Sweet Potato Encrusted Grouper

fresh-fish    Recipe dedicated to Fred….thanks for the request 🙂


  • 4 6oz Grouper filets
  • 1/4 cup buttermilk or plain yogurt
  • 1/2 tsp Cayenne pepper sauce (or to taste)
  • 2 tbls butter
  • 1 tbls olive oil
  • 2-3 thinly sliced peeled sweet potatoes, depending on size (use a mandolin for easy, even slicing)
  • Dash of Sea salt & a dash of black pepper


  • Mix the buttermilk (or yogurt) with the hot sauce and brush on the filets
  • Let sit and marinate for 10 minutes
  • While the fish is marinating, peel and slice the sweet potatoes
  • Season the fish with a dash of salt & pepper and dredge each filet in the sweet potatoes
  • Melt the butter in a skillet over medium-high heat.  When hot, sauté the fish 3 minutes on each side, turning only once until golden and crisp.

While huge Grouper have been caught in other countries like Malaysia,  right here in the US a 300lb Grouper was caught in Sanibel, Florida and released back into the ocean. Here’s an interesting fact you may not have known…because Grouper has the ability to crush prey rather than bite off pieces, they tend to swallow their meal whole.  Sounds gross, I know, so here’s more…they have an extremely strong sucking system that allows them to lay in hiding and suck in their prey from a safe distance away.  And what is the Grouper’s food of choice you ask? Other fish, crustaceans and even octopus. 

Just this past March in Bonita Springs, Florida, while a fisherman was attempting to reel in a 4ft shark, a large Grouper swallowed it in one sucking gulp. Imagine his surprise!  In the 1980’s, Grouper was on the edge of extinction…not any more, now they are even farmed.


I welcome your feedback and comments, below.  Have a question or specific recipe request (like this one)? I’ll be happy to research and find an answer.


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