Once the fillet turns opaque white, it's done. Fillets and steaks should glisten and be free of browning and signs of drying. Make sure to smell for freshness. All warm Atlantic, Pacific, Gulf of Mexico, and Caribbean salt waters. The color of the fish varies greatly.
Red grouper is brownish with some darker mottling.
Grouper is firm enough to stand up to almost any style of preparation, including deep-frying, grilling, braising, poaching, and steaming. It can also be cubed and kebabed, or used in chowders or stews. Fillets should be snowy white, not too dry, and free of graying and browning. He fish should smell seawater fresh. Over 400 species of grouper inhabit the saltwaters of the world.