Next time you plan on grilling seafood, consider grouper cheeks, a delicate and flaky protein that’s often overlooked by more common cuts. One thing is certain: this easy grilled grouper cheeks recipe is packed full of flavor and ready in no time so let’s get grilling!
I love experiencing the rich seafood culture of Florida and grouper cheeks are a popular treat here. Some people even compare them to lobster meat.
They are usually cooked fast and I think the grill is a good way to do it as it adds a very mild smoky flavor that highlights the natural sweetness of this fish.
Here, grouper cheeks are pretty easy to find at local fish markets but if they are not so easily available in your area, you can always order them from an online seafood supplier.
📝 Why This Works
✔️ Quick and Simple | In less than 15 minutes, you have a gourmet dish on the table. The prep work is minimal, and the cook time is lighting-fast, so you can rely on this recipe for busy weeknights or last-minute gatherings.
✔️ Flavorful and Unique | Grouper cheeks are a rare treat, and their rich and delicate taste goes well with various seasoning blends, as well as single herbs and spices.
✔️ Light and Healthy | Yes, some culinary delights can be healthy, and low-calorie. There is no need to compromise on taste if you’re health-conscious!
✔️ Easy to Source Ingredients | Grouper cheeks are not a common fish cut but you can still find them at fish markets, specialty grocery stores, and online seafood retailers. Regarding the seasoning, you can use your favorite store-bought option, or whip up a homemade blend fast.
🐟 Ingredients
🛒 Dizzy Pig Jamaican Firewalk Seasoning | We love the Jamaican flavors of this seasoning and how it complements this mild, delicate-tasting fish. Feel free to substitute it with another Caribbean or jerk seasoning, or even use common spices such as paprika, garlic powder, and cayenne pepper to make your own blend.
🛒 Grouper Cheeks | The star of this dish, this cut is taken from the area around the fish’s jaw. As good as it may taste, it’s not a common cut so if you’re having trouble finding it, you can replace it with another tender fish cut such as cod cheeks or even small fillets of another firm, white fish.
🛒 Olive Oil | A light coating of olive oil is necessary for this recipe. It will help the seasoning adhere to the fish and also prevent sticking to the grill or griddle. I like to use spray olive oil for convenience, but you can also give the fish a light brushing with regular olive oil.
⏲️ Equipment and Tools
✅ Grill | The centerpiece of this recipe is the grill. We use the Big Green Egg which is a charcoal grill and smoker. Other types of grills such as gas grills, pellet grills, and electric grills will get the job done just as well.
✅ Cast Iron Round Griddle | A cast iron griddle will ensure even heat distribution and give your grouper cheeks the perfect sear to lock in those juices! If you don’t have a cast iron griddle, you can use a heavy-bottomed pan that can withstand high grill temperatures.
🔥 Instructions
👉 Step 1: Preheat your grill to medium-high heat (375-400°F). Grouper cheeks cook fast, and this high temperature is needed to give them a nice sear.
👉 Step 2: While the grill heats up, it’s time to prepare the grouper cheeks. Pat them dry with a paper towel to remove excess moisture. This will help the seasoning stick and avoid steaming the fish instead of grilling it.
👉 Step 3: Spray both sides of the grouper cheeks with olive oil spray (or brush a thin layer if you don’t have it in spray form).
👉 Step 4: Evenly sprinkle the seasoning of your choice on both sides of the fish. We used the Dizzy Pig Jamaican Firewalk Seasoning but you can use any other seasoning you like.
👉 Step 5: Once the grill is properly heated, place your cast iron round griddle on the grates. Allow the griddle to preheat for 5-7 minutes. You’ll need it hot to cook those grouper cheeks fast, so they don’t dry out.
👉 Step 6: When the skillet is hot, carefully place the seasoned grouper cheeks on it and cook them for 2-3 minutes on each side. You should only flip once, so make sure you do it only after you get a good sear on the first side. The fish is done when it turns completely opaque and the meat is flaky.
👉 Step 7: Take the grouper cheeks off the grill and serve immediately. No resting time is needed. These are best served fresh and hot off the grill, so make sure you have all your sides ready.
❗ Recipe Tips and Tricks
⚡Dry the Cheeks Thoroughly | It really is worth spending a few extra minutes to make sure your grouper cheeks are patted dry thoroughly. Any excess moisture will prevent the sear from forming and you might end up with a soggy fish.
⚡Even Seasoning | It doesn’t matter if you enjoy a heavier layer of seasoning or a lighter one. What’s important is to make sure it evenly covers both sides of each cheek to have a consistent flavor in each bite.
