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Grilled Grouper

This recipe features grilled grouper fillets seasoned with olive oil, lemon zest, and salt. After grilling, they are topped with a vibrant sauce of capers, scallion, thyme, dill, lemon juice, and black pepper, creating a simple yet flavorful main course.
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Total Time 30 minutes
Course lunch/dinner
Cuisine French
Servings 4 people
Calories 1118 kcal

Equipment

  • 1 Grill Gas or charcoal
  • 1 Small Bowl For marinade/sauce
  • 1 Whisk or fork For emulsifying marinade
  • 1 Fish Spatula Essential for delicate fillets
  • 1 Cutting Board For chopping ingredients

Ingredients
  

Main

  • .25 cup extra-virgin olive oil divided
  • 1 teaspoon grated lemon zest plus 3 Tbsp. fresh juice (from 1 large lemon), divided, plus more zest for garnish
  • 1 teaspoon kosher salt divided
  • 4 6-oz. skinless grouper fillets
  • 2 tablespoons drained capers coarsely chopped
  • 1 large scallion finely chopped (about 2 tablespoons)
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh dill
  • .5 teaspoon black pepper

Instructions
 

  • Preheat your grill to medium-high heat.
  • In a small bowl, whisk together most of the olive oil (reserve some for the caper sauce), 1 teaspoon lemon zest, and 1 teaspoon kosher salt.
  • Pat the grouper fillets dry with paper towels.
  • Brush the fillets generously with the olive oil-lemon mixture.
  • Clean and oil the grill grates thoroughly.
  • Place the seasoned grouper fillets on the hot grill.
  • Grill for 3-5 minutes per side, depending on thickness, until opaque and cooked through.
  • While the fish grills, combine the remaining olive oil, capers, scallion, thyme, dill, 3 tablespoons lemon juice, remaining salt, and black pepper in a small bowl.
  • Remove the grilled grouper from the grill and let rest for 1-2 minutes.
  • Spoon the caper-herb mixture over the fillets before serving, garnishing with extra lemon zest if desired.

Notes

Ensure the grill grates are clean and well-oiled before cooking to prevent the fish from sticking. Grouper is lean and cooks quickly; avoid overcooking, which will result in dry fish. Aim for an internal temperature of 140-145°F (60-63°C). Resting the fish briefly after grilling allows the juices to redistribute. The caper-herb mixture brightens the dish considerably; don't skip this finishing step. For enhanced flavor, you can lightly char the lemon halves on the grill before juicing.