Q&A for How to Cook Grouper

Cut the fish to the desired size fillets, pat them dry with a paper towel, and season them generously with salt and pepper. Get a pan hot (350-400°F/177-204°C), use flaxseed or avocado oil (which has a high smoke point), and place 2-3 fillets on the pan—don't overcrowd. Wait 60-90 seconds, then flip the fish over (this will produce a beautiful, seared crust). After another 60 seconds, remove the fish from the pan, place them on a baking sheet, and finish in a 350°F (177°C) oven for 8 minutes.

Yes, but let it thaw first unless it comes prepackaged with alternate instructions.

Preheat oven to 360°F and bake the grouper for approximately 18-23 minutes until the meat flakes become white. You can also grill it a bit so that the skin becomes crispy. Use a bit of butter on the outside.

Yes. All fish have bones.

Until the meat is completely white and/or the outside has the coloring you prefer. It also depends on the grill, the temperature, and the spices you add. (In the end it will be pretty much the same way you would cook grouper in a pan, just without that much oil.)