Just like pork and chicken taste richer and more flavorful when cooked with bones in or skin on, so does fish. In order to cook a grouper, the fish will have to be small enough to fit in your oven or on your grill. It will also need to be scaled, gutted and have the gills removed before cooking. However, once all that is done, cooking a whole grouper is quite simple.
Things You'll Need
- Baking sheet
Cut slits in your whole grouper every three inches on both sides that go two thirds of the way down to the bone. Coat both sides of the fish and the cavity with olive oil and season it inside and out with salt and pepper, seasoning the slits as well. You can add further seasonings, like slipping bay leaves into the slits on the fish or sprinkling it with fresh thyme leaves. Add lemons to the cavity of the fish and then pin the cavity closed by skewering it together with a piece of a wood kebab skewer.
Oil the grill generously before you fire it up so the fish does not stick to it. Then, place the fish on a charcoal or gas grill that is at a medium-high heat. Let the fish cook 10 to 15 minutes per side, flipping it only once. According to the Martha Stewart website, you can test to see if it is done by poking into the thickest part of the fish with a skewer. The skewer should go in easily and the tip should come out warm. Despite your efforts to oil the grill, the fish may still stick, but that will not compromise flavor.
Place your grouper on a sturdy baking sheet if you decide to broil it in the oven. You can add vegetables and lemon slices to the sheet if you choose. Cook the fish at 500 degrees for about 15 minutes and check for doneness. Using a fork or spoon, press on the fish to see if it flakes easily or use the skewer method to see if the fish is done. If not, put it back in the oven for another few minutes. The meat should be opaque throughout when the fish is done.
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