Print

Tropical Grouper with Spicy Coconut Sauce

Close-up of seared tropical grouper fish fillet topped with pineapple salsa, sitting in a vibrant yellow spicy coconut sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cook flaky grouper fillets with a rich, spicy coconut sauce featuring tropical lime and chili heat. This recipe offers an exotic yet simple seafood 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 (13.5 ounce) can full-fat coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1–2 teaspoons red pepper flakes (adjust for heat)
  • 1/2 cup fresh pineapple, diced small
  • 1/4 cup fresh cilantro, chopped

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. Place the grouper fillets in the hot skillet and sear for 3-4 minutes per side until golden brown. Remove the fish from the skillet and set aside on a plate.
  3. Reduce the heat to medium. Add the grated ginger and minced garlic to the same skillet. Cook for 1 minute until fragrant.
  4. Pour in the coconut milk, lime juice, brown sugar, and red pepper flakes. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer.
  5. Let the sauce simmer for 5 minutes, allowing it to reduce slightly and thicken. Taste the sauce and add more red pepper flakes if you desire more heat.
  6. Return the seared grouper fillets to the skillet, nestling them into the sauce. Spoon some sauce over the top of the fish.
  7. Continue to simmer gently for another 3-5 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time depends on fillet thickness.
  8. Stir the diced pineapple into the sauce during the last minute of cooking.
  9. Remove the skillet from the heat. Garnish the fish and sauce generously with fresh chopped cilantro before serving immediately.

Notes

  • Serve this spicy coconut fish dinner over steamed jasmine rice or with a side of grilled mango slices for a complete tropical meal.
  • If you prefer grilling, season the grouper and grill over medium heat for 4-5 minutes per side. Prepare the sauce separately and spoon it over the grilled fish before serving.
  • For a richer sauce, use heavy cream instead of some of the coconut milk, though this changes the tropical profile slightly.

Nutrition

Find it online: https://cravybite.link/tropical-grouper-with-spicy-coconut/