What Temperature Does Grouper Need To Be Cooked To?
Grouper should be cooked to an internal temperature of 145°F (63°C) as recommended by the United States Department of Agriculture (USDA) to ensure that it is safe to eat and free of harmful bacteria. Use a food thermometer to accurately measure the internal temperature of the fish. Overcooked grouper can become dry and tough, so it is important not to exceed the recommended temperature.