Red Grouper

This fish is sweeter and milder than black grouper, and many consider it tastier, often comparing it to seabass and halibut.

Cooks like that the white, chunky flakes remain intake whether grilled, pan-seared, baked or broiled. Because it’s a lean fish, some basting is recommended while broiling or baking it, to keep the flesh moist. Their heads are sought by many for the rich stock base they render.