Grouper
Pronounced: GROO-per
Nutrition
A fish weighing from 5-15 pounds. The flesh is lean and firm, but the skin is strongly flavored and should be removed before cooking. Popular varieties are the black grouper, Nassau grouper, red grouper and yellowmouth/yellowfin grouper.
Season
available year-round
How to prepare
braise, grill, poach, saute, steam
Matches well with
garlic, honey, lemon, mustard, spinach, white wine
Substitutions
halibut, sea bass, snapper