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Grouper with Black Beans

This delicious grouper recipe is courtesy of Frederic Demers from Cafe Martinique.

  • Servings: 4
Grouper with Black Beans

Source: The Martha Stewart Show, May Spring 2008


  • 1 tablespoon plus 1 teaspoon unsalted butter, plus more for baking dish
  • 4 pieces (8 ounces each) grouper, skin removed
  • Coarse salt
  • 2 cups Marinated Black Beans
  • 1/4 cup chopped avocado
  • Seasoned Salt
  • 1/2 cup thinly sliced scallions
  • Cilantro Oil


  1. Preheat oven to 225 degrees. Brush a medium baking dish with butter. Season grouper with salt and place in baking dish. Transfer to oven and cook until fish is opaque, about 20 minutes.

  2. Divide black beans evenly between 4 bowls. Top with avocado. Season fish with seasoned salt; transfer to bowls. Garnish with scallions and cilantro oil; serve immediately.

Reviews (2)

  • atrico 12 Mar, 2011

    i was just going to try this dish and read your comment. The temperature definetely sounds off. However the canned beans are already salted, that was part of the problem. Thanks for the feed-back, I will probably tone down the vinegar!

  • susan-niemann 16 Nov, 2008

    First: I think there is a typo - after 20 minutes at 225 degrees, the fish was not just undercooked - it was still cold. After turning up the heat, it took about 45 minutes to get it completely cooked.
    Second, the Black Beans were dreadful. We made this on a whim so we used 4 cans of (unseasoned) black beans. I used 1/4 cup of salt and only 1 cup of rice wine vinegar, and they were still so salty/vinegary that they were inedible, even after we drained them and rinsed the marinade off.

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