Description
This Tropical Grouper with Spicy Coconut-Ginger Sauce is a vibrant, flavorful dish featuring tender grouper fillets paired with a creamy, spicy coconut sauce infused with fresh ginger and tropical flavors. The combination of spices, coconut milk, and citrus creates a perfect balance that enhances the mild, flaky fish. A quick and exotic dinner that will transport your taste buds to a tropical paradise.
Ingredients
Scale
For the Grouper:
- 4 grouper fillets (6 oz each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for garnish)
For the Spicy Coconut-Ginger Sauce:
- 1 tablespoon coconut oil (or vegetable oil)
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste (adjust to taste)
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon soy sauce (or coconut aminos for gluten-free option)
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh lime juice
- 1/2 teaspoon crushed red pepper flakes (adjust for spice level)
- Salt to taste
Instructions
- Prepare the Grouper:
- Pat the grouper fillets dry with paper towels and season with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add the grouper fillets to the skillet and cook for about 3-4 minutes per side, or until the fish is golden brown and cooked through. The fish should easily flake with a fork when done. Remove the fillets from the skillet and set aside.
- Make the Spicy Coconut-Ginger Sauce:
- In the same skillet, add the coconut oil over medium heat.
- Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
- Add the minced garlic and grated ginger, cooking for 1-2 minutes, until fragrant.
- Stir in the red curry paste and cook for another 1-2 minutes to allow the flavors to meld.
- Pour in the coconut milk, soy sauce, honey (or maple syrup), lime juice, and red pepper flakes. Stir well to combine.
- Bring the sauce to a simmer and let it cook for 5-7 minutes, until it thickens slightly and the flavors meld together. Taste and adjust seasoning with salt and more lime juice, if needed.
- Serve the Dish:
- Plate the cooked grouper fillets and spoon the spicy coconut-ginger sauce over the top of the fish.
- Garnish with fresh cilantro and serve with lime wedges on the side.
- Serve:
- This tropical grouper pairs perfectly with steamed rice, quinoa, or sautéed vegetables for a complete meal.
Notes
- You can substitute the grouper with other firm, white fish such as halibut, cod, or mahi-mahi.
- For a more intense spice kick, increase the amount of red curry paste or crushed red pepper flakes.
- If you prefer a milder sauce, reduce the amount of curry paste and red pepper flakes.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical, American
Nutrition
- Serving Size: 1 fillet with sauce (1/4 of the recipe)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550mg
- Fat: 23g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60 mg