Grouper is prized for its sweet, naturally buttery taste, and its meaty texture that flakes to touch, this fish doesn’t need a lot of work to shine. Simply season it in salt and pepper and dredge it in flour. Cook it in olive oil with a few knobs of butter, basting frequently until it’s a gorgeous golden-brown and you will be rewarded with a crisp, succulent fillet that flakes to touch. This is also a perfect fish to “blacken” if you’re a fan of creole cuisine.
