Description
This dish features tender, pan-seared grouper fillets, offering a delicate texture and mild flavor. Each fillet is crowned with a vibrant mango salsa, providing a sweet and tangy counterpoint. The fish rests in a rich, spicy coconut-ginger sauce, which introduces a warm, aromatic depth with a subtle kick. Fresh lime wedges complete the presentation, adding a bright, zesty finish to this tropical-inspired meal.
Ingredients
- *For the Grouper:*
- 2 grouper fillets (about 6 oz each), skinless
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- *For the Mango Salsa:*
- 1 ripe mango, diced
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 small jalapeño, seeded and minced (optional, for extra spice)
- Pinch of salt
- *For the Spicy Coconut-Ginger Sauce:*
- 1 tablespoon coconut oil
- 1 shallot, minced
- 1 clove garlic, minced
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (adjust to taste for spice)
- 1 cup full-fat coconut milk
- 1/4 cup vegetable broth
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- **Prepare the Mango Salsa:** In a small bowl, combine diced mango, red onion, cilantro, lime juice, and optional minced jalapeño. Season with a pinch of salt and stir gently. Set aside.
- **Prepare the Spicy Coconut-Ginger Sauce:** Heat coconut oil in a small saucepan over medium heat. Add minced shallot and cook until softened, about 2-3 minutes. Stir in minced garlic, grated ginger, and red pepper flakes, cooking for another minute until fragrant.
- Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to slightly thicken. Stir in lime juice, brown sugar, and salt. Taste and adjust seasoning as needed. Keep warm.
- **Cook the Grouper:** Pat the grouper fillets dry with paper towels. Season both sides with salt, black pepper, and paprika.
- Heat olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place the grouper fillets in the skillet.
- Sear for 3-4 minutes per side, or until the fish is opaque throughout and flakes easily with a fork. The fillets should have a golden-brown crust.
- **Assemble and Serve:** Ladle a generous amount of the warm coconut-ginger sauce onto serving plates. Carefully place a seared grouper fillet on top of the sauce.
- Spoon the mango salsa over each grouper fillet. Garnish with fresh cilantro and serve immediately with lime wedges on the side.
Notes
* Ensure your mango is ripe but firm enough to dice easily for the salsa.
* Do not overcrowd the pan when searing the fish to ensure a proper crust.
* For a thicker sauce, you can simmer it for a few extra minutes, or whisk in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) at the end.
* Any firm white fish like snapper, cod, or mahi-mahi can be substituted for grouper.
* Adjust the amount of red pepper flakes in the sauce to control the level of spice.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 480
- Fat: 26g
- Carbohydrates: 25g
- Protein: 38g