By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Grilled Grouper Fillets with Creole Salsa

Serves 6

81 cal · 25 min

Grilled Grouper Fillets with Creole Salsa

Recipe GLPR189580e4de35fd

3.8(1)
Creole
Main Course
25 min
81 cal
Servings: 6
Grill
SNAP eligible

Pan-seared grouper fillets finished on the grill and topped with a vibrant, warm Creole salsa made with roasted corn, fresh tomatoes, pickled okra, and red onion. A light, flavorful seafood dish with a Creole accent.

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Ingredients

4 Grouper fillets

Olive oil

1 ear Corn, roasted

1 cup Creole tomato, finely diced

½ cup Red onion, finely diced

¼ cup Pickled okra, thinly sliced

1 teaspoon Garlic, minced

¼ teaspoon Red pepper flakes

Directions

  1. Preheat your grill to medium-high heat. Brush the grouper fillets lightly with olive oil on both sides and season with salt and pepper to taste.

  2. Carefully cut the roasted corn kernels from the cob. Set aside.

  3. Place the corn kernels in a pan positioned on the grill or warm side. Add the diced Creole tomato, red onion, sliced pickled okra, minced garlic, red pepper flakes, and 1/4 cup olive oil to the pan.

  4. Stir the salsa mixture occasionally until the onions become slightly softened and the flavors meld, about 3 minutes. Keep warm on the grill.

  5. Place the oiled grouper fillets on the grill and cook for 4 to 5 minutes per side, depending on thickness, until the fish is opaque throughout and reaches an internal temperature of 145°F.

  6. Transfer the grilled grouper fillets to serving plates and generously spoon the warm Creole salsa over each fillet. Serve immediately.

Comments

Grocery List Plus Editorial Staff3.75

Grouper is a real find at coastal-adjacent Charlotte retailers like Harris Teeter or Food Lion seafood counters, but availability is unpredictable and price swings wild—budget $12–16 per pound and call ahead. The salsa ingredients are straightforward and available everywhere, though pickled okra requires a second look in specialty or pickle aisles; corn and tomato align perfectly with local NC seasonality. The stated 25 minutes glosses over filleting prep and grill setup; realistically this is a 35-minute dish. This is elegant fare for a weekend dinner or special occasion rather than a weeknight, and it does not reheat well—plan to serve fresh off the grill.

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