Recipes Dinner Seafood Main Course Shellfish Main Course Grilled Grouper 5.0 (2) 2 Reviews Mild grouper fillets pick up lightly smoky, savory flavor in scallion, lemon, and butter-stuffed packets on the grill to yield moist, flaky fish. By John Somerall John Somerall John has a passion for all things related to food, with a particular interest in kitchen gadgets and food-related equipment. He has a thorough background in food, with ten years of restaurant experience and a focus on fine dining. John has managed kitchens for James Beard Award-winning chefs and continues to expand his passion for cooking through charity events. Food & Wine's Editorial Guidelines Updated on September 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Active Time: 15 mins Total Time: 35 mins Yield: 4 servings Frequently asked questions Do you eat the skin on grouper? Yes, crispy grouper fish skin can be delicious! For this recipe, however, you'll want to use skinless fillets. The skin of grouper in particular shrinks a great deal during cooking, which causes the fish to curl when left intact. Plus, grilling the fillets in foil packets, as we are here, steams the fish inside — nothing is meant to come out crispy. How do you know when grouper is done? Because the fish is cooked in closed foil packets here, there are no visual cues to suggest when the grouper is done. You'll know it's time to remove the packets from the grill when a thermometer inserted into a fillet registers 135°F. The fish should rest inside the foil for five minutes before being unwrapped and in that time will reach at least 140°F. Notes from the Food & Wine Test Kitchen Simply seasoned with salt, pepper, and smoked paprika, mild grouper fillets pick up lightly smoky, savory flavor in scallion, lemon, and butter-stuffed packets on the grill. These packets leave the fish perfectly moist and flaky, and avoid potentially sticky grill grates. The built-in sauce cooks as the butter and lemon melt into the fish, which pairs perfectly with fluffy cooked rice or crusty baguettes for sopping. Ingredients 16 medium scallions or 8 small spring onions, roots trimmed 4 (6-ounce) skinless grouper fillets 2 teaspoons kosher salt 1 teaspoon black pepper 1 teaspoon smoked paprika 1 medium lemon, sliced crosswise into 1/8-inch-thick rounds, seeds removed 2 tablespoons unsalted butter, cut into 8 (1/2-inch) cubes 1/4 cup chopped fresh flat-leaf parsley Toasted baguette or cooked white rice Directions Cut scallion or spring onion stalks roughly in half crosswise to separate white and light green bottoms from dark green tops. (If using spring onions, slice the bottom pieces in half lengthwise to make thinner.) Cut scallion bottom pieces in half crosswise to make shorter segments. Set separated dark green tops aside. Preheat a gas or charcoal grill to medium-high (400°F to 450°F). Arrange 4 (12-inch) square sheets of aluminum foil on a work surface. Arrange 8 scallion bottom segments in a single layer on the center of each foil square. Sprinkle grouper fillets evenly with salt, pepper, and paprika, and place 1 fillet on top of scallions on each foil square. Top each fillet evenly with lemon slices to cover completely. Place 2 butter cubes over each layer of lemon slices. Bring together top and bottom of each foil square above the grouper mixture, and fold foil tightly over itself three times. Fold each outer side of foil packet in toward center three times, pinching to seal the packet. The packet should be airtight but with space above the food inside the packet. Place foil packets on unoiled grill grates; grill, covered, until a thermometer inserted into grouper registers 135°F, 8 to 10 minutes. Transfer foil packets to a baking sheet and let rest 5 minutes (the grouper will continue to cook until the internal temperature reaches 140°F to 145°F). Meanwhile, thinly slice 1/4 cup of the reserved dark green scallion tops; toss with parsley in a small bowl until combined. Carefully unwrap each foil packet, reserving liquid in bottom of each packet; discard lemon slices. Arrange grilled scallion segments and grouper evenly on four plates, and pour reserved liquid over each fillet. Top fillets with sliced scallion-parsley mixture. Serve immediately alongside baguette or rice. Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Rate It Print