Description

This Tropical Grouper with Spicy Coconut recipe is a quick and healing dish that combines tender grouper fillets with a fragrant and spicy coconut sauce. Ready in just about 5 minutes of active cooking time, this dish features flavors of fresh ginger, garlic, lime, and chili balanced with creamy coconut milk, making it a comforting yet vibrant seafood meal perfect for any occasion.

Ingredients

Scale

Fish

4 grouper fillets, skin removed, about 6 ounces each

Sauce

1 cup canned coconut milk, full-fat for richness
1 small onion, finely diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 fresh red chili, thinly sliced (remove seeds for less heat)
1 tablespoon vegetable oil or coconut oil
Juice of 1 lime (about 2 tablespoons)
1 teaspoon brown sugar, packed
Salt to taste
Freshly ground black pepper to taste
Fresh cilantro leaves for garnish, roughly chopped
Optional: 1 tablespoon fish sauce for extra umami

Instructions

Prepare aromatics: Dice the onion finely, mince the garlic, grate the fresh ginger, and slice the red chili thinly. Keep all these ingredients within easy reach for cooking.
Cook aromatics: In a large skillet over medium heat, warm the vegetable or coconut oil until shimmering but not smoking. Add the diced onion and cook for about 3 minutes, stirring often, until softened but not browned. Then add garlic, ginger, and red chili, stirring for another minute until fragrant.
Make coconut sauce: Pour in the coconut milk, lime juice, and brown sugar into the skillet with the aromatics. Stir gently to combine all ingredients. Taste the sauce and season with salt, black pepper, and optional fish sauce. Let it simmer gently on low heat while you prepare the fish.
Sear the grouper: Pat the grouper fillets dry to ensure a good sear. Season both sides lightly with salt and black pepper. In a separate pan over medium-high heat, add a little oil and cook the fish for about 3–4 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork.
Combine and serve: Transfer the cooked grouper fillets to the pan with the coconut sauce and allow them to warm together for a minute or two. Spoon the sauce generously over the fish and garnish with freshly chopped cilantro leaves before serving.

Notes

Removing seeds from the chili reduces heat if preferred.
Use full-fat canned coconut milk for a richer sauce.
Patting the fish dry before cooking helps achieve a good sear.
Optional fish sauce adds depth and umami to the coconut sauce.
Adjust seasoning (salt, pepper, sugar) to taste as the sauce simmers.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Tropical/Caribbean

Keywords: grouper recipe, spicy coconut sauce, quick seafood dish, tropical fish recipe, healthy fish dinner