Introduction

Tropical Grouper with Spicy Coconut Ginger sauce is a vibrant and flavorful dish that captures the essence of island cuisine. Tender grouper fillets are seared to perfection and topped with a creamy, spicy sauce infused with fresh ginger, chili, and coconut milk. This recipe is perfect for a quick yet impressive dinner.

The dish shows three pieces of grilled white fish with a dark brown, crispy crust placed on top of a bed of white rice sprinkled with green herb leaves. Around the rice and fish is a thick yellow-orange sauce with some green herb bits scattered in it. On top of the fish, there are small cubes of bright yellow mango, thin slices of red chili, white shredded coconut, and green herbs. A lime wedge with a fresh green color is placed near the rice on the white plate. The background surface is white with a marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 grouper fillets, 6 to 8 ounces each

2 tablespoons olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

1 small onion, finely chopped

1 inch piece fresh ginger, grated

2 garlic cloves, minced

1 red chili or 1/2 teaspoon red pepper flakes

1 cup coconut milk

1 tablespoon soy sauce

1 tablespoon honey

Juice of 1 lime

2 tablespoons fresh cilantro, chopped

Sliced mango or pineapple (optional)

Toasted coconut flakes (optional)

Extra cilantro or lime wedges for garnish

Instructions

Step 1: Pat grouper fillets dry with paper towels. In a small bowl, mix paprika, garlic powder, salt, and black pepper. Rub this seasoning evenly on both sides of each fillet.

Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the fillets and cook 3 to 4 minutes per side until golden and the fish flakes easily with a fork. Transfer to a plate and set aside.

Step 3: In the same skillet, warm 1 tablespoon olive oil over medium heat. Add chopped onion, grated ginger, and minced garlic. Sauté for 2 to 3 minutes until softened and fragrant.

Step 4: Stir in red chili or red pepper flakes, then add coconut milk, soy sauce, honey, and lime juice. Simmer for 5 to 7 minutes, stirring often, until the sauce thickens slightly.

Step 5: Return the seared grouper fillets to the skillet and spoon the sauce over them. Let simmer an additional 2 to 3 minutes to combine the flavors.

Step 6: Garnish with chopped cilantro and serve topped with sliced mango or pineapple, toasted coconut flakes, and extra lime wedges if desired.

FAQs

Can I prepare the sauce in advance?

Yes, you can make the coconut-ginger sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently before adding the cooked fish.

What can I serve with this dish?

This dish pairs well with steamed jasmine rice, quinoa, or a fresh green salad to balance the rich and spicy flavors.