Grilled Grouper Cheeks with Lemon Butter: The Ultimate Florida Delicacy

If you have ever spent time on the Florida coast, you know that the best part of the grouper isn't the fillet—it is the cheek. Often referred to as the "scallop of the fish," grouper cheeks possess a unique texture that is firm yet tender, with a natural sweetness that rivals lobster. Grilling these morsels on an Arteflame brings out a golden, caramelized crust while keeping the inside incredibly succulent. This recipe is more than just a meal; it is a celebration of Southern coastal living and outdoor cooking. Whether you are a seasoned angler or a seafood lover looking to try something new, this dish delivers elegance with minimal effort. The smoky kiss from the wood fire combined with bright lemon garlic butter creates a flavor profile that is simply unforgettable.

Ingredients

The Fresh Catch & Marinade

• 1 lb Fresh Grouper Cheeks (cleaned and trimmed of silver skin)
• 2 tbsp Olive Oil (for coating)
• 1 tsp Sea Salt
• 1/2 tsp Freshly Cracked Black Pepper
• 1/2 tsp Paprika (optional, for color)

The Lemon Butter Sauce

• 4 tbsp Unsalted Butter
• 3 Cloves Garlic (minced)
• 1 Lemon (juiced and zested)
• 1 tbsp Fresh Parsley (finely chopped)

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame grill and build a fire in the center. Allow it to burn down until the flat top cooktop reaches a medium-high searing temperature.
2. Clean the surface of the cooktop and apply a thin layer of oil to season it and prevent sticking.
3. Identify your heat zones: the center is hottest for searing, while the outer rim is cooler for gentle finishing.

Step 2: Prep the Cheeks

1. Rinse the grouper cheeks under cold water and pat them completely dry with paper towels. Dry fish sears better.
2. In a small bowl, combine the olive oil, sea salt, pepper, and paprika.
3. Toss the cheeks in the oil mixture until every piece is evenly coated.

Step 3: The Sear

1. Place the cheeks directly onto the hot flat top surface of the grill.
2. Let them sear undisturbed for 2 to 3 minutes. You are looking for a golden-brown crust to form.
3. Flip gently using a wide spatula and cook for another 1-2 minutes on the other side.

Step 4: Finish with Sauce

1. Move the seared cheeks to the cooler outer edge of the grill to keep warm.
2. Place a small cast-iron skillet or heat-safe saucepan on the flat top.
3. Melt the butter, then add the minced garlic. Sauté until fragrant (about 1 minute).
4. Stir in the lemon juice, lemon zest, and parsley.
5. Pour the warm sauce over the cheeks or toss them gently in the pan before serving.

Tips

Grouper cheeks are a true delicacy because of their unique connective tissue structure, which breaks down slightly when cooked, giving them that famous scallop-like mouthfeel. However, this means they can turn rubbery if overcooked. The most critical tip is to watch for opacity; as soon as the center turns from translucent to opaque white, pull them off the heat immediately. Residual heat will finish the cooking process. Also, because they are small medallions, use a wide spatula to flip them gently to keep them intact. If you are cooking on an Arteflame, utilize the outer rim of the cooktop to keep the cooked cheeks warm without continuing to cook them aggressively while you finish the sauce. Always source fresh, local cheeks if possible, as freezing can sometimes alter their delicate texture.

Variations

While the lemon butter version is a classic, grouper cheeks are a versatile canvas for various flavor profiles. Here are a few ways to switch things up:

• Blackened Florida Style: Skip the simple salt and pepper and coat the cheeks heavily in Cajun or Creole seasoning before searing for a spicy, smoky crust.
• Citrus Herb Infusion: Swap the lemon for lime and orange juice, and replace parsley with fresh cilantro and dill for a brighter, Caribbean-inspired taste.
• Garlic Confit: Instead of sautéing minced garlic, use soft, roasted garlic cloves mashed into the butter for a mellower, deeper savory note.
• Mediterranean Twist: Add capers and chopped Kalamata olives to your butter sauce for a briny, salty contrast that pairs beautifully with the sweet fish.
• Bacon-Wrapped: For an indulgent appetizer, wrap each cheek in a half-slice of thin bacon before grilling to add savory fat and smokiness.

Best pairings

To elevate this Florida classic into a full meal, you need sides that balance the richness of the butter and the sweetness of the fish. A classic Southern pairing is creamy cheese grits; the soft texture complements the firmness of the cheeks perfectly. For a lighter, green option, grill fresh asparagus spears or broccolini right alongside the fish on the Arteflame—the char adds a wonderful depth that oven roasting lacks. A crisp, acidic white wine is non-negotiable here; a New Zealand Sauvignon Blanc or a dry Pinot Grigio will cut through the butter sauce and cleanse the palate. Alternatively, a light rice pilaf with almond slivers provides a neutral base that soaks up that delicious garlic lemon sauce without overpowering the delicate fish.

Conclusion

Grilled grouper cheeks are truly a testament to the philosophy that the best food is often the simplest. By using the Arteflame grill, you add a layer of wood-fired flavor that standard stovetop cooking simply cannot replicate. This dish captures the essence of Florida's Gulf Coast—fresh, vibrant, and incredibly satisfying. Whether served as a sophisticated appetizer or a standout main course, these golden nuggets of seafood are guaranteed to impress any guest. Next time you visit your local fishmonger, ask for the cheeks; you might just find that they become your new favorite cut of fish. Gather your friends, fire up the grill, and enjoy the sweet, buttery taste of the ocean.