The black and gag groupers have a mild flavor with a high oil and moisture content that tastes similar to a blend of bass and halibut. Red grouper has a milder flavor and a firmer texture.
The red grouper is the most preferred by chefs due to its sweeter taste, and it is often grilled or fried. Groupers as a whole are also baked, broiled, sautéed, poached and steamed, and their mild taste works very well with chowders and soups. Grouper sandwiches and blackened grouper are favorites of the southern region of the United States. When grouper is cooked, only a fork is needed to easily cut through the meat, and it becomes opaque.