Barbecued Grouper Fillets
From: Martha, Nova Scotia, Canada
Comments: Preparation + cooking time: 30 minutes.
Grouper is also called rockfish, or rock cod.
There are many species of grouper marketed in the United States, but the most common ones are the red grouper and the black grouper. All species have mild, firm flesh and are very highly regarded.
Grouper is known to be a master in the art of camouflage.
It is typically sold as fillets or steaks;, providing 3 servings per pound [454 g] uncooked fish. Once at home, rinse grouper under cool water, pat dry and wrap. Store into the coldest part of the refrigerator and use within 1 to 2 days.
The flesh of the grouper is very white and firm with large flakes. Remove tough, strong-flavored skin of grouper before cooking.
Cook grouper for 10 minutes per inch [2.5 cm] thickness.
Servings: 4
  • 2 pounds [1 kg] grouper fillets
  • 1/2 cup [115 g] margarine or butter
  • 1/2 cup [125 mL] vegetable oil
  • 2 tablespoons [30 mL] soy sauce
  • 1 tablespoon [15 mL] Worcestershire sauce
  • 1 1/2 tablespoons [22.5 mL] lemon or lime juice
  • Pepper, to taste
  • Cut fish into 4 serving-size pieces.
  • Into a 4-cup [1-L] bowl, combine all remaining ingredients.
  • Arrange fillets onto a well-greased hinged wire grill, about 4 inches [10 cm] from hot charcoals.
  • If you do not have a hinged grill, cover barbecue grill with al foil; pierce it all over, using a fork.
  • Barbecue fish for approximately 7 minutes per side, basting frequently with sauce.
  • Remove to a warm serving plate as soon as fish flakes easily when tested with a fork.