General Description: Grouper are part of the large sea bass family. They are large, solitary, predatory fish that inhabit rocky, shallow tropical waters. These excellent, meaty fish have few bones and are sought by sport fishermen. In the American South, grouper fillets are often blackened: coated with Cajun seasoning then pan-seared at high heat so that it is crusty on the outside and moist on the inside. These wild fish maintain their moisture even if overcooked, making them a favorite for restaurants, especially in Florida and the American South.

The red grouper (Epinephelus morio), most common in the American marketplace, is valued for its availability, flavor, and size and is recognizable by its mottled brown-red color. Red grouper can weigh up to 50 pounds, but average is 5 to 10 pounds. Black grouper (Mycteroperca bonaci) are caught mostly off the coast of Florida and in the Caribbean and can weigh as much as 100 pounds, but 10 to 15 pounds is average. They have dark brown or gray blotchy skin with black spots and squiggly, pale lines. Because of limited supplies of true black grouper, they have been replaced in markets by gag (M. microlepis), which are similar in flavor and consistency.

Giant Hawkfish

Jewfish (E. itajara), once very popular in Chinese restaurants and markets, are the largest of all groupers, weighing about 200 pounds. Because of overfishing, there is currently a moratorium on this species. Nassau grouper (E. striatus) are large and abundant with very tasty meat. They are found off the coast of Florida and in the Bahamas. They grow to more than 50 pounds, but 5 to 10 is average. The strikingly beautiful giant hawkfish (Cirrhitus rivulatus) from the Pacific coast is known in Spanish as chino mero, or “Chinese grouper,” because its markings are thought to resemble Chinese characters. The excellent table fish may weigh up to 9 pounds.

Locale and Season: Grouper are found in temperate waters from the mid-Atlantic states and Florida to the Gulf of Mexico, Central America, and South America and in the Mediterranean. They are usually caught by hook and line and are most abundant in late summer and fall.

Characteristics: Red grouper are sweeter and milder than black grouper. The meat of both red and black grouper is white and lean with few bones. Cooked, the meat is firm with white, moist, heavy flake.

How to Choose: Because of its large size and thick skin, grouper is usually sold filleted and skinned. Grouper, especially large red grouper, are prone to parasites in the summer, but once cooked, there is no health risk. Because they are a reef fish, they can also cause ciguatera poisoning, though this is rare.

Storage: Store grouper fillets up to 2 days refrigerated.

Preparation:
This versatile fish can be fried, grilled, skewered for kebobs, pan-fried, breaded and fried, sautéed, or used to make chowders and fish stews.
Larger whole groupers are suitable for roasting. Fillets from large groupers should be butterflied to reduce the thickness of the dense flesh.

Suggested Recipe: Cornmeal-Fried Grouper with Papaya Salsa (serves 4): Combine 1 papaya cut into small cubes with 1 tablespoon honey, the juice of 1 lime, 1/2 cup diced red onion, 1/2 cup diced red bell pepper, and 1 finely minced Scotch bonnet or other chile pepper, and reserve. Sprinkle 4 boneless, skinless grouper fillets with salt and pepper. Dip first in flour, then in beaten eggs, and finally in cornmeal. Fry in a heavy skillet in 1/2 cup hot canola oil until browned on both sides and the fish flakes. Drain well and serve topped with the papaya salsa.

Flavor Affinities: Capers, chiles, cilantro, coconut, lime, mango, olives, papaya, passion fruit, pineapple, red onion, star fruit, sweet onion, tartar sauce, tomato.