Grouper has a mild but distinct flavor, somewhere between bass and halibut. Raw, the meat is a light pink and lean with a notable lack of bones. Cooked, the white meat has a very firm texture and a heavy flake and remains moist. This versatile fish can be fried, grilled, skewered, or used in chowders and soups. Grouper is very forgiving; it can be overcooked and remains moist.