Lulz, I'm completely lost here.
Most reputable restaurants down here that serve grouper, serve grouper for dinner. A lot of places that serve grouper for lunch, serve something else and call it grouper. Or, sometimes it is "Gulf Grouper" but it is from the gulf of Nicaragua or the Gulf of Vietnam.
The last fresh grouper I bought off of one of the commercial fishing boats that unloaded at the dock my restaurant owned was a little over 1200 pounds of mixed red and black grouper with a few scamp at $2.40 lb. for whole fish. Mike "Smitty" Smith my fish cutter for 12 years averaged 46% yield on that load, which is just about as good as it gets by anyone. I've had to go to the doctor because of an infection from getting stuck with a fin from one of those bastages.
All the whole fish from the Gulf I've seen filleted down here, I don't remember many that didn't have worms. Especially grouper.