⚡Grill Temperature | A consistent medium-high heat is ideal for grilled grouper cheeks and even applies to stovetop grilling. Too hot, and the cheeks might burn on the outside before cooking through. Too low, and they won’t get that nice char we want.
⚡Preheating the Griddle | Allow the cast iron griddle or pan to fully preheat. Grilling the cheeks in a too-cold pan might lengthen the cooking time and dry out the fish.
A simple test is to add a few drops of water to the pan’s surface. If it sizzles right away, then it is ready for cooking!
⚡Flip Once | Grouper cheeks cook fast due to their size and thickness. You only need to flip them once, and when you do, make sure the first side is perfectly seared. Hint: it should look golden brown.
⚡No Overcrowding | This recipe is easy to scale up, but if you do it, cook the fish in batches. Overcrowding the griddle can cause steaming and lengthen the cooking time, which can impact the final flavor and texture of the fish.
⚡Serve Hot | Grouper cheeks taste best when they’re fresh off the grill. Have everything ready beforehand so you can dig in as soon as the fish is cooked.
🧑🍳 Storage and Reheating
❄️ Fridge | Cooked grouper cheeks can be stored in the refrigerator for 3-4 days, as per USDA guidelines and similar as to how long does salmon last in the fridge.
All you need to do is place the grouper cheeks in an airtight container or wrap them tightly in plastic wrap or aluminum foil.
🧊 Freezer | According to the same USDA guidelines, cooked fish, including grouper cheeks, can be stored in the freezer for up to 3 months. Technically, the fish will last indefinitely but longer storage will affect its flavor and texture.
To freeze, wrap the cheeks individually in plastic wrap, and place them in a freezer-safe bag or container to prevent flavor loss and freezer burns.
We did freeze ours and took them out, reheated them and they were still so tender and moist. They didn’t dry out like a lot of leftover frozen fish can do. Major plus!
♨️ Reheating | My favorite ways to reheat grilled grouper cheeks are the oven and the stove. I don’t recommend the microwave for reheating grouper cheeks as it can dry them out and affect their texture.
Preheat the oven to 275°F and place the fish in an oven-safe dish. Cover it with foil to help keep it moist and heat until just warm, about 10 minutes.
To reheat on the stovetop, preheat a skillet over medium heat and cook the fish for a few minutes on each side.
🐟 Types Of Grouper
You might wonder how large are grouper cheeks? The size varies a lot even among the same fish species.
Nevertheless, grouper encompasses multiple species and here are the most popular ones along with cheek sizes.
Red grouper (Epinephelus morio) – Known for its sweet taste, and decently sized cheeks, the red grouper is most common in the Atlantic ocean and the gulf of Mexico. It’s also the one I used for this recipe.
Black grouper (Mycteroperca bonaci) – This is one of the largest species and as a result, the cheeks are more consistent. Black grouper is commonly found in the western Atlantic ocean.
Gag grouper (Mycteroperca microlepis) – More prevalent in the warmer areas of the western Atlantic ocean, gag groupers can grow quite large so you can find their cheeks in various sizes.
Scamp grouper (Mycteroperca phenax) – The scamp grouper is common in the Atlantic ocean and the gulf of Mexico. It’s one of he smaller species, which means its cheeks are usually bite-sized food. A delicious one, might I add.
Nassau Grouper (Ephinephelus Striatus) – This is another grouper where you can find cheeks at different sizes. It’s typically found in the Caribbean Sea and the Atlantic ocean.
Depending on where you live, some of these types may be easier to find so use what is available. One thing’s for sure: these morsels taste heavenly on the grill so let’s get cooking!
🔁 Additions and Substitutions
👍 Seasoning Variations | If Dizzy Pig Jamaican Firewalk Seasoning isn’t available or if you’re looking for a different flavor profile, there are numerous alternatives.
You can use a Cajun seasoning for a Southern twist, a homemade Jamaican jerk seasoning for another more intense flavor option, a lemon pepper rub for a citrusy zest, or a simple combination of garlic powder, paprika, and a pinch of salt and pepper for a classic taste.
👍 Marinade Options | Fish doesn’t need much time to marinate, so this is a great way to season it quickly. 30 minutes of soaking is more than enough for the fish to absorb the flavor. Moreover, marinating also helps keep it moist, which is great for any lean fish that could easily dry out otherwise.
I usually resort to a simple marinade made of olive oil, lemon juice, garlic, and fresh herbs like dill or parsley which adds a bright freshness to any delicate fish, including the tender grouper cheeks.
👍 Herb Combinations | Use fresh herbs like basil, cilantro, and chives to change up the flavor profile of grilled grouper cheeks. My recommendation is to either use them in a marinade or sprinkle them over the fish after cooking.
If you grill the fish with the herbs applied they will burn and might get an unpleasant taste.
