### Cleaning Grouper:
1. **Gather Your Tools**: You will need a sharp fillet knife, a cutting board, and a bucket for waste.
2. **Prepare the Fish**: Place the grouper on the cutting board. Make sure it's secured and not moving around.
3. **Make the First Cut**: Starting from the head, make an incision behind the gills down to the backbone. This cut should be deep enough to reach the bones.
4. **Fillet the Fish**: Turn the knife horizontally and slide it along the backbone towards the tail, separating the flesh from the bones. Repeat on the other side.
5. **Remove the Skin**: If you prefer skinless fillets, place the fillet skin-side down, insert the knife between the skin and the flesh, and gently pull the skin while cutting.
6. **Debone**: Use tweezers to remove any remaining bones from the fillets.
7. **Rinse and Store**: Rinse the fillets under cold water to remove any blood or slime. Pat them dry with a paper towel and store them in a cooler or refrigerator until you're ready to cook.
### Cooking Grouper:
1. **Choose Your Method**: Grouper can be grilled, baked, fried, or broiled. Here’s a simple recipe for grilled grouper:
- **Ingredients**: Grouper fillets, olive oil, lemon juice, garlic, salt, and pepper.
- **Preparation**: Marinate the fillets in a mixture of olive oil, lemon juice, minced garlic, salt, and pepper for about 30 minutes.
2. **Preheat the Grill**: Heat your grill to medium-high.
3. **Grill the Fillets**: Place the fillets on the grill, skin-side down. Grill for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
4. **Serve**: Remove from the grill and serve with your favorite sides, such as grilled vegetables or a fresh salad.
### Tips:
- Grouper is a versatile fish; feel free to experiment with different marinades and spices.
- Make sure not to overcook the fillets, as they can become dry.
Enjoy your delicious grouper meal!
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