Lemon Dill Grouper

Labor Day is tomorrow, and in the USA, that pretty much means that everyone is going to be grilling. The most common fare is hotdogs and hamburgers, but we wanted to give you a different idea for your holiday grilling escapades. So, we brought grouper into the mix! We used Black Grouper is an incredibly meaty and yet flaky fish from the Western Atlantic Ocean.

We served this over Cucumber and Veggie Baked Rice, but it would go well with other starches like Lemon Pepper Mashed Potatoes, Spinach and Garlic Polenta, or Caramelized Onion and Tomato Couscous and veggies like Broiled Tomatoes, Grilled Zucchini, Grilled Asparagus, or even Spanakopita Rolls.

Time: 15 Minutes


  • Grouper Fillets (about 6 oz each)
  • Fresh Dill
  • Lemon
  • Salt


  • Preheat your grill (or oven if you prefer…timing will vary, but it will work well instead of grilling)
  • Place one square of aluminum foil on your counter for each fillet you are cooking
  • Cut your lemon into slices.
  • Give each side of your grouper a quick olive oil spray, and place your fillets on the foil you have laid out. Then, lightly sprinkle the top of each fillet with a pinch of salt.
  • Rip your dill, and place it atop the fish, and then top that with your lemon slices.
  • Fold your foil up to make little fish packets, and put them on the grill.
  • Cook for about 10 minutes, and then stick your meat thermometer in through the foil to ensure that your fish has reached an internal temperature of at least 145 degrees F.
  • When the fish is cooked through, remove from the grill, and carefully unwrap the foil (beware of the steam).
  • Plate, devour, and enjoy!


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