👍 Oil Alternatives | If you don’t have spray olive oil, you can lightly brush the fish with regular olive oil or even melted butter for a richer flavor.
🍽️ Serving Suggestions
⭐ Potato Sides | Everyone loves potatoes, so if you plan on serving multiple sides next to your grilled grouper cheeks, it’s definitely a good idea to have at least one potato side.
No need to go for the classic mashed potatoes or French fries. Fire up the grill or smoker and make some smoked fingerling potatoes, grilled baby potato skewers, or grilled sweet potatoes for a hearty and comforting meal.
⭐ Vegetable Sides | Make it a lighter meal by pairing this mild fish with roasted, sauteed, or grilled veggies.
We love simple but incredibly tasty options like smoked asparagus bundles, grilled broccolini, grilled sweet onions, grilled corn on the cob, or grilled patty pan squash.
They will provide a fresh and healthy balance to the dish without making you feel like you’re giving up anything.
⭐ Salads | Complement the grouper cheeks with light salads like tomato, cucumber, and onion salad, a simple green salad, or a tangy vinegar-based coleslaw.
You can also choose a more consistent salad like this easy pasta salad or this grilled peach and arugula salad, for a gourmet experience.
⭐ Salsas & Sauces | This is a great way to add freshness, flavor, and color when serving grilled grouper cheeks and you have a lot of options here.
If you’re not a fan of fruity or exotic flavors, a simpler recipe like a tomato salsa will match your personal taste.
I, however, love pairing fruity salsas with grilled fish and I highly recommend you try the pineapple salsa, and Caribbean fruit salsa recipes if these flavors are to your liking.
Other excellent sauces to serve with fish include cilantro lime sauce, garlic aioli, and the classic tartar sauce.
⭐ Dressings | Opt for light and zesty dressings like lemon vinaigrette or herb-infused olive oil to enhance the fish’s flavor.
The simple lemon herb splash I used for grilled red snapper pairs wonderfully with any mild, white fish, including grouper cheeks. You can always experiment with new flavors to create your own favorite dressing.
Also, let’s not forget that citrus fruit is always a match made in heaven with fish, so you can try the flavors of various fruits in this category such as oranges, limes, and grapefruits.
⭐ Herb Butters | A dollop of herb butter, such as dill and lemon butter or garlic and parsley butter, can add a luxurious and flavorful finish to the fish.
Another option is an herb butter with fresh herbs like rosemary and thyme to place on the hot fish before serving like I did for this grilled steelhead trout.
Your herb butter can also be used for basting the fish as it cooks. The citrusy honey garlic butter I used for grilled halibut will complement grouper cheeks as well.
❓ Recipe FAQ
Definitely! Grouper cheeks are not one of the most popular fish cuts but they are prized by connoisseurs for their tender texture and sweet flavor.
Grouper is a mild-tasting fish with a naturally sweet flavor and a firm texture.
Those who shy away from the overly fishy taste might be delighted by the subtler taste of grouper, especially since it’s highly versatile when it comes to cooking methods and seasonings.
Start by locating the cheek on the fish’s head. It’s located just above the mouth and below the eye. The exact placement differs from one species to another.
Use a sharp fillet knife for the best results when separating this tender meat. Place the tip of the fillet knife at the line where the fish’s upper lip meets the head. The goal is to cut around the cheek bone.
Carefully cut in a circular motion along the bone to separate the cheek from the fish’s head. The only thing that will hold the cheek meat attached to the fish will be a thin layer of skin. Hold the cheek with one hand and gently pull the skin away with the other.
Flip the fish and follow the same steps to remove the cheek from the other side. Give the cheeks a quick inspection once you finish removing them all. There may be excess skin or bone fragments still present.
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Grouper Cheeks
Equipment
- Grill
Ingredients
- 4 tbsp Dizzy Pig Jamaican Firewalk Seasoning or use seasoning of your choice
- 1 lb Group Cheeks this was 8 cheeks for us but they come in many sizes.
- Spray Olive Oil
Instructions
- Preheat your grill to medium-high heat (375-400°F)
- Pat dry the grouper cheeks with a paper towel.
- Spray both sides of the fish with olive oil spray (or brush a thin layer if you don’t have it in spray form).
- Evenly sprinkle the seasoning of your choice on both sides of the fish.
- Once the grill is properly heated, place your cast iron round griddle on the grates. Allow the griddle to preheat for 5-7 minutes.
- When the skillet is hot, carefully place the seasoned grouper cheeks on it and cook them for 2-3 minutes on each side. The fish is done when it turns completely opaque and the meat is flaky.
- Take the grouper cheeks off the grill and serve immediately.
Notes
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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