Rinse the grouper under cold water and pat dry
Remove scales if needed
Fillet the fish or cut into steaks
Remove any remaining bones and skin if desired
Trim off dark flesh and any bloodline
Season with salt, pepper, and other desired spices
Marinate briefly if using a marinade
Cook by grilling, baking, broiling, pan-searing, or frying
Cook until the flesh is opaque and flakes easily
Serve immediately with your preferred sides or sauce