My daughter loves to eat fish, especially oven baked grouper. For a great result, the grouper cooking temp and time are key factors. I love to cook grouper at 425 degrees Fahrenheit in the oven. And I get this question frequently. How long to bake grouper in the oven at 425 degrees? In this post, I like to answer this question and share some tips on perfecting the recipe for grouper fillets oven roasted.
It will take 12 minutes to bake grouper in the oven at 425 degrees Fahrenheit. The grouper fillets will come out flaky, juicy, and outrageously tender. If you choose to sear before baking for a crispier crust, reduce the baking time to 8 minutes. Keep a fork handy when cooking any type of fish, including grouper. You will need it to test the grouper for doneness. If the fillet flakes as you pierce it with the fork, it’s ready. You can also use a food thermometer to test the grouper internal temp. If it hits 145 degrees Fahrenheit, the grouper is fully cooked.
Important: Make sure the food thermometer is placed at the thicker part of the fillet to ensure that the entire fillet is cooked evenly.
A thick and golden brown crust can be achieved by either broiling or searing the grouper. However, don’t let your fish experience such extreme temperatures for too long. Two minutes of broiling or searing will be enough to generate a crispy crust on top of the grouper fillets. Then, lower the temperature and bake the grouper until flaky.
If you only want to have slightly thin crispiness, lower the oven temp to 400 degrees F to bake the grouper instead. It will take about 15 minutes until the grouper fillets starts to flake and turn crispy and tender. If you want a moist grouper with no crisp, you can bake the grouper at lower temperatures of 350 degrees F in the oven. It’s a really great temperature that renders the fillet smooth, moist and melt-in-your-mouth tender. Baking at 350 degrees takes 18-20 minutes to cook the grouper to flaky tender.
Grouper turns out incredibly tasty no matter the cooking temperature you choose. It all depends on the desired crispiness you like to decide which temperature suits you best. If you are a big fan of crispy crust, take the 425 degrees route. You can also go lower at 400 degrees and you will still get an enjoyable crispy skin too, yet a thinner one. In case you prefer the fish’s top to be plain, moist and soft, choose 350 degrees. This option comes with a longer cook time, so if you need to get the fish ready fast, go better for a higher temperature.
There are many recipes for grouper baked in oven. However, I prefer to use this one easy recipe for baked grouper. And here’s how to cook grouper in the oven.
While there are many ways you can season grouper, we recommend you this delicious mixture. For 4 fillets, combine 2 1/2 tbs dijon mustard, 2 tbs softened butter, 1 tbs minced garlic, as well as chopped parsley, dried basil, black pepper, paprika and salt to taste. Mix well, then season the grouper fillets with the mixture.
Arrange the seasoned grouper fillets on a baking sheet sprayed with cooking spray or olive oil. If you want them crispy, place them 1 inch apart from each other so that hot air can freely circulate between them.
Place the grouper fillets in the oven and bake at 425 degrees for 12 minutes. Once baking is done, remove the fillets from oven and sprinkle with fresh herbs and enjoy.
While you can season grouper with only salt and pepper, we encourage you to prepare a seasoning mixture. The one we have mentioned above will add several layers of flavor to your grouper, increasing its goodness considerably.
The surefire way to make grouper cook faster is to broil it. There is a risk, though, that the middle will get undercooked. That’s why, we recommend you to broil the grouper only for 2 minutes, then switch to baking mode. This short broiling session will reduce a bit the cooking time.
Another method you can try is wrapping the fillets in aluminum foil. The foil will trap the heat, helping the fish to reach perfect doneness fast. However, you should use this trick only if you prefer the grouper to be moist and soft. Foil promotes steaming and minimizes crust, so if you adore crispy food, you should steer clear of it.
A great oven feature that allows you to avoid steaming and broiling in your effort to make grouper cook faster is convection. It helps the grouper to cook in just 7-8 minutes, without making it too moist or too crispy.
You can also make the grouper better by combining it with side dishes. Some of the easy-to-make sides that goes well with grouper include grilled dill potatoes, stuffed bell peppers, and creamy pilaf topped with parmesan. You can’t go wrong with roasted veggies either. They will make your meal healthier and more enjoyable.
My typical portion of grouper per person in a serving is between 6 to 8 ounces. And I always have 2 to 3 side dishes to go along with it. So the portion is more than adequate.
Grouper tastes mild and sweet. If you has tasted sea bass and halibut, the mildness is somewhat in the middle of the two. The flesh is chunky and flaky, very close to crab meat.
The internal temperature of grouper should reach 145 degrees Fahrenheit before it is fully cooked. The food thermometer should be placed at the thicker part of the fillet to ensure that the entire fillet is cooked evenly.