Roasted small potatoes (crisp edges, buttery finish)

1. Preheat oven to 425°F.
2. Toss halved potatoes with olive oil, salt, pepper, garlic powder, and rosemary or thyme if using.
3. Spread cut-side down on a sheet pan. Roast 20 minutes.
4. Flip and roast 8–12 minutes more until browned and tender.
5. Optional finish: toss with a tablespoon of butter right out of the oven for a glossy, restaurant-style sheen.

Broccolini (fresh, bright, and lightly charred)

You can cook broccolini on the grill, on the stovetop in a skillet, or right on the same grill pan you use for the fish.

Option A: Grill or grill pan (my favorite)

1. Toss broccolini with olive oil, garlic, and a pinch of salt.
2. Cook over medium-high heat 3–5 minutes, turning until lightly charred and tender-crisp.
3. Finish with lemon juice and flaky sea salt.

Option B: Skillet steam-sauté (fast and reliable)

1. Heat olive oil in a large skillet over medium-high.
2. Add broccolini and a pinch of salt. Sauté 2 minutes.
3. Add 2–3 tablespoons water, cover 2 minutes to steam.
4. Uncover, let water evaporate, then finish with garlic, lemon juice, and flaky salt.

Grouper “Ono Island style” (outdoor grill or stovetop grill pan)

Step 1: Light brine (15–20 minutes only)

1. Dissolve kosher salt (and sugar if using) in cold water.
2. Submerge fillets 15–20 minutes, no longer.
3. Remove, rinse lightly, and pat completely dry.

Option A: Outdoor grill method

• Preheat grill to medium-high (about 400–450°F).
• Oil grates well.
• Brush fillets with olive oil. Season with black pepper and a touch of lemon zest.
• Place fillets presentation-side down first. Grill 4–5 minutes per side depending on thickness.
• Target internal temperature: 130–135°F for moist grouper.

Option B: Stovetop grill pan method (great when you want the same char indoors)

• Place a grill pan over medium-high heat for 3–4 minutes until very hot.
• Lightly oil the ridges with a folded paper towel dipped in oil (use tongs).
• Brush fillets with olive oil. Season with pepper and a touch of lemon zest.
• Sear 3–5 minutes on the first side without moving to set the grill marks.
• Flip and cook 3–5 minutes more depending on thickness.

If the fillets are thicker than 1 1/4 inches, reduce heat to medium after the flip and give them an extra 1–2 minutes so the center cooks gently.

Finish “Ono Island style”

Right off the heat, drizzle with lemon juice, shower with chopped herbs, and finish with flaky sea salt. If you want that final glossy touch, add a thread of olive oil at the end.

Serving suggestion

Plate the grouper with a spoon of any lemony pan juices, a pile of roasted potatoes, and broccolini finished with lemon and flaky salt. Add lemon wedges at the table and keep it simple.

A quick coastal note

This method also works with red snapper, sea bass, and other firm white fish. The brine timing and hot sear are the keys, then the lemon-herb finish does the rest.