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Tropical Spicy Coconut Grouper with Mango Salsa

A perfectly seared fillet of tropical grouper topped with mango salsa, resting in a creamy spicy coconut sauce.
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Make this flavorful pan-seared tropical grouper topped with a spicy coconut sauce and fresh mango salsa. It is a quick, exotic fish fillet recipe perfect for a weeknight dinner.

Ingredients

Scale
  • 4 (6 ounce) grouper fillets, about 1 inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon lime juice, fresh
  • 1 teaspoon sriracha or chili garlic sauce (adjust for spice level)
  • 1/2 cup fresh mango, diced (for salsa)
  • 1/4 cup red onion, finely diced (for salsa)
  • 2 tablespoons cilantro, chopped (for salsa)
  • 1 teaspoon lime zest (for salsa)

Instructions

  1. Pat the grouper fillets dry with paper towels. Season both sides evenly with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, carefully place the grouper fillets in the skillet.
  3. Sear the fish for 3 to 4 minutes per side until golden brown and cooked through. Grouper flakes easily when done. Remove the fish from the skillet and set aside on a plate.
  4. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced shallot and cook for 1 minute until softened.
  5. Add the minced garlic and grated ginger to the skillet. Cook for about 30 seconds until fragrant. Do not let the garlic burn.
  6. Pour in the coconut milk, lime juice, and sriracha. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly. Taste the sauce and add more spice if desired.
  7. While the sauce simmers, quickly prepare the mango salsa: combine the diced mango, red onion, cilantro, and lime zest in a small bowl. Stir gently.
  8. To serve, place one seared grouper fillet on each plate. Spoon the spicy coconut sauce generously over the fish. Top with a spoonful of the fresh mango salsa.

Notes

  • If you cannot find grouper, cod or snapper are good substitutes for this recipe.
  • For a richer flavor, use coconut cream instead of coconut milk in the sauce.
  • Serve this dish over coconut rice or alongside roasted plantains for a complete tropical meal.

Nutrition

Find it online: https://carlacooking.com/tropical-grouper-with-spicy-coconut/