Steamed Grouper
Thick grouper steaks gently cooked over potatoes, carrots, tomato and lemon.
The Turkish pantry
Grouper
Thick grouper steaks hold their shape in a gentle covered fish dish. Match the cut to the recipe and check the flesh beside the bone rather than judging the surface alone.
Last updated:
Raw white grouper, called grida, cut into thick steaks. Grouper is a family of market species; a mixed-species nutrient reference does not establish the exact composition of white grouper.
Types & forms
Bone-in steaks
Cross-cut pieces with a central bone; thickness controls how evenly the flesh cooks.
Boneless fillets
Different shape and edible yield, often thinner; adjust the method rather than copying steak timing.
What to look for when buying
- Ask for the fish species and thick steak cut named in the recipe. Do not accept a different white fish as an exact identity match without being told.
- Choose chilled fish with firm flesh and a mild smell, or an intact solidly frozen pack.
Prepare & cook
- Check for loose bone fragments and pat dry. Arrange the steaks as directed so they are not crushed while the covered dish cooks.
- Cook the thickest flesh to at least 145°F, checking away from bone. Lift carefully for serving and warn diners about remaining bones.
Store it well
- Keep chilled at 40°F or below and use within 2 days, or freeze. Store in a leak-proof container away from ready-to-eat food.
- Thaw in the refrigerator. Refrigerate cooked portions within 2 hours, or 1 hour above 90°F, and follow the recipe’s leftover instructions.
Substitutions depend on the dish
Another firm fish steak
May work in an adapted dish, but species, thickness and fat content change the result.
Thin fillets
Cook differently and can break during the same long handling; use a method designed for fillets.
Nutrition
Government reference example: Raw grouper, mixed species, edible flesh [1]
| Nutrient | Amount |
|---|---|
| Energy | 92 kcal |
| Protein | 19.4 g |
| Total fat | 1.02 g |
| Saturated fat | 0.23 g |
| Carbohydrate | 0 g |
| Dietary fiber | 0 g |
| Total sugars | Not reported |
| Sodium | 53 mg |
| Cholesterol | 37 mg |
| Calcium | 27 mg |
| Iron | 0.89 mg |
| Potassium | 483 mg |
| Vitamin D | Not reported |
Per 100 g of the stated reference food. The recipe names white grouper (grida). This government example combines grouper species; it is not a white-grouper-specific assay. It describes edible raw flesh, excluding bone weight and finished dish ingredients. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
At the Turkish table
Grida Buğulama uses thick fish pieces cooked gently with the recipe’s vegetables and liquid. The preparation relies on the cut holding together; it is not a claim that all grouper species are interchangeable.
Cook with Grouper