Top Rated Grouper Recipes

Chobani yogurt, or any Greek yogurt you can find, adds creaminess and a subtle sweet flavor to offset the tang of the mango salsa, creating the perfect topping to your fish tacos.    Click here to see more recipes that use Greek yogurt.
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5
Yucatecan Tikin Xic
Mexico’s ultra-luxury Grand Velas Riviera Maya resort -- on the Caribbean coast of Quintana Roo between Cancun and Tikum -- is set on 206 acres of pristine jungle and mangroves with a vast white sand beach. The sprawling Leading Hotel of the World resort includes an adults-only oceanfront rooms, family-friendly ocean views, and a Zen-like tropical setting, surrounded by the flora and fauna of the Yucatan Peninsula’s jungle. When I was there a family of coatis scampered in the trees in front of the spa, and a spider monkey lounged poolside as if he was a privileged guest.The tropical property is proud to be known for its award-winning all-inclusive dining program. Grand Velas’s eight restaurants include five gourmet choices serving Mexican, European, and Asian cuisine. Cocina de Autor – helmed by celebrity chefs Bruno Oteiza, Mikel Alonso, and Xavier Pérez Stone -- holds the AAA Five Diamond Award, making it the first all-inclusive restaurant in the world honored with this distinction.The resort is also particularly proud of its Mayan restaurant, Chaka, which serves such indigenous dishes as Tikin Xic (pronounced “teekeen sheek”), a fish recipe infused with the flavors and techniques of traditional Yucatecan cuisine.  With Mexican ingredients like axiote seasoning and red peppers, the savory recipe features grouper as the source of protein.The Tikin Xic dish is available at Chaka which is also the location of its Yucatecan Cooking Class taught by the resort’s Mayan Chef, Humberto May Tamay, who now shares his recipe with The Daily Meal readers.
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4.5
Blossom's Lump Crab Stuffed Grouper with Creamed Spinach
This jumbo lump crab stuffed grouper is an amazing seafood duo with Lowcountry flair, created by Executive Chef Adam Close of Blossom in Charleston.  Add traditional creamed spinach on the side and it's perfection.
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4.5
fish
Scroggins is an accomplished fisherman, but he’s also known as a great cook. “Grilling grouper filets and topping them with crab is one of my absolute favorite seafood dishes to make,” says Scroggins. “It will impress your dinner guests and it’s so easy to do.”This recipe is courtesy of Pro Angler and Team Toyota athlete Terry Scroggins
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4
Spiced Grouper with Roasted Bell Pepper and Coconut Pea Coulis
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Grouper is a mild fish that works well with a variety of spices. This spiced grouper recipe, courtesy of Plumrose Restaurant's chef Imran Ashton, uses smoked paprika, garlic, and fresh thyme. The use of coconut milk in the coulis helps round out the flavors and lends a Caribbean flair.   Click here to watch chef Imran Ashton make his Spiced Grouper with Roasted Bell Pepper and Coconut Pea Coulis. Click here for more grouper recipes.
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4
Couscous
If you're craving couscous and want a new spin on your go-to recipe, try this Tunisian one that incorporates fish. You won't be disappointed.This recipe is courtesy of Ricardo Cuisine and was inspired by the fish couscous at the restaurant Dar Belhadj in Tunis.
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4
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Chef Van Aken writes: "I have made a version of this soup for over 20 years now and I never tire of it. It’s one of those soups that actually can be a full lunch or dinner. As with many soups, this improves if made a day ahead of time, which makes it an ideal party dish. I like to keep it traditional and offer a shot of dry sherry at the table. It really rounds out the flavors. Serve with warm bread and butter in that the soup is a touch spicy."
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3.6
A Caldo Verde, or "green soup," is traditionally made with sausage and loads of potatoes. Our lighter seafood version is nourishing and satisfying with protein-rich scallops and calcium-packed kale. Click here to see 5 Fall Seafood Stew Recipes
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3.333335
Pescado Rodrigo
Pescado Rodrigo is a beloved dish in Mexico City, and I make it at least a couple of times a month. Fresh tilapia or other mild white fish, seared until crispy, then drizzled with a chunky citrus sauce, is the seafood to stuff into corn tortillas for tacos. This recipe comes from the Bellinghausen, a Mexico City restaurant established in 1915 and cherished by many families, including ours. Its classic hacienda style, complete with tiles and a working fountain, is so dignified that my sisters and I used to dress to the nines to eat there on Sundays. The menu never changes; it doesn't need to.Click here to see 5 Authentic Mexican Dishes for Cinco de Mayo.
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3.11111
Classic Ceviche
Ceviche is Peru’s flagship dish. Learn to make the fresh and flavorful raw fish dish and you’ll instantly be transported to this beautiful South American country. Gastón Acurio, author of Peru: The Cookbook (Phaidon, 2015), advises you to “always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. Avoid oily or fatty varieties of fish.”
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2.5