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Citrus-Poached Grouper

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 10 min Cook 15 min Total 25 min Method: STOVETOP Main: grouper

Grouper fillets cook gently in a bright bath of orange juice, lemon, and garlic. The mild, flaky fish soaks up the citrus without any heavy sauce. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

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Food safety

Cook grouper to 145°F or until the flesh is opaque and separates easily with a fork. Keep raw fish on its own cutting board and wash hands and tools after handling it. Scrub the lemon under running water before slicing.

Allergens: fish

Equipment

  • large deep skillet with lid
  • wide spatula
  • knife
  • cutting board
  • instant-read thermometer

Ingredients (for 4 servings)

  • 1.5 pounds grouper fillets, about 1 inch thick
  • 1 cup orange juice
  • 1 cup water
  • 1 lemon, thinly sliced
  • 2 garlic cloves, smashed
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Directions

  1. 1. Scrub the lemon under running water, then slice it thin. Rinse the parsley and chop it.

  2. 2. Pat the grouper dry on a separate cutting board used only for raw fish. Season both sides with the salt and black pepper.

  3. 3. Add the orange juice, water, lemon slices, and garlic to a large deep skillet. Bring to a simmer over medium heat.

  4. 4. Lower the heat so the liquid barely bubbles. Slide in the grouper in a single layer and cover the pan.

  5. 5. Poach 8 to 10 minutes until the fish is opaque and separates easily with a fork. Fish should reach 145°F in the thickest part.

  6. 6. Lift the fillets out with a wide spatula. Spoon a little of the poaching liquid over each and sprinkle with parsley.

  7. 7. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Gently poaching fish in a barely simmering liquid so it stays moist.

Affordable substitution

Use frozen grouper, tilapia, or pollock fillets thawed in the refrigerator overnight.

Optional variation

Add a few slices of fresh ginger or a pinch of red pepper flakes to the poaching liquid.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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