"Groupers in general have big heads, large mouths and heavy, stout bodies. They are not distance swimmers but prefer to dwell in bottom structures such as rock protrusions and reefs. They also use their powerful gills to create small caves for themselves to inhabit.
Red Grouper comprises about 70% of the U.S. grouper harvest and is therefore the most commonly found grouper in the market place with an average market size of between 5 – 15 lbs for whole fish."
Source : Chef’s Resources
Although some populations are below target levels, U.S. wild-caught red grouper is still a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations. - NOAA Seafood Watch
Grouper skin is very tough and bitter. Most chefs decide to remove the skin prior to cooking. The firm meat has a mild and sweet flavor. It is also a very versatile fish that can be grilled, baked, broiled, or deep fried.
In the South, blackened grouper is a favorite preparation, but this versatile fish can also be skewered or used in chowders and soups. Larger whole grouper can be roasted, and large fillets should be butterflied before grilling because of their thickness. Grouper is very forgiving; it can be overcooked and still remain moist.