Grouper Fish Recipe

Prepare Fish

Pat the grouper fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Drizzle and rub 2 tbs lime juice over the fillets and let rest at room temperature for 10 minutes while you prepare other components.

Sear Fish

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 2 tbs vegetable oil and heat until shimmering but not smoking. Place the fillets presentation-side down and sear without moving for 3–4 minutes until a golden crust forms. Carefully flip and cook the second side 2–3 minutes, or until the fish reaches an internal temperature of 130–135°F (for medium) or until opaque and flaking. Transfer fish to a warm plate and tent loosely with foil.

Cook Vegetables

While the fish rests, heat 1 tbs olive oil in a separate large skillet over medium heat. Add the thinly sliced shallot and cook 1–2 minutes until softened. Add the red bell pepper and zucchini; sauté 3–4 minutes until they begin to soften but remain crisp-tender. Add baby bok choy or spinach and cook another 1–2 minutes until wilted. Season vegetables with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Start Sauce

In a medium saucepan set over medium heat add a small splash (about 1 tsp) of oil if desired and sauté the minced garlic (2 cloves) and grated ginger (1 tsp) for about 30 seconds until fragrant but not browned.

Simmer

Add the 14 oz coconut milk and 1/2 cup stock to the pan, stir to combine. Bring to a gentle simmer, then reduce heat to medium-low.

Season Sauce

Stir in 1 tbs fish sauce, 1 tbs lime juice, 1 tsp lime zest, and 1 tsp brown sugar. Add 1/4 tsp red chili flakes if using. Simmer gently for 6–8 minutes, stirring occasionally, to let flavors meld and sauce slightly reduce.

Finish Sauce

Taste and adjust seasoning: add a pinch more salt or 1/4 tsp sugar if needed, or a splash more lime juice for brightness. Remove from heat and whisk in 1 tsp unsalted butter for a glossy finish if desired. Stir in 2 tbs chopped cilantro.

Divide the warm vegetables among four plates in a shallow bed. Place a seared grouper fillet on top of each bed of vegetables.

Ladle 3–4 tbs (or more to taste) of the warm coconut sauce around and slightly over each fillet so the fish remains crisp on top but also benefits from the sauce's flavor.

Garnish with additional chopped cilantro and serve each plate with a lime wedge on the side. Serve immediately.