Grouper Filets with Mushrooms and Provolone

Cathi from NJ

"Grouper is topped with provolone cheese and mushrooms, then cooked on the grill or oven in its own foil pouch. My husband brings back a lot of grouper from the Keys, so this is a recipe I came up with to use up all the fish in the freezer!"
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25-30mins servings
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Original recipe yields 4 servings

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  1. Sprinkle both sides of fish with black pepper, kosher salt and garlic powder (do not use fresh garlic or result is too strong), spray 4 sheets of foil with cooking spray such as Pam, place one filet on top of each piece of foil, top each filet with
  2. 2 oz.sliced mushrooms and one slice of provolone, add one teaspoon of butter to each, sprinkle each filet with one teaspoon chopped fresh parsley and close up foil packets. Place onto preheated grill and cook approximately 6-8 mins until fish is opaque. Remove from grill and allow to stay in foil 5 more minutes before opening and serving.
  3. Great served with brown rice or a green salad.
  4. Can also be cooked in the oven at 350 degrees for about 10-15 minutes, depending on your oven.


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