Grilled Grouper Salad Recipe

Wash and dry the romaine leaves thoroughly. Chop or tear into bite-size pieces and place in a large salad bowl.

Slice mushrooms thinly and halve the grape tomatoes. Add both to the bowl with the romaine.

Shred the cheddar cheese (if not pre-shredded) and scatter it over the salad. Toss gently to combine, then set aside while you cook the fish.

Prep the fish

Pat the grouper fillets dry with paper towels. Brush both sides lightly with olive oil.

Combine kosher salt, black pepper, lemon zest, and garlic powder in a small bowl. Sprinkle evenly over both sides of the fillets, pressing lightly so the seasoning adheres.

Preheat an outdoor grill or indoor grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grate or pan to prevent sticking.

Place the fillets on the grill. Cook without moving for 3–4 minutes, until the fish releases easily and has firm grill marks. Flip and cook 2–4 more minutes, until the fish is opaque through the center and flakes easily with a fork (internal temperature ~145°F / 63°C). Thicker fillets may require a minute or two more.

Remove the grouper to a plate and let rest 2 minutes, then flake into large chunks or leave whole to slice, depending on presentation preference.

If using lemon wedges, squeeze a little lemon over the warm fish to brighten flavor.

Divide the romaine, tomatoes, mushrooms, and cheddar among two plates or bowls (about 4 cups salad per serving).

Top each salad with a fillet or an even portion of flaked grouper.

Drizzle about 1/4 cup of your chosen dressing across the two salads (adjust to taste).

Garnish with chopped parsley or chives if desired and serve immediately while the fish is still warm.