What is grilled grouper?
Grilled grouper is a mild, firm white fish cooked over high heat until flaky and lightly charred. It's one of the best fish for grilling because it holds together well and develops a delicious smoky flavor in just minutes.
I've grilled grouper dozens of times over the years, and this simple method consistently gives you tender, flaky fish with just the right amount of char.
A quick look at the recipe
Ready in: 30 minutes (plus grill preheat time) | | Serves: 4 | Difficulty: Easy | Make-Ahead Friendly: Mango salsa can be made ahead
Fresh grilled grouper topped with sweet-and-spicy mango salsa is the kind of easy summer dinner that tastes like vacation on a plate.
Watch the quick video below to see exactly how I grill grouper without it sticking.
This easy grilled grouper recipe is one of my favorite ways to cook fresh fish, and since we live in Florida, we can grill year-round. The fillets turn out tender and flaky, with a light smoky flavor, and the fresh mango salsa adds the perfect sweet, slightly spicy contrast.
It's simple, reliable, and one of those dishes that feels a little special without any extra fuss.
Jump to:
- What is grilled grouper?
- A quick look at the recipe
- Why you will love this recipe
- Ingredients – here’s what you will need for this recipe:
- Here’s how to make this recipe for Grilled Grouper with Mango Salsa
- What to serve with grilled grouper fillets?
- Recipe FAQs
- How to store and reheat leftover grilled grouper
- Tips to ensure this recipe turns out perfectly
- More easy grouper recipes to try
- Recipe:
Why you will love this recipe
- Perfect for grilling fish without stress - Grouper is one of the most forgiving fish to grill, and this method helps you get tender, flaky fillets with a light smoky flavor every time. If you love bold flavors, you might also enjoy my Blackened Grouper. It's been a reader favorite for years.
- That sweet-and-spicy mango salsa makes it shine - The fresh mango, peppers, and jalapeño add just the right balance of sweetness and heat, turning a simple grilled fish into something truly memorable.
- Light, fresh, and ideal for warm-weather meals - This is the kind of dish that feels just right for summer dinners, beach weekends, or casual cookouts with friends.
- Flexible and easy to customize - No grouper? No problem. This recipe works beautifully with other firm white fish, such as snapper, halibut, or sea bass.
- Feels a little special without extra effort - It's simple enough for a weeknight but impressive enough to serve when company's coming.
It's simple, reliable, and one of those dishes I come back to again and again when I want something quick that still feels a little special.
Ingredients – here’s what you will need for this recipe:
Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.
- Fresh grouper fillets: for the best results with this grilled grouper recipe, your fillets should be between 4 and 8 ounces each and 1 to 2 inches thick. I usually plan for four to eight ounces per person when buying fillets.
- Old Bay Seasoning, with a blend of celery salt, paprika, black pepper, cayenne pepper, cinnamon, ginger, and other spices, lends a delicious flavor to seafood.
- Mangos: add a sweet citrusy flavor to this delicious salsa that goes with just about anything!
- Red and green bell peppers: you can use any color bell peppers you have, but I like this color combination.
- Crushed pineapple: you can use crushed or pineapple tidbits in this recipe, and be sure to purchase pineapple packed in 100% juice.
- Jalapenos: it’s always a party when spicy jalapenos are added to a recipe.
Here’s how to make this recipe for Grilled Grouper with Mango Salsa
This is a summary of the steps; the complete directions are in the recipe card below.
- Preheat your grill to 400-425°F.
- Oil your grill grates or fish basket well.
- Make the mango salsa and set it aside.
- Season the grouper fillets on both sides.
- Brush with melted butter.
- Grill for about 4 minutes per inch per side.
- Flip carefully and brush with more butter.
- Remove when fish flakes easily or reaches 145°F.
- Rest for 5-10 minutes before serving.
What to serve with grilled grouper fillets?
Like when I serve baked grouper, I like to pair it with the classics: Cheese Grits, Cole Slaw, and Hush Puppies.
Other side dishes that would complement this dish include Southern Potato Salad, Southern Baked Mac and Cheese, Southern Deviled Eggs, and Grilled Vegetable Kabobs.
Recipe FAQs
Grouper usually takes about 8 minutes total per inch of thickness over high heat, flipping once halfway through. Most fillets cook in 6-10 minutes, depending on thickness and grill temperature. Grouper is one of my favorite fish to grill because it stays moist and holds together beautifully.
Grill grouper over medium-high to high heat, about 400-425°F. This gives the fish a light sear while keeping the inside moist and flaky.
Grilled grouper is done when it flakes easily with a fork, turns opaque throughout, and reaches an internal temperature of 145°F in the thickest part.
Grouper has a mild, slightly sweet flavor, large white flakes, and a firm texture. It does not taste fishy, which makes it popular even with people who don't usually love seafood.
If you can't find grouper, use another firm white fish such as snapper, halibut, sea bass, mahi-mahi, or scamp.
How to store and reheat leftover grilled grouper
- Store leftover grilled grouper fillets in an airtight container and refrigerate for up to 2 days for the best flavor and texture.
- Store any leftover mango salsa in a separate airtight container in the fridge. It's best enjoyed within 2-3 days while the fruit is still fresh and vibrant.
