Grouper fillet

Grouper fillet is a fish cut obtained from the flesh of the grouper, a saltwater fish highly valued in gastronomy for its firm texture and mild, delicate flavor. This fillet is characterized by its white, lean meat with few bones, making it an ideal choice for a wide variety of recipes, from grilled and baked to ceviches and seafood stews.

Origin: Grouper is a common fish in tropical and subtropical regions, especially in the waters of the western Atlantic, the Caribbean, and the eastern Pacific. It is highly prized in Mediterranean and Latin American cuisines, being a frequent ingredient in both traditional and modern dishes.

Properties: Grouper fillet is an excellent source of high-quality protein and low in saturated fat, making it healthy and nutritious. It also provides B vitamins, minerals such as phosphorus and selenium, and is low in calories. Its firm flesh allows it to hold up well in various cooking techniques without easily falling apart.

Synonyms in Hispanic America: Depending on the region, grouper may have different names, although the term "mero" is the most common. In some countries, it is also known as pez mero or simply mero. Sometimes it is confused with other similar fish like rock snapper or red fish, but the grouper fillet is recognized by its particular texture and flavor.

In summary, grouper fillet is a versatile and healthy ingredient that provides a delicate flavor and firm texture, ideal for dishes where the natural flavor of the fish is meant to be highlighted.