| 1. baked grouper |
| Provence - The Beautiful Cookbook by Richard Olney (1993) |
| 2. blackened grilled grouper |
| Fat-Free Holiday Recipes by Sandra Woodruff, RD (1995) |
| 3. parmigiano crusted grouper |
| Union Square Café Second Helpings by Danny Meyer and Michael Romano (2001) |
| 4. poached fillets in dill sauce |
| The Essential Seafood Cookbook published by Whitecap Books (1999) |
| 5. steamed grouper with sun dried tomato pesto |
| Fine Cooking Magazine - #15 - June/JUly 1996 |