Florida Grilled Grouper Recipe

Prep and season

Pat the grouper fillets dry with paper towels. Rub both sides with 2 tbs olive oil. Season evenly with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp ground cumin. Zest the lime over the fillets and then squeeze the lime juice over them. Let rest at room temperature 10–15 minutes while you prepare other components.

Grill

Heat a grill or grill pan over medium-high heat until very hot and lightly oiled. Place fillets skin-side down and press gently for 10 seconds to ensure good contact. Grill 4–5 minutes on the skin side until the skin is crisp and releases easily. Flip carefully and grill 1–2 minutes more until the fish registers 125–130°F (51–54°C) for moist, medium doneness (cook a minute longer if preferred). Remove to a warm tray and tent loosely with foil to rest 3–4 minutes.

In a medium saucepan, melt 1 tbs butter over medium heat and add 1 minced garlic clove; cook 30 seconds until fragrant but not browned. Add 1.5 cups rinsed long-grain rice and stir to coat in butter for 1 minute.

Add 3 cups stock and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes.

Meanwhile, roughly chop 1 cup packed cilantro and juice 1 lime. Fluff rice with a fork, then stir in chopped cilantro and lime juice. Adjust salt to taste. Keep warm until plating.

Combine 1 diced ripe mango, 1/2 diced red bell pepper, 1/4 finely minced red onion, 1/4 cup chopped cilantro, and 1/2 minced jalapeño in a bowl.

Add juice of 1 lime, 1 tsp olive oil, and 1/2 tsp kosher salt. Toss gently. Taste and adjust seasoning or jalapeño heat. Chill briefly or hold at cool room temperature until serving.

In a small saucepan combine 1 cup fresh mandarin juice, 1/4 cup chicken stock, 1 tbs rice vinegar, 2 tbs honey, 1 tbs low-sodium soy sauce, 1 tsp grated ginger, 1 minced garlic clove, and 1/4 tsp red chili flakes.

Bring mixture to a gentle boil over medium heat, then reduce to a simmer. Simmer uncovered 10–12 minutes to concentrate the flavors.

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Whisk slurry into the simmering sauce and cook 1–2 minutes until the sauce thickens to a glossy, spoon-coating consistency. Remove from heat and keep warm. Taste and adjust honey or soy for balance. Strain if a perfectly smooth finish is desired.

Heat a large skillet or cast-iron pan over high heat until very hot. Toss 1 lb trimmed asparagus with 1 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Add asparagus in a single layer to the hot pan and cook, shaking the pan occasionally, 4–6 minutes until spears are blistered and tender-crisp. If spears are thick, cook a minute longer. Finish with a squeeze of 1/2 lemon if using.

Divide the cilantro rice among 4 warmed plates, making a shallow bed in the center.

Place a grilled grouper fillet on each rice bed, skin-side up or down as preferred.

Spoon 2–3 tablespoons of mango salsa over or beside each fillet.

Drizzle 1–2 tbs of the warm mandarin chili reduction lightly around the plate and a small amount over the fish for gloss and flavor.

Arrange blistered asparagus alongside. Finish each plate with a 1 tsp drizzle of extra virgin olive oil, a pinch of freshly ground black pepper, and a few microgreens or cilantro leaves as garnish.