Grouper Adobo - 43

I know, I know. I’m addicted to the adobo. The chipotle flavor has a grip on me that I just can’t shake. I love high heat, but it has to have flavor too. If it’s just heat for heat, then that’s a waste. But this, like jerk, is so my speed. And thus, I give you Grouper Adobo.

Grouper Adobo Ingredients:

2 grouper filets, about 6 ounces each
1 tbsp adobo sauce
Juice of one half orange
1 tsp garlic
1 tsp of your favorite BBQ rub
3 tbsp olive oil
1 tsp coarse

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The Ingredients

I realize there is only one grouper filet there, but it was all I had left. There will be plenty marinade for two.

Combine the wet ingredients in a bowl to create the adobo marinade:

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The Marinade Mixed

Then put the grouper in a plastic bag with the marinade:

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Marinate for 1 to 4 hours

Prepare the grill for high heat and use a grill pan. Grouper isn’t flaky like a roughy but it’s not meaty like a swordfish. It’s somewhere in between, which means it can fall apart on the grill so use the grill pan:

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The Grill Pan

Remove the fish from the bag, but do not wash off the adobo marinade, and put the grouper on the grill pan right over the hot coals:

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After 4-5 minutes, the filet browned nicely. Flip over:

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Seared and Flipped

Once it is browned on the other side, firm and cooked through, remove from the grill and plate:

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The grouper is light but meaty at the same time, with a nice bit of heat from the adobo and a little sweet and tart from the orange juice. It is yet another weapon in my adobo craving arsenal.

If you have any questions about the above dish please feel free to comment below or shoot me an email.

For other seafood recipes, click here.

Also, you can follow the Grillin Fools on Facebook and post your own grilling pictures or on Twitter @GrillinFool.

4.0 from 1 reviews
Grouper Adobo
Recipe type: Entree
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 2
Grouper, marinaded with adobo sauce, orange juice, and garlic, then pan GRILLED over high heat.
  • 2 grouper filets, about 6 ounces each
  • 1 tbsp adobo sauce
  • Juice of one half orange
  • 1 tsp garlic
  • 1 tsp of your favorite BBQ rub
  • 3 tbsp olive oil
  • 1 tsp coarse
  1. Combine all the ingredients in a resealable plastic bag and place in the fridge for 2-12 hours
  2. Remove from the bag and prepare the grill for high heat grilling
  3. Place a grill pan over the coals and allow to get hot
  4. Put the grouper adobo on the grill pan and sear for 4-5 minutes on each side
  5. Once it is browned nicely on both sides, remove from the grill and serve

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool - #GrillPorn abounds here. All meat, all the time!
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So I’ve tried this recipe and loved it, but I now have some swordfish steaks sitting in my fridge. Would this type of recipe work for swordfish as well? Everything I’ve found online has been very much of the lemon and rosemary variety for swordfish, and I’d like something a little more up the Grillin Fools alley.



Yes, it will work with swordfish. And skip the lemon when working with fish. It’s there to mask bad fish. Good fish doesn’t need it…


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