Class Act Fishing
family owned and operated

Perks of Fishing the Off-Season / Grouper on the Grill

Perks of Fishing the Off-Season / Grouper on the Grill

At Class Act Charters, we keep the poles bent all year. What are some benefits of booking a fishing trip during the "off season"? Well, the Fall and Winter rates are lower, the temperatures are comfortable and can be preferred compared to the hot summer months.

We’ll be catching Spanish Mackerel, King Mackerel, Shark, Sailfish, Marlin, Wahoo, Grouper, Tuna and others. For those who thought about booking a longer trip for the bigger fish but didn’t want to deal with the melting summer heat, Fall and Winter is the perfect time to make plans to catch that bucket list fish. Some of the fish are game fish, where catch and release is required this time of year, but measuring before you release is part of the game. Others, you are able to fill the cooler and take home to cook.

One of the best fish to catch and eat is grouper. Here in South Alabama, you’ll find it cooked many different ways but below is a recipe you may or may not have tried – Southern Style Grilled Grouper. If you add a little spice blend and throw it on a hot grill and cook it to perfection, this might be your new favorite way to cook it!

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Southern Style Grilled Grouper

Ingredients

1 lb. Grouper fillets

Spice Rub

1/4 teaspoon minced onions

1/4 teaspoon onion powder

1/4 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon kosher salt

1/8 teaspoon lemon pepper

1/8 teaspoon cumin

1/8 teaspoon smoked paprika

Preparation

1. Mix all the spice rub ingredients together and remove the grouper from the refrigerator. Cover all surfaces of the fish with a light to medium covering of the spice rub and gently rub into the grouper. Let this rest in a container outside of the refrigerator to allow it to reach room temperature before putting it on the grill.

2. Get your grill going and achieve a medium hot grill. Place the grouper fillets in a grill basket or on a grill screen with smaller holes to keep the fillet from falling apart and crumbling through the grill as it gets closer to done. Cook for approximately 5 to 6 minutes per side. You only need to flip it once on the grill.

3. Note: If you're unsure of whether it's fully cooked or not, you can test it with a digital meat thermometer at the center of the thickest part of the fillet. The temperature should read approximately 135° F.


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