The grouper recipes are various, simple and original, since the fish with its very firm meaty texture and mild flavor can be grilled, baked, sautéed, pan fried, deep fried, or even poached and barbequed. The goliath grouper has been the star of many grouper recipes until it has come under protection. However, other grouper species are delicious when cooked.
Here are some America's favorite grouper recipes.

Grouper with Roasted Corn and Peppers
Ingredients: 1 red bell pepper, cut into 1/2-inch squares, 1 green bell pepper, cut into 1/2-inch squares, 2 cups fresh (cut from about 3 ears) or frozen corn kernels, 2 tablespoons cooking oil, 1/2 teaspoon salt, 1/2 teaspoon fresh-ground black pepper, 1/2 teaspoon dried thyme, 2 pounds grouper fillets, cut to make 4 pieces.

Preparation: Heat the oven to 450degrees. In a large roasting pan, combine red and green bell peppers, corn, 1 tablespoon of oil, and 1/4 teaspoon each of salt, pepper, and thyme. Roast in an oven until the corn and peppers start to brown, about twelve minutes, stirring twice.
Rub the remaining tablespoon of oil over both sides of the fish. Sprinkle the fish with the remaining 1/4 teaspoon each of salt, pepper, and thyme. Remove the roasting pan from the oven and push the corn-and-pepper mixture to the sides of the pan. Put the fish in the center of the pan, skin-side down and cook until done for about fifteen minutes for 1-inch-thick fillets. Serve the fish with the corn and peppers. The other fish alternatives, which are moderately firm fish, to roast include tilefish, sea bass and cod. If the fillets are skinned, coat them with a bit of oil before adding to the pan.

Grouper with Florida Relish
Marinade: Relish: 1 pound grouper fillet, 5 cups fresh vegetables, such as: conch peas, black-eyed peas or butter beans, corn, chayote, onions, peppers or tomatoes, 2 tablespoons lime juice, 1 teaspoon salt, 1 tablespoon olive oil, 1 teaspoon salt, 2 teaspoon chopped garlic, 1 teaspoon cracked pepper, 1 teaspoon dry thyme.
Herb topping: 1 cup bread crumbs, 1 cup basil leaves, 1 cup parsley leaves,
1 teaspoon salt, 1teaspoon pepper.

Preparation: Refrigerate and marinate grouper fillets in a mixture of limejuice, olive oil, salt and cracked pepper. Process bread crumbs with basil, parsley, salt and pepper. Coat the top of fillets with breadcrumb mixture. Blanch peas or beans in the boiling salted water for ten minutes or until tender; drain and set aside. Bake grouper in a preheated 350 degree F oven for fifteen to twenty minutes or until the flesh has turned opaque. Heat olive oil in a large sauté pan; add vegetables and cook until tender; season with garlic and thyme. Divide vegetables evenly; top with grouper fillets. Yield: five servings.

Grouper with Mango & Peach Sauce
Ingredients: 1 large mango, peeled and pitted, 2 peaches, peeled and pitted,
1/4 cup melon-flavored liqueur, 4 (6-oz.) grouper fillets, skin removed,
1/4 cup flour, 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, 3 tablespoons vegetable oil, 1 lemon, cut into 8 wedges, 4 fresh parsley sprigs.

Preparation: Preheat an oven to 400°F. Pour mango and peaches in a blender or food processor. Place the mixture in a small saucepan and bring to a boil. Stir in melon liqueur, then reduce heat to low and hold warm. Mix flour, salt and pepper together in a shallow dish. Dredge grouper in the flour mixture until lightly coated. Heat a large, ovenproof skillet over medium-high heat. Add oil and sauté the fish, flesh-side down until golden brown for about four minutes. Gently turn over and finish cooking in the oven for about seven to ten minutes, depending on the thickness of the fish. The flesh should be opaque and flake easily with a fork. Place the fish on a serving platter and top with the warm mango and peach sauce. Garnish with lemon and parsley. It makes four serving.

You should know that it is necessary to remove the fish skin prior to cooking, as it gives a very strong flavor. It does not depend on the type of grouper recipes you choose, even if you are going to fry the fish, you should fry it without skin.

There are many species of grouper as well as the recipes. No mater what kind of species or recipe for cooking you choose, you will find the taste and the flavor of the dish unbelievably delicious and unique, let alone the way you will vary your everyday culinary.