Real Grouper Dinner Recipe

Prep the fillets

Pat grouper fillets dry with paper towels. Rub each fillet with 1/2 tablespoon olive oil and 1/2 tablespoon lemon juice. Season both sides lightly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Choose cooking style

Decide whether to blacken or fry. Follow the matching method below. Both methods yield a crisp, flavorful exterior and juicy interior.

Blackened grouper

Mix 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano. Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon butter and swirl to melt. Pat the seasoning onto both sides of each fillet so a dark crust forms during cooking. Place fillets in the hot skillet and cook 3–4 minutes without moving until a dark crust forms. Flip and add remaining 1 tablespoon butter; cook 2–4 minutes more until the fish flakes easily with a fork and internal temperature reaches 130–140°F. Remove from pan and rest 2 minutes.

Fried grouper

For frying, heat 1 cup vegetable oil in a heavy skillet to 350°F (medium-high). In a shallow bowl combine 3 tablespoons flour, 3 tablespoons cornmeal, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pat fillets dry, then dredge lightly in the flour-cornmeal mixture, pressing to adhere. Fry fillets 3–4 minutes per side until golden brown and cooked through (internal temp 130–140°F). Transfer to a wire rack or paper towels to drain. If you prefer oven-fried, toss potato fries on a sheet tray and roast; see Fries section for oven instructions.

Two methods: deep-fry or oven-bake. For deep-fry: peel (optional) and cut potatoes into 1/4–1/2-inch fries. Soak cut potatoes in cold water for 15 minutes to remove starch, then drain and pat very dry. Heat 2 cups vegetable oil in a heavy pot to 350°F. Fry potatoes in batches 3–4 minutes until pale and tender but not browned; remove and drain. Increase oil to 375°F and fry again 2–3 minutes until golden and crispy. Drain on paper towels and season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon paprika while hot. For oven-bake: preheat oven to 425°F. Toss dried cut potatoes with 2 tablespoons vegetable oil, 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon paprika. Spread in a single layer on a sheet tray and roast 25–30 minutes, flipping once, until golden and crisp.

In a medium bowl combine 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon lemon zest (if using). Whisk until smooth. Add 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1 grated carrot. Toss thoroughly to coat. Taste and adjust seasoning: add a splash more vinegar for tang or a pinch more sugar for balance. Refrigerate at least 10 minutes to meld flavors before serving.

Plate one fillet per person with a generous portion of fries and a scoop of slaw. Serve with lemon wedges and hot sauce on the side. Instruct diners to squeeze lemon over the fish and, if desired, add hot sauce. Eat with your hands or fork — enjoy like a true Floridian.