Tropical Grouper with Spicy Coconut-Ginger Sauce Recipe
Tropical Grouper with Spicy Coconut-Ginger Sauce is a delightful, flavorful seafood dish featuring pan-seared grouper fillets paired with a rich, aromatic coconut and ginger sauce with a hint of heat from chili. Perfectly seasoned and cooked to flaky perfection, this recipe combines tropical ingredients like lime, cilantro, and optional mango or pineapple garnishes for a vibrant meal that transports you to an island getaway.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Tropical/Caribbean
- Diet: Halal
Ingredients
Scale
For the Grouper:
- 4 grouper fillets (6–8 oz each)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Coconut-Ginger Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1-inch piece of ginger, grated
- 2 garlic cloves, minced
- 1 red chili or ½ teaspoon red pepper flakes (adjust to taste)
- 1 cup coconut milk (full-fat or light)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
Optional Garnishes:
- Sliced mango or pineapple
- Toasted coconut flakes
- Extra cilantro or lime wedges
Instructions
- Season and Cook the Grouper: Pat the grouper fillets dry with paper towels. In a small bowl, combine paprika, garlic powder, salt, and black pepper. Rub this spice mixture evenly onto both sides of the fillets. Heat 2 tablespoons olive oil in a large skillet over medium-high heat and add the fillets. Cook for 3-4 minutes per side until the fish is golden brown and flakes easily with a fork. Remove the fillets from the skillet and set aside.
- Make the Coconut-Ginger Sauce: In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion, grated ginger, and minced garlic. Sauté for 2-3 minutes until fragrant and the onion has softened. Stir in the red chili or red pepper flakes, then pour in the coconut milk, soy sauce, honey, and lime juice. Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly and blends the flavors.
- Combine and Serve: Return the cooked grouper fillets to the skillet and spoon the coconut-ginger sauce over the fish. Let it simmer gently for 2-3 minutes to allow the flavors to meld. Garnish with chopped fresh cilantro and, if desired, add sliced mango or pineapple, toasted coconut flakes, or extra lime wedges for a bright tropical finish. Serve immediately and enjoy.
Notes
- Adjust chili or red pepper flakes according to your preferred spice level.
- You can substitute grouper with any firm white fish like snapper or cod.
- For a dairy-free and gluten-free option, ensure soy sauce used is gluten-free.
- Use full-fat coconut milk for a richer sauce or light coconut milk for fewer calories.
- Serve with steamed rice or tropical fruit salad to complete the meal.
Keywords: grouper, fish recipe, coconut ginger sauce, tropical seafood, spicy sauce, pan-seared fish, healthy dinner, Caribbean cuisine
