Groupers are fairly large fish, and tend to stand out in the fish market both because of their size and their livery. And well they might; they're also quite tasty, with relatively few bones to cause problems. They're quite nice grilled, baked, or poached, and one can also cut fish steaks from them.

Got a grouper? You might want to try this recipe from the Abruzzo:

Grouper with Potatoes, or Cernia con Patate

To serve 6:
A grouper weighing about 4 1/2 pounds (2 k), cleaned and scaled
6 medium-sized potatoes
Several cloves of garlic, slivered
The leaves of a sprig of fresh rosemary
4 organic lemons, one thinly sliced and the remainder squeezed
3/4 pound (300 g) pancetta, thinly sliced and one slice cut into strips
A kitchen glass of dry white wine
A half cup of olive oil
Salt and pepper to taste

Preheat your oven to 400 F (200 C).

Rinse the fish well inside and out and pat it dry. Make a number of slices in the fish and slip slices of the herbs, lemon and pancetta into them. Slip some of the seasoning into the cavity too, and seaon the fish well with salt and pepper.

Pour the oil into a pan. Wrap the fish in the remaining pancetta and lay it in the pan, then lay the remaining lemon slices over it. Sprinkle the wine and lemon juice over the fish too.

While you are doing this, have a friend peel and dice the potatoes, put them in a bowl, and season them with olive oil, salt, and pepper to taste. Drsitribute the potatoes around the fish and roast it for about 45 minutes, turning it carefully after about 20 minutes.

Grouper on About:
Grilled Ginger-Apricot Grouper.
Susie Fishbein's Parmesan-Crusted Grouper.

How to Select Fresh Fish
How to Serve a Whole Fish at Table
Other Fish Recipes