Grouper On The Grill: The Ultimate Flaky & Flavorful Summer Catch
Ingredients
- 4 grouper fillets (6–8 oz each)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Zest of 1 lemon
- 2 lemons, halved (for grilling)
- 2 tablespoons fresh parsley or cilantro, roughly chopped
- Flaky sea salt for finishing
Instructions
- Preheat your grill to medium-high heat (around 400°F) and let it heat for at least 10 minutes.
- Pat the grouper fillets completely dry on both sides using paper towels.
- Drizzle olive oil over both sides of each fillet. Mix salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne in a small bowl and rub evenly over the fish.
- Oil the grill grates using a folded paper towel dipped in oil held with tongs.
- Place fillets on the grill, close the lid, and cook undisturbed for 4–5 minutes on the first side.
- Flip carefully with a wide fish spatula and cook another 3–4 minutes. Add lemon halves cut-side down to the grill at this point.
- Remove fish when it flakes easily with a fork and is opaque throughout. Finish with lemon zest, flaky sea salt, fresh herbs, and a squeeze of the grilled lemon. Rest 2 minutes before serving.
Notes
Do not flip the grouper before it naturally releases from the grill grates — forcing it early will tear the fillet apart. Patience on the first side is the single most important step.