Description
A quick and delicious recipe for Tropical Grouper with a rich and spicy coconut sauce, perfect for any occasion.
Ingredients
- 4 grouper fillets, skin removed, about 6 ounces each
- 1 cup canned coconut milk, full-fat for richness
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 fresh red chili, thinly sliced (remove seeds for less heat)
- 1 tablespoon vegetable oil or coconut oil
- Juice of 1 lime (about 2 tablespoons)
- 1 teaspoon brown sugar, packed
- Salt to taste
- Freshly ground black pepper to taste
- Fresh cilantro leaves for garnish, roughly chopped
- Optional: 1 tablespoon fish sauce for extra umami
Instructions
- Begin by dicing the onion finely and mincing the garlic.
- Grate the fresh ginger and slice the red chili thinly. Keep everything within reach.
- In a large skillet over medium heat, warm the vegetable or coconut oil until it shimmers.
- Add the diced onion to the pan, cooking for about three minutes, stirring frequently. The onion should soften without browning.
- Toss in the minced garlic, grated ginger, and sliced red chili. Stir for another minute until fragrant.
- Pour in the coconut milk, lime juice, and brown sugar. Stir gently, ensuring all elements combine well. Taste and adjust with salt, pepper, and fish sauce if desired.
- Let it simmer on low while you prepare the fish.
- Pat the grouper fillets dry with a paper towel. Season both sides lightly with salt and pepper.
- In a separate pan over medium-high heat, add a little oil. Cook the grouper fillets for about 3–4 minutes per side, depending on thickness, until opaque and flakey.
- Transfer the cooked grouper to the coconut sauce pan, allowing it to warm for a minute or two.
- Spoon the sauce generously over the fish and garnish with chopped cilantro before serving.
Notes
Serve immediately for the best texture and warmth. If prepping ahead, keep the sauce separate from the fish.
