Best Grouper Recipes

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.

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

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.

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

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.”