Lemon Rosemary Grouper

This post brought to you by Fresh From Florida. All opinions are 100% mine.

I’ve been sharing lots of Thanksgiving recipes lately, so today I wanted to take a detour and share a light recipe, because we’re going to need them after all those fattening Thanksgiving foods and the leftovers! This is one of my favorite types of fish, the Florida Grouper. It’s a mild white fish, with the most incredible taste. My mom loved grouper too, we grew up eating grouper pretty often. She loved to broil it simply with butter and lemon and serve it with lots of different veggies. This fish is so good, you don’t need alot of spices for it.

For my recipe, I grabbed a few sprigs of rosemary from my garden, a couple cloves of garlic and some lemon zest. I chopped up the herbs and garlic into a fine mixture, added some salt, pepper and olive oil and just rubbed it over my grouper fillets. Then I baked them until the fish was firm. It was such a delicious and healthy dinner.

I picked up this grouper at our local organic market. Unfortunately even though we’re right in the middle of Florida, there’s not a seafood market on every corner like you would think. For fresh Florida grouper in the Orlando area, you can pick it up at Lombardi’s in Winter Park, The Fresh Market in Longwood and Whole Foods in Winter park. And just a short drive up I-4 and you can pick up fresh grouper at King’s Seafood in Port Orange. That’s my favorite place, it’s right under the Dunlawton bridge.

There’s been lots of drama in recent years over fake grouper in Florida. Because grouper is one of our most expensive fish, there’s lots of people trying to sell you fish that resemble grouper for grouper prices. Right now Grouper is $13 a pound wholesale, so retail prices are going to be $16-$20. Any price lower than that, and it’s probably not Florida grouper.

For the real thing, be sure to also loook for the Fresh from Florida logo.

Yield: Serves 4

Lemon Rosemary Grouper

3.45 stars (11 reviews)


2 lbs grouper filets
1/4 cup fresh rosemary sprigs, leaves removed
the zest from one large lemon
2 cloves garlic
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon pepper


Heat oven to 400°. Place rosemary leaves, lemon zest and garlic on chopping block. Chop until herbs and garlic are fine. Add olive oil and herb mixture together in a small bowl. Mix well. Add salt and pepper and mix again. Spoon mixture evenly over grouper filets.

Bake grouper until done and opaque. Cooking times will vary based on weight and thickness of filet.

Serve with fresh salad or steamed vegetables.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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