Baked grouper with Key Lime Butter Sauce makes a quick, delicious dinner! Ready in under 30 minutes, this easy recipe makes fish taste amazing and is perfect for weeknights or entertaining.
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Grouper is a mild, flaky white fish that's great for baking. A drizzle of key lime butter sauce makes it even better. This sauce brings the bright, fresh flavors of the Florida Keys to your dish. Follow these simple, step-by-step instructions to make a tasty, healthy meal.
Healthy Fish Dinner
This baked grouper recipe is naturally gluten-free and low in carbs, so it's great for keto or paleo diets. The olive oil, butter, and fresh ingredients make it a good fit for healthy eating and Mediterranean-style meals.
Plus, the fish provides plenty of protein, making it perfect for anyone looking to boost their protein intake in a delicious way!
What Is Grouper?
Grouper is a saltwater fish found in tropical waters, especially around the Florida Keys. It belongs to the Epinephelinae subfamily, part of the Serranidae family, which includes sea basses.
Two common types of grouper are the red grouper (Epinephelus morio) and black grouper (Mycteroperca bonaci).
Grouper has a firm texture and mild, sweet flavor; perfect for grilling, baking, and frying.
Fun Fact About Grouper
The Gag Grouper (Mycteroperca microlepis), also called a giant grouper, is a protogynous hermaphrodite, meaning it is born female but can change into a male as it grows older, usually around 10 to 12 years old. This adaptation helps their population because when there aren't enough males, the biggest and strongest females can switch to being male to ensure reproduction continues.
What You Need
This recipe makes 4 servings.
See recipe card below for exact amounts.
For the Grouper:
- Grouper fillets (about 6 ounces each), defrosted if frozen
- Olive oil
- Kosher salt and pepper
- Garlic powder
For the Key Lime Butter Sauce:
- Unsalted butter
- Garlic clove
- Parsley, finely chopped, or slivered basil leaves
- Key lime, lemon, or lime juice
- Salt and pepper
The fish shown above was a 1 ¼-pound fillet. I cut it down the center and roasted it in the oven for 15 minutes. If I were to cook it in a pan, I would have cut it into quarters first.
How to Bake Grouper
- Preheat the oven to 400°F (200°C), with the rack in the center. Line a rimmed baking sheet with parchment paper.
- Rinse the fish and pat it dry thoroughly with paper towels. If previously frozen, let it rest on fresh paper towels for 10 minutes to absorb any remaining moisture.
- Put the fish in the pan, skin side down. Lightly brush it with olive oil. Then, season it with salt, pepper, and a bit of garlic powder.
- Bake the grouper for about 15 minutes or until it flakes easily with a fork. No need to flip it.
- While the fish cooks, heat butter, key lime juice, fresh herbs, garlic, salt, and pepper in a small saucepan. Keep the heat low until the fish is done.
- Remove the fish from the oven when the flesh is opaque white and flakes easily with a fork.
- Plate the fish and spoon the melted herb butter over each piece.
- Serve hot, garnished with sliced key limes.
Substitutes for grouper: mahi mahi, yellowtail snapper, tripletail, codfish, and sea bass.
Serving Suggestions
Plate the fish and spoon warm key lime butter sauce over the top. Garnish with key lime wedges and sprigs of parsley or basil.
For the plate above, I served the roasted grouper with steamed red potatoes and roasted asparagus. I like to use Kerrygold Butter because it's much more yellow than other butters. It looks great on the plate!
For more garnishing tips, check out Garnishing with Parsley
Serve the baked grouper alongside your favorite sides.
- Rice: Lemon Asparagus Rice, Coconut Rice with Toasted Coconut
- Potatoes: Garlic Mashed Potatoes, Oven Roasted Baby Gold Potatoes, Roasted Small Red Potatoes, Roasted Garlic Russet Potatoes
- Roasted Veggies: Roasted Vegetable Medley with Garlic, Roasted Asparagus
- Steamed Veggies: Steamed Broccoli and Carrots or steamed Brussels sprouts.
- Salad: Mixed Greens Salad
Pair with a chilled glass of sparkling water with a squeeze of lime.
Where to Buy Grouper in the Florida Keys
If you're in the Keys, you're in luck! Fresh grouper is readily available.
Many local seafood markets carry freshly caught grouper. When shopping for grouper, look for firm, moist fillets with no strong fishy smell. If fresh grouper isn't available at the market, get a yellowtail, hogfish, swordfish, or something freshly caught!
Here are a few trusted spots to shop:
- Upper Keys: Key Largo Fisheries - A staple for fresh, local seafood in Key Largo.
- Marathon: Keys Fisheries
- Cudjoe Key: First Class Seafood Market - Mile Marker 22
- Stock Island: Keys Fresh Fish Market
- Key West: Eaton Street Fish Market in Key West
- Local Grocery Stores - You may see grouper in the supermarket, but if you're in the Keys, find a fish store specializing in fresh fish.
More Florida Keys-Style Recipes
Takeaway
Baking is one of the easiest and healthiest ways to cook grouper or any other type of fish. Just prep the fish and drop it in the oven.
The tangy, sweet key lime butter sauce perfectly complements the rich, flaky grouper. Key limes add a unique flavor that sets this dish apart, but you can substitute them with lemons or limes if you don't have them.
Whether in the Florida Keys or cooking at home, this recipe effortlessly brings a taste of the islands to your table.
If you're down in the Keys, pick up some grouper, grab a few key limes, and try this recipe. You'll be surprised how easily you can make a delicious meal.
Baked Grouper FAQ
Yes, you can use frozen grouper. Make sure it's fully thawed in the fridge before cooking. Also, pat it dry to remove excess moisture for even cooking.
To cook grouper at 400°F in the oven, it takes 12 to 15 minutes, depending on fillet thickness. Cook the fish for 10 minutes per inch of thickness. Grouper is done when it flakes easily with a fork, and the internal temperature reaches 145°F in the thickest part. Avoid overcooking to keep the fish tender and moist.
Grouper is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). The flesh should be opaque and no longer translucent.
In the Florida Keys, gag grouper season runs from May 1 through June 14. Most other grouper species are open from May through December and closed from January through April.
Baked Grouper with Key Lime Butter Sauce
Ingredients
For the Grouper
- 1 ½ pounds fresh or frozen grouper fillets, about 6 ounces each, defrosted if frozen
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- key limes, sliced, for garnish
For the Key Lime Butter Sauce
- 4 tablespoons unsalted butter
- 1 minced garlic clove
- ¼ cup fresh parsley, finely chopped, or slivered basil leaves
- 2 tablespoons juice from 4 or 5 key limes, substitute lemon or lime juice
- Salt and black pepper
Instructions
- Preheat the oven to 400°F, with the rack in the center. Line a rimmed baking sheet with parchment paper.
- Rinse the fish and pat it dry thoroughly with paper towels. If previously frozen, let it rest on fresh paper towels for 10 minutes to absorb any remaining moisture.
- Put the fish in the pan, skin side down. Lightly brush it with olive oil. Then, season it with salt, pepper, and a bit of garlic powder.
- Bake the grouper for about 15 minutes or until it flakes easily with a fork. There is no need to flip it.
- While the fish cooks, heat butter, key lime juice, fresh herbs, garlic, salt, and pepper in a small saucepan. Keep the heat low until the fish is done.
- Remove the fish from the oven when the flesh is white and flakes easily with a fork.
- Plate the fish and spoon the melted herb butter over each piece.
- Serve hot, garnished with sliced key limes.
Stacey says
My family loved this!
mary k says
My family loved this!