Grouper is such an extremely popular and flavorful fish that some species have been largely overfished in some areas of the Gulf. There are bag limits on Black Grouper (4 per day, minimum length 24”) and Gag Grouper (2 per day, 24” minimum); while Goliath Grouper (also known as Jewfish) and Nassau Grouper are strictly catch-and-release.
If you want to catch a big one, do it in style with a NauticStar offshore boat like the Legacy 2102, an outstanding deepwater performer with plenty of style, comfort and versatility. You get a ton of features that are important to the serious offshore angler.
Here’s a great recipe for Grouper “Mediterranean style,” flavored with lemons, olives, capers and olive oil. You can substitute Flounder for the Grouper since both are delicate and flakey white flesh fish that will absorb all the rich Mediterranean ingredients.
If you manage to hook on to a keeper, your family will love this way to prepare it!
Grouper Mediterranean Style
- 1-1/4 pounds of fresh grouper fillet about 1 inch thick
- 1 lemon
- 3/4 cup large green pitted olives
- 2 Tbsp capers
- ¼ cup extra virgin olive oil
- 1/2 cup Italian parsley leaves
- salt and pepper to taste
Cut Grouper fillet into 4 individual equal serving size pieces and dry out on a paper towel, then season with salt and pepper. Zest and juice 1 lemon. Coarsely chop olives and the Italian parsley separately. Rinse off capers and drain on paper towel.
Use a saucepan over medium low heat. Combine lemon zest and juice, chopped olives, drained capers and ¼ cup of olive oil. Mix well and keep medium warm but DO NOT bring to a boil. Then using a sauté’ pan over medium high heat place the fillets down in the pan and cook at least 4 minutes on each side, no more than 8 minutes depending on the Grouper fillets thickness. It should look thoroughly brown on each side of the fish and the meat will flake off easily, using a knife. Be sure its not overcooked or undercooked. Put the fish on a serving dish and cover loosely, so its allowed to rest for a few minutes. Once it has rested about 6 or 7 minutes gently pour the sauce in your saucepan over the Grouper. Be sure and garnish your plate with the Italian parsley before you decide to serve it. Its best served immediately.