If you’re craving a dish that feels like summer on a plate — clean, fresh, and just a little fiery — you’ll fall head over heels for this Bobby Flay–inspired grouper recipe.
With his signature flair for big flavors and vibrant plating, Bobby takes a simple fillet of fish and transforms it into a restaurant-worthy dinner you can absolutely make at home.
This pan-seared grouper is paired with a zesty citrus-herb vinaigrette and topped with a simple charred corn salsa. It’s elegant enough for a dinner party, but fast and approachable enough for a weeknight meal.
Why You’ll Love This Recipe
Grouper is a firm, mild fish that’s perfect for bold seasoning and high-heat searing — two things Bobby Flay does best. In this recipe, the grouper gets a golden crust in a hot pan, then is brightened up with citrus and heat from a chili-laced vinaigrette and sweet charred corn salsa.
It’s a balanced, flavor-packed meal that’s naturally gluten-free, easy to customize, and comes together in under 30 minutes — but tastes like it came out of a high-end coastal kitchen.
What You’ll Need
For the Grouper:
- 4 (6 oz) grouper fillets, skin removed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
For the Citrus-Herb Vinaigrette:
- 2 tablespoons fresh lime juice
- 1 tablespoon orange juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ cup olive oil
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
For the Charred Corn Salsa:
- 2 ears fresh corn, husked
- ¼ cup red onion, finely diced
- 1 small jalapeño, seeded and minced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- Salt to taste
Pro Tips
- Let your pan get hot before searing to develop that beautiful crust on the grouper.
- If grouper isn’t available, snapper or halibut are great alternatives.
- Char corn directly on the flame or grill for best flavor — or use frozen roasted corn in a pinch.
- Use freshly squeezed citrus juice — bottled just won’t give the same brightness.
- Don’t overcook the fish — grouper is done when it flakes easily with a fork and is opaque throughout.
Tools You’ll Need
- Cast iron skillet or heavy-bottomed sauté pan
- Mixing bowls
- Citrus juicer
- Whisk
- Knife and cutting board
- Tongs or spatula
- Small skillet or grill (for corn)
Substitutions and Variations
- No grouper? Try snapper, halibut, mahi-mahi, or cod.
- Spice it up: Add chipotle or ancho chili powder to the fish seasoning.
- Salsa twist: Add diced avocado or mango for a tropical touch.
- Cilantro-free version: Sub fresh basil or parsley in both the vinaigrette and salsa.
- Make it a taco: Serve the fish flaked in warm tortillas with salsa and slaw.
Make Ahead Tips
You can make both the vinaigrette and corn salsa up to 1 day in advance.
Store in the refrigerator and bring to room temperature before serving. The grouper is best cooked right before serving for optimal texture.
Instructions
1. Make the Citrus-Herb Vinaigrette
In a small bowl, whisk together lime juice, orange juice, Dijon, and honey. Slowly drizzle in olive oil while whisking to emulsify. Stir in chopped herbs and season with salt and pepper. Set aside.
2. Make the Charred Corn Salsa
Heat a grill or dry skillet over medium-high heat. Char corn until slightly blackened, turning occasionally (about 8–10 minutes). Let cool, then cut kernels from cob. Combine with diced red onion, jalapeño, cilantro, lime juice, and salt in a bowl.
3. Season and Sear the Grouper
Pat grouper fillets dry. Season with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium-high heat. Sear fillets for 3–4 minutes per side until golden brown and cooked through.
4. Plate and Serve
Place seared grouper on a plate. Drizzle with citrus vinaigrette and top with charred corn salsa. Garnish with additional cilantro or lime wedges if desired.
Leftovers and Storage
Store any leftover grouper in an airtight container in the fridge for up to 2 days. The salsa and vinaigrette can be stored separately for 3 days.
Reheat the fish gently in a skillet or oven to maintain texture. It’s also delicious flaked cold over a salad.
Recipe FAQs
Q: What is grouper similar to in taste?
Grouper has a mild, slightly sweet flavor and a firm texture — similar to snapper or halibut.
Q: Can I grill the fish instead of pan-searing?
Yes! Brush with oil and grill over medium heat for 3–4 minutes per side.
Q: Is this dish spicy?
It’s mild as written, but you can increase heat by adding more jalapeño or chili flakes.
Q: Can I use frozen fish?
Absolutely — just make sure it’s fully thawed and patted dry before cooking.
Fresh, Fast, and Packed with Flavor
This Bobby Flay–inspired grouper recipe is everything you want in a light, flavorful main course. It brings together perfectly seared fish, bright citrus, and a crunchy, colorful salsa in one easy, elegant dish.
Make it for a special occasion or just to switch up your weekday dinner routine — and when you do, drop a comment to let me know how it turned out! Did you swap in another fish? Add avocado? I’d love to hear how you made it your own.