Grouper Al Forno - Baked Grouper Recipe

Grouper Al Forno - Baked Grouper Recipe

Grouper is a fish with firm flesh and low in fat. It has a mild flavor which makes it great for those who are not big fish fans.

Grouper Al Forno
Baked Grouper Recipe


  • 2 pounds skinless grouper fillets
  • 1/4 tsp salt
  • 1/8 tsp black pepper, freshly ground
  • 2 Tbs melted butter
  • 2 Tbs olive oil
  • 2 Tbs lemon juice
  • 2 Tbs basil pesto


  1. Brush a baking pan with olive oil.
  2. Lay the fillets in the baking pan in a single layer.
  3. Make several shallow cuts on both sides of the fillets. This will allow the sauce to permeate the fish making it moister.
  4. Sprinkle the fish with salt and pepper.
  5. Combine the butter, lemon juice, olive oil, and basil pesto.
  6. Brush half the sauce on the top side of the fish.
  7. Bake at 350F for 10 minutes.
  8. Carefully turn the fillets over. Brush with the remaining sauce.
  9. Bake for another 10 minutes, until the fish begins to flake easily. Be careful not to over cook.

Note: Grouper is a member of the sea bass family that comes from warm and tropical waters. Because grouper is naturally low in fat is needs added moisture, such as lemon juice, during cooking. This keeps it from getting too dry. When buying grouper fillets select fillets with

  • A translucent look
  • Flesh that is firm
  • A mild odor, it should smell like the ocean
  • No discoloration

If you're not cooking your fish fillets at once then rinse it, pat it dry, and wrap it in wax paper, and store in a sealed container at 34-36F until you cook the fillets. If you are using frozen fish fillets defrost them in milk. This helps remove that "frozen" taste and makes them taste fresher. When cooking a general rule is 10 minutes of cooking for 1 inch of thickness.

Add to Google
Add to My Yahoo!

You Should Also Read:
Seafood Recipes
Italian Grilled Tuna Recipe
One-Dish Italian Fish - Microwave Recipe

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2023 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.