How to Cook Grouper
To cook grouper on a stovetop, start by coating it in seasoning and flour. Then, simply cook it in a pan with some olive oil for 4 minutes on each side over medium-high heat. To bake or broil grouper, start by placing the fillets in a baking dish and pouring a mixture of lemon juice, butter, and seasonings over it. Next, bake the fish at 450 degrees Fahrenheit or broil it on medium-high for 5-7 minutes. If the grouper is thicker than 1 inch, you may need to leave it in for 1-2 minutes longer.
Heat 1 tablespoon (15 ml) of olive oil in a skillet and dry the fillets. Set a heavy skillet on the stove and pour in the oil. Turn the burner to medium-high and heat the oil until it shimmers. While the oil heats, set 2 pounds (0.91 kg) of grouper fillets on a plate and pat them dry with a paper towel. Drying the grouper will help the seasoning stick to the fish. Heat the oil just until it shimmers, but before it begins smoking. Stir together Old Bay, garlic powder, onion powder, and paprika. Get out a small bowl and mix together 1 teaspoon (4 g) of Old Bay seasoning, 1/2 teaspoon (1 g) of garlic powder, 1/2 teaspoon (1 g) of onion powder, and 1/4 teaspoon (0.5 g) of paprika. Add salt and pepper according to your taste. Coat the fillets in seasoning and flour. Sprinkle the seasoning mixture over both sides of the grouper fillets. Use your hands to gently press it into the fish so it sticks. Then put 1/2 cup (60 g) of flour into a shallow dish and lay the fillets in it. Flip the fillets over so they're lightly coated in the flour. Add more flour to the dish if your grouper fillets are large. The flour coating will make the fish crispy as it pan-fries. Lay the fish fillets in the hot skillet and cook them for 4 minutes. The fish should start sizzling as soon as it hits the hot skillet. Arrange the fillets so they're in a single layer and pan-fry them for 4 minutes without moving them in the skillet. Flip and cook the fish for 4 more minutes. Use a fish spatula to carefully flip each fillet over. Leave them to cook for 4 more minutes without moving them again. This will ensure that the fish fillets cook completely and evenly. Once the grouper has finished cooking, you should be able to flake center of the fish with the tines of a fork. Brush the grouper with melted butter and serve it. Turn off the burner and brush 2 tablespoons (28 g) of melted butter over each of the fillets. Transfer the fish to plates and serve the fillets immediately. To store leftover fish, put it in an airtight container in the refrigerator for up to 3 or 4 days. Keep in mind that the fish will soften as it's stored, so if you want crispy fish, try to eat it the same day you pan-fry it. Heat a grill and cast-iron skillet to high heat. Turn a gas grill to high. If you're using a charcoal grill , fill a metal chimney with charcoal briquettes and light them. Heat the briquettes until they're lightly covered with ash and are hot. Then dump the briquettes onto the grill grate. Place a cast-iron skillet on the gas or charcoal grill grate and leave it to heat while you prepare the grouper. Mix blackening spices in a small bowl. Get out a bowl and put all of the spices for the blackening seasoning into it. Stir or whisk them until they're combined. You'll need: 1⁄4 cup (27 g) of smoked paprika 2 tablespoons (8.5 g) of dried thyme 2 teaspoons (4 g) of onion powder 1 1/2 teaspoons (9 g) of kosher salt 1 1/2 teaspoons (3 g) of garlic powder 1 teaspoon (2 g) of ground black pepper 1/2 teaspoon (1 g) of dry mustard 1/2 teaspoon (1 g) of ground red pepper Dip the grouper in melted butter and season it with the blackening rub. Pour 1/2 cup (113 g) of melted butter into a shallow dish and get out 2 pounds (0.91 kg) of grouper fillets. Dip each fillet into the butter and then place the fish on a baking sheet or platter. Sprinkle some of the blackening seasoning over both sides of each fillet. Press the blackening seasoning into the fillet so it sticks. The amount of blackening seasoning you'll need for each fillet will depend on the size of the fillets and how spicy you want the fish to be. Pour olive oil in the skillet and lay the fish in