Using another age proven recipe, my mother stuffed this grouper with tomatoes and onions and baked it. This fish was perfect for its size and feast potential, but I am not sure the baking brought the best out of the species. We traditionally prepare the dish with a very lean fish, usually from the snapper family (mangrove, dog, mutton, etc.), and it is always a celebration (at least for the fishermen), because big snappers are trophy fish. This recipe preserves all the juices of the meat, and really allows you to experience the full depth these fish have to offer. Grouper is fatty and flavorful, and I think that sort of flavor conservation is not required, and actually pushes towards excessive concentration. In general, I think a good rule would be to cook snapper as if it was chicken, grouper as if it was pork.
