°C). Remove from grill and rest 2 minutes, then dot with 1 tbs unsalted butter and squeeze half a lemon over the fillets.

Lightly fried method

If frying, combine 1/2 cup flour, 1/4 cup cornmeal, 1/2 tsp salt and 1/4 tsp pepper in a shallow dish. Heat 1/2 cup neutral oil in a large skillet over medium-high heat. Dredge fillets in the dry mix, shake off excess, and fry skin-side down (if skin-on) 3–4 minutes until golden and crisp. Flip and cook 2–3 minutes more until fish is opaque and flakes easily. Transfer to a paper-towel-lined tray and finish with 1 tbs butter and a squeeze of lemon.

Bring 3 cups water and 1 tsp salt to a boil in a medium saucepan. Gradually whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, for 20–25 minutes until thick and tender (stone-ground grits take longer than instant). If grits become too thick, add up to 1/2 cup additional water or milk.

When grits are creamy and tender, stir in 1/2 cup whole milk, 2 tbs unsalted butter, 1 large beaten egg (temper the egg by whisking a few spoonfuls of hot grits into the egg, then stir egg mixture back into the pot), and 3/4 cup shredded stone-ground cheddar. Continue stirring over low heat until cheese and egg are fully incorporated, about 2 minutes. Taste and adjust seasoning with 1/2 tsp black pepper and more salt if needed. Keep warm.

In a large bowl, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 grated or julienned carrot, and 1/2 cup chopped cilantro.

In a small bowl whisk together 3 tbs mayonnaise, 2 tbs plain Greek yogurt, 1 tbs fresh lime juice, 1 tsp honey, 1 tsp apple cider vinegar, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth. Pour dressing over the cabbage mix and toss until evenly coated. Adjust seasoning to taste. Let sit 10–15 minutes for flavors to meld, then toss again before serving.

Divide the cheese grits between two warmed plates (about 3/4 cup grits per plate). Place a grouper fillet atop the grits. Spoon a generous portion (about 3/4 cup) of cilantro coleslaw beside the fish. Garnish with 2 tbs fresh cilantro leaves and a lemon wedge per plate. Serve immediately while grits and fish are warm.