it. Carefully remove the hot cast-iron from the hot grill and pour 1 tablespoon (15 ml) of olive oil into it. Swirl the pan around so the skillet is coated. Then place the seasoned fillets into the skillet. It's fine if the fillets overlap a little, but try to place them in a single layer so they blacken evenly. Cover and grill the grouper for 6 to 8 minutes, flipping it once. Set the skillet on the grill and cover the grill. Carefully flip the fish over once they've cooked halfway. If any seasoning has slid off of the fish, brush it back over the tops of the fillets. Continue to grill the grouper until it's flaky and opaque. The blackened fish should be dark and appear firm in the center. Serve the grilled and blackened grouper. Remove the skillet with the blackened fillets from the grill. Transfer the fish to plates and serve it immediately with your favorite sides. For example, serve the fish with dirty rice and cornbread. Store leftover grouper in an airtight container in the refrigerator for up to 3 or 4 days. Preheat the oven to 450 °F (232 °C) or turn the broiler to high. If you'd like to bake the grouper, turn on the oven and adjust the racks so there's one in the center of the oven. To broil the grouper, turn the broiler to high and move a rack so it's 5 to 6 in (13 to 15 cm) below the heating element. Some broilers are inside the oven near the top while others are located underneath the oven. If your broiler only has an "on" setting, turn it on to begin heating. Combine the oil, butter, juice, ginger, salt, pepper, and shallot. Pour 2 tablespoons (30 ml) of vegetable oil, 2 tablespoons (28 g) of melted butter, and 2 tablespoons (30 ml) of lemon juice into a bowl. Stir in 1 tablespoon (8 g) of grated ginger, 1/8 teaspoon (0.7 g) of salt, 1/8 teaspoon (0.3 g) of ground black pepper, and 1 tablespoon (10 g) of chopped shallots. Place 1 pound (450 g) of grouper fillets in a baking dish or sheet. If you're baking the fish, get out an oven-safe dish that's large enough to hold the fillets and arrange the grouper in a single layer. To broil the grouper, get out a baking sheet and grease it before laying the fillets across it. Avoid using a broiler pan with slits or holes since it will be difficult to remove the fish from the pan. Spray the sheet with cooking spray or brush it with a little vegetable oil. Spread the lemon butter mixture over the grouper. Carefully turn each fillet over so they're coated on both sides with the lemon butter mixture. It's fine if some of the mixture pools around the sides of the fillets. Bake or broil the fish for 5 to 7 minutes. Put the baking dish in the center of the preheated oven or place the baking sheet below the preheated broiler. Cook or broil the fish until it's opaque and flaky when you drag a fork across the center. If the fish is more than 1 in (2.5 cm) thick, it may need to cook for 1 to 2 more minutes. Serve the baked or broiled grouper. Turn off the oven or broiler and remove the grouper. If there's any lemon butter sauce around the fish, spoon it over the fillets and serve the fish fillets while they're hot. Refrigerate leftover grouper in an airtight container for up to 3 or 4 days. 
Heat 1 tablespoon (15 ml) of olive oil in a skillet and dry the fillets. Stir together Old Bay, garlic powder, onion powder, and paprika. Coat the fillets in seasoning and flour. Lay the fish fillets in the hot skillet and cook them for 4 minutes. Flip and cook the fish for 4 more minutes. Brush the grouper with melted butter and serve it. Heat a grill and cast-iron skillet to high heat. Mix blackening spices in a small bowl. Dip the grouper in melted butter and season it with the blackening rub. Pour olive oil in the skillet and lay the fish in it. Cover and grill the grouper for 6 to 8 minutes, flipping it once. Serve the grilled and blackened grouper. Preheat the oven to 450 °F (232 °C) or turn the broiler to high. Combine the oil, butter, juice, ginger, salt, pepper, and shallot. Place 1 pound (450 g) of grouper fillets in a baking dish or sheet. Spread the lemon butter mixture over the grouper. Bake or broil the fish for 5 to 7 minutes. Serve the baked or broiled grouper. 