A Gulf Coast fish in a New England market. Wild-caught Florida grouper, air-freighted in fresh, never frozen.

Down south, grouper is what menus get built around. Up here it is a rarity, because it has to fly to reach us. What lands is thick, white and boneless.

Mild, clean and moist, with a large flake that comes away in big pieces rather than shredding. Cod's Southern counterpart, but denser and more forgiving over heat.

On the grill: holds together better than cod. Oil the fish, not the grate, 4 to 5 minutes a side.
Blackened: heavy spice, dry cast-iron, until the crust sets.
For a sandwich: dredge and shallow fry until golden.

Done the moment it flakes. Pull it early.

Pairs Well With: Lemon & Butter · Blackening Spice · Mango Salsa · Tartar Sauce · Garlic & Herbs

We only get grouper when the Florida boats are running. When a run sells through, it is gone until the next one.