Introduction

This Tropical Grouper with Spicy Coconut Sauce is a quick and flavorful dish perfect for busy nights. Ready in just 5 minutes of hands-on time, it combines tender fish with a rich, aromatic sauce that brings a taste of the tropics to your table.

Tropical Grouper with Spicy Coconut Recipe - Recipe Image

Ingredients

4 grouper fillets, skin removed, about 6 ounces each
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

Step 1: Dice the onion finely, mince the garlic, grate the fresh ginger, and slice the red chili thinly. Set these aside within easy reach.
Step 2: In a large skillet over medium heat, warm the vegetable or coconut oil until shimmering but not smoking.
Step 3: Add the diced onion to the pan and cook for about 3 minutes, stirring often, until softened but not browned. Toss in garlic, ginger, and red chili, stirring for another minute until fragrant.
Step 4: Pour in the coconut milk, lime juice, and brown sugar. Stir gently to combine. Taste and season with salt, pepper, and fish sauce if using. Let it simmer gently on low heat while preparing the fish.
Step 5: Pat the grouper fillets dry to get a good sear. Season both sides lightly with salt and 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 it’s opaque and flakes easily with a fork.
Step 6: Transfer the cooked grouper to the coconut sauce pan and let it warm together for a minute or two. Spoon the sauce generously over the fish. Garnish with chopped cilantro before serving.

Tips & Variations

For milder heat, remove the seeds from the chili before slicing.
Use coconut oil for a more pronounced tropical flavor.
Swap grouper with other firm white fish like snapper or cod if unavailable.
Add a splash of fish sauce for an extra depth of umami flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the coconut sauce from separating. Avoid microwaving to maintain the sauce’s texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna instead of grouper?

It’s best to use fresh, firm white fish like grouper for this recipe. Canned tuna will not provide the same texture or flavor and may become dry when cooked in this manner.

Is it possible to make this dish vegetarian?

To make a vegetarian version, substitute the grouper with firm tofu or hearty vegetables like eggplant, and replace fish sauce with soy sauce or tamari for umami.

Tropical Grouper with Spicy Coconut Recipe

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★★★★★

4.7 from 62 reviews

This Tropical Grouper with Spicy Coconut recipe is a vibrant and quick seafood dish that combines tender grouper fillets with a fragrant coconut milk sauce infused with garlic, ginger, and fresh chili. Ready in just 5 minutes of active cooking, this recipe offers a perfect balance of creamy, spicy, and tangy flavors that heal and invigorate your senses.

Author: Tara
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Tropical/Seafood
Diet: Low Fat

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
Optional: 1 tablespoon fish sauce for extra umami
Fresh cilantro leaves for garnish, roughly chopped

Instructions

Prepare Aromatics: Dice the onion finely, mince the garlic, grate the fresh ginger, and slice the red chili thinly. Set these aside within easy reach to streamline the cooking process.
Sauté 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.
Create Coconut Sauce: Pour in the coconut milk, lime juice, and brown sugar. Stir gently to combine the flavors. Taste and season with salt, pepper, and fish sauce if using. Let the sauce simmer gently on low heat while you prepare the fish.
Cook Grouper Fillets: Pat the grouper fillets dry with a paper towel to ensure a good sear. Season both sides lightly with salt and 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 turns opaque and flakes easily with a fork.
Combine and Warm: Transfer the cooked grouper to the coconut sauce pan and let it warm together for a minute or two so the fish absorbs some of the sauce’s flavors.
Serve and Garnish: Spoon the sauce generously over the fish and garnish with roughly chopped fresh cilantro leaves. Serve immediately for best flavor and texture.

Notes

Removing the seeds from the chili reduces the heat for a milder dish.
Use full-fat canned coconut milk for a rich and creamy sauce.
Fish sauce is optional but adds a deeper umami flavor if desired.
Ensure the grouper fillets are patted dry before cooking to achieve a nice sear.
Adjust the cooking time for fish depending on thickness to avoid overcooking.

Keywords: Tropical grouper, spicy coconut sauce, quick seafood recipe, ginger garlic chili sauce, coconut milk fish, healthy fish recipe