Preparation

• 1). Rinse the grouper inside and out with cool running water.
  
  
• 2). Pat the fish dry with paper towels.
  
  
• 3). Coat the inside and outside of the grouper with olive oil and season it to taste with kosher salt and freshly ground black pepper.
  
  
• 4). Cut three incisions measuring two- to three-inches long and 1/2-inch deep on both sides of the fish to prevent it from curling while cooking.
  
  

Roasted

• 1). Heat the oven to 350 degrees Fahrenheit. Insert 1/2 tbsp. of unsalted butter in the opening where the fishmonger cleaned the fish.
  
  
• 2). Fill the slices on each side of the fish and the opening along the bottom with the aromatic ingredients of your choice. Aromatic ingredients that pair well with grouper include fresh dill sprigs, lemon slices, sliced shallots, fennel fronds and lemongrass.
  
  
• 3). Insert three wood skewers or picks through the opening along the bottom to keep it closed during cooking. This steams the inside of the grouper and aromatizes the herbs. Place the fish in a baking pan.
  
  
• 4). Pour 1/4 cup of the cooking liquid of your choice in the baking pan. In addition to keeping the grouper moist during roasting, the cooking liquid -- which typically consists of fish stock or wine -- contributes flavor to the overall dish.
  
  
• 5). Distribute 2 tbsp. of the whole, aromatic spices of your choice in the cooking liquid. Spices that complement grouper's mild taste include star anise, fennel seeds, black peppercorns and cloves. Place the fish in the oven and bake for 25 minutes. Allow the fish to rest for five minutes and remove the aromatic ingredients before serving.
  
  

Steamed

• 1). Heat the oven to 350 degrees Fahrenheit. Insert 1 tbsp. of unsalted butter in the opening of the fish. Fill the slices on the sides of the grouper and the opening with the aromatic ingredients of your choice.
  
  
• 2). Butter a piece of 16-1/2-inch by 15-inch piece of parchment paper, leaving three inches dry around the edges. Spoon 1 tbsp. of white wine in the center of the parchment paper.
  
  
• 3). Arrange a row of lemon slices as long as the fish in the center of the parchment paper. Position the fish on the lemon slices. Bring the parchment paper together at the top and fold it tightly several times. Do the same at the sides where the parchment paper meets. Place the fish in the oven.
  
  
• 4). Bake the fish for 40 minutes. The paper will brown and fill with steam as it heats. If desired, open the parchment paper at the table and serve the grouper banquet-style.
  
  

Shallow-Fried

• 1). Heat 4 tbsp. of olive oil in a heavy-bottomed skillet over medium heat for five minutes. Place the fish in the pan.
  
  
• 2). Fry the fish for eight minutes.
  
  
• 3). Turn the fish over and continue frying for eight minutes. Drain the fish on paper towels and finish with fresh herbs and freshly squeezed lemon juice to taste.