Grouper Cheeks Recipe (Delicious!)

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This tasty grouper cheeks recipe is a bright and tangy seafood lunch or dinner option! Tender grouper cheeks are baked with minced garlic, cajun seasoning, and bright lemon juice. Flaky and delicious this grouper cheeks recipe is sure to be a hit whenever you serve it!

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Oven-baked grouper cheeks are one of my favorite dinner go-to recipes whenever I don’t know what to make. This healthy and flavorful dinner is juicy, perfectly seasoned, and takes under 30 minutes to prepare from start to finish.

Grouper cheeks are often an overlooked part of the fish, but they shouldn’t be! This cut of meat is firm but tender and very delicious.

The cheeks are the most delicate and sweetest part of the fish and its taste and flaky texture is similar to lobster meat. It retains its shape while cooking and the cheeks can be enjoyed in a variety of ways, such as baked, fried, or served inside tacos or sandwiches.

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This baked fish dish is filled with fresh ingredients like bright lemon juice, savory garlic, and spicy Cajun seasoning to create a truly exceptional weeknight meal that it’s quick and easy to prepare.

When served with steamed rice or a simple garden salad, grouper cheeks are a light but hearty seafood meal that is sure to please everyone!

Recipe ingredients

Grouper cheeks. You’ll need 1lb of cheeks. They should look white with a slightly pinkish color.

Seasonings. Minced garlic, cajun seasoning, salt, and ground black pepper.

Lemon juice. Adds a bright citrus flavor to the grouper cheeks. You can also bake them with lemon zest or a few lemon slices for even more lemon flavor!

Olive oil. To keep the fish from drying out. It also gives a nice rich flavor to this seafood recipe.

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How to make grouper cheeks recipe

Preheat the oven: Start by preheating your oven to 400°F (200°C). This will ensure that your oven is at the right temperature when you’re ready to start baking.
Prepare the baking dish: Choose a baking dish that’s large enough to hold all the grouper cheeks in a single layer. You don’t need to grease the dish unless it tends to stick.
Rinse the grouper cheeks: Rinse each grouper cheek under cold running water to remove any remaining scales or residues. Pat them dry with paper towels and arrange them in the baking dish.
Prepare the seasoning mixture: In a small bowl, combine the freshly squeezed juice of one lemon, a couple of cloves of minced garlic, a pinch each of salt and pepper, a drizzle of olive oil, and your favorite Cajun seasoning. Mix everything together until well combined.
Season the grouper cheeks: Spoon the seasoning mixture over the grouper cheeks, making sure each piece is fully covered. You can use a brush or your fingers to spread it evenly. If you like, arrange a few thin slices of lemon on top of the seasoned grouper cheeks for an extra layer of flavor.
Bake the grouper cheeks: Place the baking dish in the preheated oven and bake for 15-18 minutes. The exact cooking time might vary depending on the size and thickness of your grouper cheeks. The fish is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C) when checked with a meat thermometer.
Serve: Allow the grouper cheeks to rest for a few minutes before serving to let the juices redistribute.

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What are grouper cheeks

Grouper is a broad name given to many different types of fish species. The most notable characteristics of grouper are their stout bodies and large mouths. Their skin is dark in color with lighter spots.

Grouper cheeks are simply a piece of meat just below the eyes (in the “cheeks”) of this large fish. It is a firm piece of meat that is known for tasting like lobster. The cheeks are also very low in fat and have a delicate but succulent and sweet flavor that is very delicious.

One of the best parts about grouper cheeks is that they can be cooked using a variety of methods. Its firm texture holds up particularly well when pan-fried, deep-fried, poached, steamed, or grilled.

Substitutions

Grouper cheeks. If you can’t find grouper cheeks substitute with a couple of fillets instead. Make sure to remove the skin or ask your fishmonger to do it for you, because the skin doesn’t have a pleasant flavor.

Olive oil. Use butter to create a rich lemon garlic butter sauce.

Cajun seasoning. Use Old Bay seasoning, a mixture of onion powder, garlic powder, cayenne pepper, ground cumin, and ground paprika, or the seasonings of your choice.

Minced garlic. Use fresh or jarred minced garlic or you can substitute 1 ½ teaspoons garlic powder for fresh garlic if you are in a pinch. Using powdered or granulated garlic will give you are more subtle and subdued garlic flavor.

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Variations

Serve or bake the grouper with freshly chopped herbs such as parsley, chives, or basil.
Cook the cheeks with a handful of cherry tomatoes or fresh chopped tomatoes to add sweet juicy bursts of flavor.
Bake with chopped or whole green olives or kalamata olives and tomatoes to give a wonderful Mediterranean flavor to this grouper cheeks recipe.

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Frequently asked questions

What are grouper cheeks?

Grouper cheeks are the meat from the “cheeks” of the grouper just below the eyes of the fish.

What does it taste like?

Grouper cheeks are firm and sweet with delicate flavors similar to lobster meat.

Where to buy?

Look for grouper cheeks in your local seafood markets, farmer’s markets, or online seafood delivery services. You can also ask your fishmonger if they have grouper cheeks behind the counter or what their suggested alternatives would be!

Side dishes

Lemon Butter Asparagus: Sauté asparagus in butter with a squeeze of lemon and a dash of salt and pepper. Quick, easy, and full of flavor.
Garlic Mashed Potatoes: A classic comfort food that pairs well with virtually any fish. Add some roasted garlic for a flavorful twist.
Grilled Zucchini: Slice zucchini into thick rounds, brush with olive oil, sprinkle with salt and pepper, and grill until tender. A squeeze of fresh lemon juice before serving adds a nice zesty touch.
Steamed Green Beans: Steam green beans until just tender, then toss with a bit of butter, salt, and pepper. Add some toasted almonds for crunch.
Roasted Brussels Sprouts: Toss Brussels sprouts with olive oil, salt, and pepper, then roast in a hot oven until they’re crispy on the outside and tender on the inside.
Coleslaw: A crisp, refreshing slaw made from shredded cabbage and carrots with a tangy vinaigrette can be a nice contrast to rich fish.

Or you can always serve cooked grouper cheeks with plain white rice or over simple pasta or boiled baby potatoes. Either way its delicious!

Storage instructions

Leftovers. Store grouper cheeks leftovers in the fridge in the air tight container for up to 4 days. Try to eat it as fast as possible because fish tastes best when its fresh.

Freezer. You can freeze cooked fish. Place it in the freezer safe container or bag and freeze for up to 3 months.

Reheat. Reheat in the microwave or in the oven until heated to your liking.

Ingredients

1 lb grouper cheeks
6 garlic cloves, minced
2 tablespoon cajun seasoning
½ teaspoon salt
½ teaspoon black pepper
1 lemon, juiced
1 tablespoon olive oil

Instructions

Preheat oven to 400 degrees Fahrenheit.
Rinse grouper cheeks with cold water and place in the baking dish.
In a small bowl mix freshly squeezed lemon juice, minced garlic, salt, pepper, olive oil and cajun seasoning. Spread the mixture evenly over the grouper cheeks. Optionally place lemon slices on top.
Bake for 15-18 minutes.

Notes

How to store leftovers

Leftovers. Store grouper cheeks leftovers in the fridge in the air tight container for up to 4 days. Try to eat it as fast as possible because fish tastes best when its fresh.