- Leftover grilled grouper fillets are excellent for making fish tacos or fish cakes.
- To reheat leftover fish, preheat the oven to 300°F. Place the fish in a baking dish and cover loosely with foil to retain moisture. Warm for about 10-12 minutes or until heated through.
Featured comment
This was an incredibly delicious preparation for seafood. We picked up some wild-caught fish at the local fishmonger and wanted a fresh mango chutney to serve with it. Served alongside some tender roasted fresh asparagus and crusty Italian bread. Thank you for this great recipe!
Tips to ensure this recipe turns out perfectly
- It’s best to use fresh fish the same day you buy it. However, you can store it in the refrigerator covered for up to three days.
- If you purchase frozen fillets, allow them to thaw in the refrigerator overnight. If you forget to do this, you can thaw quickly by letting them sit under cold running water. Be sure to pat the fillets dry after thawing.
- Grouper is fully cooked when it reaches an internal temperature of 145°F and flakes easily with a fork.
- If buying mangos that are already cut up, you will need approximately two cups.
- If you can’t find fresh grouper where you live, you can substitute another firm, mild white fish such as red snapper, scamp, halibut, or sea bass.
More easy grouper recipes to try
You can find even more grouper recipes in my seafood recipe section.
⭐ ⭐ ⭐⭐⭐ Did you make this recipe for Grilled Grouper? I'd be thrilled to hear what you thought! Did you add your own twist or have a tip to share? Drop a comment below. I read every one, and don't forget to leave a star rating. Your feedback not only makes my day but also helps others find and perfect this recipe.
Thank you so much for visiting Grits and Pinecones!
Recipe:
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
Easy Grilled Grouper with Mango Salsa
Equipment
- Grill
- Fish basket or grate optional
Ingredients
Grouper
- 2 pounds grouper fillets 1-2 inches thick, or 4 (4-8 oz) fillets
- ½ teaspoon Old Bay Seasoning
- ½ teaspoon lemon
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ cup unsalted butter melted
Mango Salsa
- 2 mangos ripe, peeled, and diced
- ½ red bell pepper seeded and diced
- ½ green bell pepper seeded and diced
- 2 jalapenos ribs and seeds removed, and finely diced
- 1 shallot peeled and finely chopped
- 2 cloves garlic minced
- 4 tablespoons fresh Italian parsley chopped
- ½ cup crushed pineapple be sure to use pineapple packed in 100% juice, and not packed in syrup
- 4 teaspoons fresh lemon or lime juice
- salt and pepper optional, to taste
Instructions
Prepare the grill
- You will have the best results when cooking fish on the grill if you use a fish grate or wire fish basket. If you don't have either of these, make sure your grill grate is squeaky clean.
- Liberally oil the grill grate using tongs holding a folded paper towel that has been soaked in vegetable oil, to ensure your fish doesn't stick.
- Preheat the grill to high, which is between 400 and 425 degrees F.
- If you are using a fish grate or basket, preheat the grill first. Then spread a liberal amount of vegetable oil on the fish grate or basket and then place it on the grill grate to heat up before adding your fish.
Mango salsa
- Add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice, and parsley to a large bowl and mix well.
- Taste and add salt and pepper if needed. The salsa can also be made 24-48 hours ahead of time to allow the flavors to develop.
Grilled grouper
- Season both sides of the fillets with kosher salt, lemon pepper, Old Bay Seasoning, and garlic powder. Then brush melted butter on both sides.
- When your grill and fish grate are hot, add the fillets and close the lid. Depending on the thickness of the fillet and how hot your grill is, your fish should take about four minutes per inch of thickness per side.
- Before you turn the fillets over, brush the top side again with the melted butter. After turning it over, brush butter on the bottom side.
- To check to see if the grouper is done, take a fork and gently pull back a section in the center. It should flake easily. If the fish is opaque with just a bit of translucent center, it's ready to come off.
- The goal is to pull the fish off right before it finishes cooking and then let it rest loosely covered with aluminum foil for about 10 minutes. It will finish cooking while it rests.
- To serve, place a fillet on a plate and spoon the salsa over the top. Enjoy!
Notes
Nutrition
**This recipe was originally posted on May 18, 2016.
A@4U
This was an incredibly delicious preparation for seafood. We picked up some wild caught tile fish and a tuna steak at the local fish monger and wanted a fresh mango chutney to serve with it. Excellent!! I upped the seasonings a bit – especially the Old Bay – for our preference and I used fresh pineapple that I minced to same size as other ingredients (Publix had just set out fresh whole peeled pineapple so I couldn’t resist!). I allowed the salsa to marinate in the refrigerator for a couple hours while prepping the rest of the meal. Served alongside some tender roasted fresh asparagus and crusty Italian bread. Thank you for this great recipe.
Ashley
All I can say is WOW!! That is So Pretty! I bet that is So Delicious!! I wish I was eating it right now…. Can’t wait to try it 🙂
Linger
Mmmmmm! Grilled fish with mango salsa. Now that’s what I call a perfectly healthy and flavorful dish. I can already taste it in my mouth. I just need to pick me up some Grouper now. Thanks for sharing.