How to cook Grilled Grouper

We catch a lot of grouper in my part of the world and while we don't call them that here in Australia we are still partial to these great fish. There are many species of grouper and in my experience smallish grouper make very good eating while the bigger ones are a little bit tough and tasteless.

Grouper are an essential part of the reef ecosystem and because of this when considering taking a grouper for dinner you should always check your local rules and regulations and take only enough for your immediate needs.

It is important for anglers to be able to identify their catch for many reasons. If you keep fish for food then you need to be able to identify and differentiate between the safe species to eat from the poisonous fish. You will also need to be able to identify fish because similar fish can have different restrictions and keeping an undersized or protected species can cost you more than your dignity. Ignorance will not be tolerated as an excuse when the fisheries officers come inspecting.

For new anglers, and even experienced ones, grouper identification can be quite difficult. They have almost identical body structures and even the colors can be very similar depending on the species and age of the fish. Another confusing factor is the different names for the same fish when fishing different states or countries.

• 　　Grouper Fillets
• 　　Olive Oil
• 　　Salt
• 　　Fish/poultry seasoning flavors
• 　　Spices

The end result looks very appetizing and my trial of this dish turned out quite well (although I was using a different species of fish).