A fish of the sea bass family, found in the warm waters of the Atlantic, Gulf of Mexico and Caribbean. Grouper may weigh as much as several hundred pounds, but the average weight of fish caught for commercial use is 15 pounds or less. In the Caribbean, the giant grouper is the most common; other delicious varieties are found near the Florida coast (brown grouper). In Senegal, thiof has become a national dish.
Nutritional values per 100 g
Calories: 82; protein: 15.5 g; carbohydrates 1.0 g; lipids: 1.08 g. An excellent source of iron, phosphorus and vitamin B2.
Grouper can be found throughout the year, fresh or frozen, whole or in fillets. Fresh fish should have a pleasant sea or cucumber smell. Don't hesitate to smell the fish before buying and reject any with a scent of ammonia.
The strong-tasting skin should be removed before the fish is cooked.
Grouper have firm white flesh when cooked and are suitable for boiling, poaching or baking. Try it cooked whole, in court-bouillon or on the grill, stuffed with tomatoes and onions.
Cut the grouper fillets into thin slices and place in a dish with olive oil, salt, pepper and lime juice; lay some thin slices of cucumber, lime and mango on top along with a little chopped fresh cilantro. Refrigerate for 6 to 12 hours, then serve well-chilled.
Photo: Bahamas Tourism Office.
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