Tropical Grouper in Spicy Coconut Ginger Sauce Recipe
Tropical Grouper Spicy Coconut Ginger is a vibrant and flavorful seafood dish featuring tender grouper fillets seared to golden perfection, served in a luscious coconut milk sauce infused with fresh ginger, garlic, and a touch of heat from chili. The dish is garnished with fresh cilantro, tropical fruit slices, and toasted coconut flakes, making it a perfect balance of spicy, sweet, and tangy flavors ideal for a quick and exotic dinner.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical/Seafood
Ingredients
Scale
For the Grouper Fillets Seasoning
- 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
For the Coconut-Ginger Sauce
- 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
For Garnish
- Sliced mango or pineapple
- Toasted coconut flakes
- Extra cilantro or lime wedges
Instructions
- Season the Grouper Fillets: Pat the grouper fillets dry using paper towels to remove any excess moisture. In a small bowl, combine the paprika, garlic powder, salt, and ground black pepper. Evenly rub this seasoning blend on both sides of each fillet to ensure full flavor.
- Sear Grouper: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, place the seasoned fillets in the skillet carefully. Cook them for about 3 to 4 minutes per side or until they develop a golden crust and the fish flakes easily with a fork. Remove the fillets from the skillet and transfer them to a plate, setting aside for the next step.
- Prepare Coconut-Ginger Sauce: Using the same skillet, add 1 tablespoon of olive oil and heat over medium heat. Sauté the finely chopped onion, grated ginger, and minced garlic for about 2 to 3 minutes until softened and fragrant. Add the red chili or red pepper flakes, stirring well. Pour in the coconut milk, soy sauce, honey, and lime juice. Let the mixture simmer for 5 to 7 minutes, stirring frequently, until the sauce thickens slightly and flavors meld together.
- Combine Fish and Sauce: Return the seared grouper fillets to the skillet, spooning the coconut-ginger sauce over the top of the fish gently. Allow everything to simmer together for an additional 2 to 3 minutes to fully meld the flavors and reheat the fish without overcooking.
- Finish and Serve: Garnish the dish with freshly chopped cilantro. Optionally, add slices of mango or pineapple and sprinkle with toasted coconut flakes for added tropical flair. Serve with extra lime wedges on the side to squeeze over for a fresh, tangy finish.
Notes
- Patting the fish dry before seasoning ensures a better sear and crust formation.
- Use fresh ginger for a more vibrant and aromatic flavor.
- If you prefer less heat, reduce or omit the chili or red pepper flakes.
- Grouper can be substituted with other firm white fish like snapper or cod.
- This dish pairs well with steamed jasmine rice or coconut rice to complement the tropical flavors.
Keywords: grouper recipe, spicy coconut fish, ginger sauce fish, tropical seafood, coconut milk fish, quick fish recipe, healthy seafood dinner
