Dinner

Honey Mustard Baked Grouper Recipe

BySimon Carel February 12, 2026February 12, 2026

Introduction

This Honey Mustard Grouper recipe delivers a perfect balance of tangy, sweet, and savory flavors that enhance the natural mildness of the fish. Baked to flaky perfection, it’s an easy and impressive dish for both weeknight dinners and special occasions.

A close-up of a cooked fish fillet covered with a shiny, light brown sauce with visible grainy mustard seeds and small green herb pieces scattered on top; the fish is white and flaky, with one piece flaked off showing its tender texture. The fillet sits on a white plate with a light pool of sauce surrounding it, and a bright yellow lemon wedge with a green leaf garnish rests to the side. A fork pulls at the fish near the front, showing delicate layers of the fish inside. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup apple cider vinegar
4 Tbsp. honey
6 Tbsp. grainy Dijon mustard
1/4 cup extra virgin olive oil
2 Tbsp. low-sodium soy sauce
1 tsp. minced garlic (about 2 cloves)
Dash of cayenne pepper
1/2 tsp. sea salt
Fresh cracked black pepper, to taste
Freshly minced parsley, as garnish
14 ounces skinless, boneless grouper

Instructions

Step 1: Preheat your oven to 350 degrees F (180°C).
Step 2: In a small jar, combine apple cider vinegar, honey, grainy Dijon mustard, olive oil, soy sauce, minced garlic, cayenne pepper, sea salt, and black pepper. Close the jar tightly and shake until the mixture is well blended.
Step 3: Rinse the grouper and drain well. Pat the fish dry with a paper towel and place it in a 2.5 quart (2.3 liter) round or oval baking dish.
Step 4: Pour about one-third cup of the honey mustard glaze over the grouper and let it marinate while the oven finishes preheating.
Step 5: Bake the fish on the middle rack for 25 to 30 minutes. The fish is done when it flakes easily with a fork or reaches an internal temperature of 142°F to 145°F at the thickest point.
Step 6: Remove the grouper from the oven and transfer to serving plates. Spoon additional glaze from the baking dish or jar over the fish. Garnish with freshly minced parsley and serve immediately.

Tips & Variations

For extra flavor, let the fish marinate in the glaze for up to 30 minutes before baking.
Try substituting grouper with other firm white fish like cod or halibut if unavailable.
Add a squeeze of fresh lemon juice before serving for a zesty finish.

Storage

Store any leftover grouper covered in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently in the oven at a low temperature to prevent drying out, or enjoy cold as a salad topping.

How to Serve

A white plate holds a piece of white fish fillet covered with a golden brown sauce that is slightly grainy and shiny, with small green chopped herbs sprinkled on top. The fish is flaky, revealed by a silver fork breaking a piece from the front left side, showing the soft, steamed white layers inside. To the right of the fish, there is a bright yellow lemon wedge and a small sprig of green herbs. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mustard instead of grainy Dijon?

Yes, smooth Dijon mustard works well too, though grainy mustard adds a nice texture to the glaze.

How do I know when the grouper is perfectly cooked?

Look for fish that flakes easily with a fork and has an internal temperature between 142°F and 145°F at the thickest part to ensure it’s cooked through but still moist.