Grouper is a South Florida classic for a reason. It is firm, mild, and holds up beautifully on the grill. Pair it with local citrus and you have a plate that tastes like Florida.
Fresh local seafood, ready for the grill
This is a weeknight-easy recipe that still feels special enough for company. The citrus does most of the work.
Ingredients
- 2 grouper fillets
- 1 orange and 1 lime, juiced and zested
- 2 tablespoons olive oil
- Salt, pepper, and 1 clove garlic, minced
Method
- Whisk the citrus juice, zest, oil, garlic, salt, and pepper together. Reserve half for serving.
- Marinate the grouper for 15 minutes, no longer, since the citrus acid will start to cook the fish.
- Grill over medium-high heat for 4 to 5 minutes per side, until the fish is opaque and just flaky.
- Spoon the reserved citrus mixture over the top and serve right away.
Grill tip
Oil the grates well and do not move the fish too soon. Let it release on its own and you will get clean grill marks instead of a stuck, torn fillet.
Make it a meal
Serve with coconut rice, grilled vegetables, or a crisp slaw. A cold drink and a squeeze more lime and you are set.
Frequently asked questions
What is the best fish substitute for grouper?
Any firm white fish works. Try snapper or mahi mahi if grouper is not available.
How do I know when grouper is done?
It turns opaque and flakes easily with a fork at about 145 degrees internal temperature.
Start with fresh wild-caught grouper delivered from local boats. New to grouper? Learn how to fillet one yourself or explore the seafood section.
Swaps and variations
No grill? This works beautifully in a hot cast-iron pan or under the broiler for a few minutes per side. Out of orange and lime? Grapefruit or lemon bring the same bright acidity. You can also turn the reserved citrus mixture into a quick sauce by simmering it with a knob of butter until it thickens slightly, then spooning it over the fish.
Grouper not in season? The same method shines with yellowtail snapper or mahi mahi.
