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Grouper is a firm, white-fleshed fish popular in Florida and the Caribbean. Its mild, slightly sweet flavor and meaty texture make it versatile for many preparations.
Grouper has moderate mercury levels. It is safe for most adults to eat 1-2 servings per week. Pregnant women should limit consumption to 1 serving per week.
Grouper is expensive and in high demand. Studies have shown it is frequently substituted with cheaper fish like Asian catfish or tilapia. Buy from trusted fishmongers.
Grouper firm texture handles most cooking methods well. It excels when grilled, blackened, pan-seared, or baked. Avoid overcooking to prevent drying.
Refrigerate for 1-2 days or freeze for up to 4 months. Grouper is often mislabeled so buy from reputable sources.
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