Starter
Grouper Collar with Soy & Sesame
A flavorful collar cut in a soy-sesame marinade, oven-baked until crisp and served with a light miso glass-noodle vegetable that echoes its Asian notes. Ideal as the starter course of a menu.
RECIPES · GIANT GROUPER
Giant Grouper recipes.
Firm, white and clean-tasting, Giant Grouper is one of the most versatile fish in the kitchen — from sashimi and ceviche to grilling and roasting. Below are chef-tested recipes built for our sashimi-grade, ikejime-processed fillets.
CHEF-TESTED
Sashimi Grade
CLEAN FLAVOR
SIMPLE STEPS
15-40 MIN
ALL RECIPES
Giant Grouper recipes
Chef-tested dishes for our sashimi-grade, ikejime-processed Giant Grouper. Pick a recipe to see full ingredients and step-by-step method.
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Finger food
Grouper Belly with Fish Spice Rub
Tender, juicy belly pieces in an aromatic fish spice rub, pan-seared in clarified butter until the skin is crisp and served with charred lemon. Ideal for lovers of aromatic fish dishes — and perfect as finger food.
Starter
Grouper Ceviche
The firm, clean texture of sashimi-grade grouper makes it the ideal base for a refreshing ceviche — lively lime acidity, fresh jalapeño heat and the crisp bite of Granny Smith apple. A minimalist dish that thrives on precision and timing.
Starter
Grouper Crudo
The delicate, crisp texture of our land-based farmed grouper really comes into its own in this crudo. Sweet-tart blood orange and aromatically marinated fennel bring lightness and precise acidity — a dish that impresses through balance, product quality and cutting technique.
Main
Fish Sandwich with Tartar Sauce
It doesn't get any crispier or juicier than this. A golden-brown panko crust, creamy homemade tartar sauce, crisp lettuce and a lightly toasted, buttery brioche bun — the grouper stays wonderfully juicy inside while the coating provides the perfect crunch.
Main
Fish Tandoori with Grouper
A whole side of fish is surprisingly easy to prepare: brushed with a fragrant tandoori marinade and gently cooked in the oven, the grouper stays wonderfully juicy while yogurt, warm spices and a subtle heat build a deliciously aromatic profile. Served with basmati rice and green chutney.
Main
Steamed Giant Grouper Fillet on Vegetables with Fondue Foam Sauce
The giant grouper fillet and the vegetables are steamed together in fish stock, which infuses the dish with delicate flavors as it cooks. The stock is then used to make a light, airy foam sauce, which lends the dish a delicate, elegant touch.
Main
Fish in Tomato Sauce with Orzo
In this summery recipe, grouper is gently braised in an aromatic tomato sauce with olives and capers. Fruity tomatoes, savory ingredients and the tender fish fillet are reminiscent of Mediterranean cuisine — and the small orzo pasta soaks up the rich sauce perfectly.
Basics
Rich Fish Stock from Grouper Carcasses
This stock is made from the meaty carcasses of our giant grouper, which still contain plenty of tender bits of flesh — a particularly intense and rich base for a wide range of seafood dishes. Once cooked, the remaining flesh can be used in other dishes, from fish salads to pasta or rice.
Basics
Fish Stock from the Head of the Giant Grouper
The head of the grouper is particularly flavorful and is ideal for making an aromatic stock — the essence of the sea, and a base for numerous sauces, soups and stews. The head breaks down slightly as it cooks, releasing its full flavor into the stock.