Introduction

This Honey Mustard Grouper recipe offers a tangy and sweet glaze that perfectly complements the mild, flaky fish. It’s easy to prepare and makes a flavorful, elegant dish ideal for weeknight dinners or special occasions.

Honey Mustard Baked Grouper Recipe - Recipe Image

Ingredients

1/4 cup apple cider vinegar
4 Tbsp. honey
6 Tbsp. grainy Dijon mustard
1/4 cup extra virgin olive oil
2 Tbsp. low-sodium soy sauce
1 tsp. minced garlic (about 2 cloves)
Dash of cayenne pepper
1/2 tsp. sea salt
Fresh cracked black pepper, to taste
Freshly minced parsley, as garnish
14 ounces skinless, boneless grouper

Instructions

Step 1: Preheat the oven to 350 degrees F (180°C).
Step 2: In a small mason jar, combine the apple cider vinegar, honey, grainy Dijon mustard, olive oil, soy sauce, minced garlic, cayenne pepper, sea salt, and black pepper. Close the jar and shake well until the glaze is thoroughly mixed.
Step 3: Rinse the grouper under cold water and drain. Pat the fish dry with a paper towel and place it in a 2.5-quart (2.3 L) round or oval baking dish.
Step 4: Pour about 1/3 cup of the honey mustard glaze over the grouper, allowing it to marinate while the oven reaches the set temperature.
Step 5: Once the oven is preheated, place the baking dish on the middle rack. Bake the fish for 25 to 30 minutes, or until it flakes easily with a fork or reaches an internal temperature of 142°F–145°F (61°C–63°C) at the thickest part.
Step 6: Transfer the grouper to serving plates and spoon some of the remaining glaze from the baking dish or jar over the fish. Garnish with freshly minced parsley and serve immediately.

Tips & Variations

For a spicier kick, increase the cayenne pepper slightly or add a pinch of red pepper flakes to the glaze.
If you prefer a smoother sauce, blend the glaze ingredients instead of shaking them in the jar.
Swap grouper for other firm white fish like cod, halibut, or snapper if desired.
Marinate the fish longer for deeper flavor, but avoid over-marinating to prevent the fish from becoming too soft.

Storage

Store any leftover cooked grouper in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to prevent drying out. The glaze can be stored separately in the fridge for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mustard instead of Dijon mustard?

Fresh mustard seeds or prepared mustard may alter the flavor and texture of the glaze. Dijon mustard offers a balanced tang and creaminess that works best here, but if unavailable, use a mild yellow mustard and adjust sweetness accordingly.

How do I know when the grouper is fully cooked?

The fish is done when it flakes easily with a fork and reaches an internal temperature between 142°F and 145°F (61°C–63°C). Overcooking can dry it out, so monitor closely during the last few minutes of baking.

Honey Mustard Baked Grouper Recipe

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★★★★★

4.6 from 92 reviews

Enjoy a flavorful and tender Honey Mustard Grouper, baked to perfection with a tangy and sweet glaze made from honey, Dijon mustard, and apple cider vinegar. This dish brings a delightful balance of zesty, sweet, and savory flavors, enhanced by a hint of cayenne and garlic. Perfect for a wholesome dinner, it’s easy to prepare and beautifully garnished with fresh parsley.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Honey Mustard Glaze

1/4 cup apple cider vinegar
4 Tbsp. honey
6 Tbsp. grainy Dijon mustard
1/4 cup extra virgin olive oil
2 Tbsp. low-sodium soy sauce
1 tsp. minced garlic (about 2 cloves)
Dash of cayenne pepper
1/2 tsp. sea salt
Fresh cracked black pepper, to taste

Fish

14 ounces skinless, boneless grouper
Freshly minced parsley, as garnish

Instructions

Preheat the oven: Preheat your oven to 350°F (180°C) to ensure it reaches the perfect temperature for baking the grouper.
Prepare the glaze: In a small mason jar, combine the apple cider vinegar, honey, grainy Dijon mustard, extra virgin olive oil, low-sodium soy sauce, minced garlic, cayenne pepper, sea salt, and freshly cracked black pepper. Close the jar tightly and shake vigorously until the mixture is well combined and emulsified.
Prepare the grouper: Rinse the grouper under cold water and drain well. Use paper towels to pat the fish completely dry to help the glaze adhere better during baking.
Arrange in baking dish: Place the dried grouper into a 2.5 Qt. (2.3L) round or oval baking dish, ensuring the fish lays flat for even cooking.
Marinate with glaze: Pour about 1/3 cup of the honey mustard glaze evenly over the grouper. Allow it to marinate while the oven heats up to help the flavors penetrate the fish.
Bake the fish: Place the baking dish in the center rack of the preheated oven. Bake for 25 to 30 minutes, or until the fish flakes easily with a fork or reaches an internal temperature of 142°F to 145°F (61°C to 63°C) at its thickest part.
Serve: Remove the grouper from the oven and transfer portions to serving plates. Spoon an additional 1 to 2 tablespoons of the glaze from the baking dish or jar over the fish. Garnish generously with freshly minced parsley and serve immediately for best flavor.

Notes

Ensure the grouper is dry before applying the glaze for optimal adhesion and flavor absorption.
Use a food thermometer to check the internal temperature for perfectly cooked fish.
The glaze can also be prepared in advance and refrigerated for added convenience.
If desired, adjust the cayenne pepper to control the spice level according to your preference.
Serve with steamed vegetables or rice for a complete meal.

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