Grouper Recipes

by Marczyk Culinary Director, Jamey Fader

Ginger Coconut Curry Grouper

  • Preheat oven to 350 degrees

  • Season grouper fillets with salt, a dash of ground coriander and white pepper

  • Over medium high heat, sear both sides of grouper in a pan with 2 tbs coconut oil

  • Transfer fish to parchment lined baking sheet and finish in oven - about 7 minutes

  • Using the same pan you seared the fish in, continue to heat over med-high and add 1 tbs minced ginger, 1/4 cup of scallion ends (the white parts - chopped) and 1 tsp turmeric powder

  • Add 2 tbs red curry paste and toast for 1 minute

  • Deglaze with coconut milk and bring to a simmer

  • Add 1/2 cup peas, 1/2 cup shredded carrots and 1/4 cup sliced scallion

  • Transfer pan sauce to a bowl and top with seared grouper

  • Garnish with cilantro sprigs, crushed/toasted peanuts and sliced jalapeno

  • Serve with rice noodles or steamed rice

Steamed Grouper:

  • In a steamer pan, add 3 tbsp ginger, 2 lengths lemongrass and 4 smashed garlic bulbs to the water.

  • Pat fish dry and season with salt, white pepper and powdered ginger.

  • Place fish in steamer basket, cover and steam 7–10 minutes or until cooked through.

  • Serve over rice noodles with your favorite chili crisp, lime wedges, scallion and sliced jalapeños.

Tiger Grouper Veracruz:

Sauce:

Combine 1 jar of Massaria tomatoes (chopped) with the following:

  • 1 cup Frescatrano olives, halved

  • 3 tbsp garlic, minced

  • 1/2 cup sliced pickled jalapeños

  • 1/4 cup capers, drained

  • 1/2 cup red onion, julienned

  • 2 bay leaves

  • 2 tbsp red wine vinegar

For the fish:

  • Preheat oven to 375°F.

  • Season fish with salt and pepper.

  • Sear both sides over high heat in a heavy-bottomed pan until golden.

  • Add sauce, bring to a simmer, transfer to a baking tray and finish in oven ~7 minutes.

  • Garnish with chopped cilantro and pickled red onions; serve with rice.