Christmas along the coast has always followed its own rhythm. December meant open windows, citrus stacked on the counter, and the low hum of boats moving through the harbor. It was a season shaped less by cold weather and more by what came in from the water.

Grouper was often part of that story — not because it was extravagant, but because it was local, dependable, and respected. When it appeared on the Christmas table, it reflected an understanding of place, and of the waters that still guide the way we cook and gather.

Out on the water, grouper was always part of the conversation. It wasn’t fancy or rare — it was local, dependable, and respected. When you served grouper at Christmas, it meant you understood where you lived. It meant the sea still guided the table.

Citrus & Rum Glazed Grouper

Serves 4–6

Ingredients

The Grouper

• 2½–3 lbs fresh Florida grouper fillet, skin removed
• Olive oil
• Sea salt
• Freshly cracked black pepper

The Glaze

• Zest of 1 orange
• Zest of 1 lime
• ¾ cup fresh orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons Key lime juice (if available)
• 3 tablespoons dark rum
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1 teaspoon Dijon mustard
• ½ teaspoon ground allspice
• A small pinch of cinnamon
• 2 tablespoons butter

To Finish

• Orange and lime slices
• Fresh thyme or rosemary
• Pomegranate arils (optional, but beautifully festive)

Method

Preheat the oven to 400°F. Lightly oil a shallow baking dish and place the grouper inside. Drizzle with olive oil and season simply with salt and pepper. Grouper doesn’t need much — it just needs respect.

In a small saucepan over medium heat, combine the orange juice, lime juices, rum, honey, brown sugar, mustard, citrus zests, allspice, and cinnamon. Let it simmer gently until the glaze thickens slightly and the alcohol cooks off, about 8–10 minutes. Remove from the heat and whisk in the butter until the glaze turns glossy and rich.

Spoon half the glaze over the fish and roast uncovered for 15–18 minutes, depending on thickness. The fish should flake easily and remain moist — never dry.

Brush with the remaining glaze just before serving. Finish with citrus slices, herbs, and a scattering of pomegranate arils if you like a little holiday color on the plate.

How We Serve It

This dish belongs on a Christmas table that leans coastal:

• Coconut jasmine rice or stone-ground grits
• Roasted sweet potatoes with sea salt
• Simple greens sautéed with garlic and lemon

Pour something crisp, open the windows if the weather allows, and let the evening stretch a little longer than planned.

A Coastal Christmas, the Way It Was Meant to Be

Christmas doesn’t have to look the same everywhere. Along the coast, it never did. It tastes like citrus, smells faintly of salt air, and sounds like laughter drifting in from the dock. This grouper dish carries all of that with it — a reminder that the best holiday traditions are the ones shaped by where we live and the waters that feed us.

This Citrus & Rum Glazed Grouper is my version of a coastal Christmas centerpiece — elegant without being showy, rooted in Florida waters, and finished with the warmth of citrus and rum that feels right at home in the Keys. It’s not an everyday dish. It’s the kind of meal you slow down for, the kind that reminds you that holiday traditions should reflect the place you call home.