Grouper In Coconut Sauce Recipe

Prepare and marinate fish

Pat grouper fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Drizzle 2 tbs lime juice and 1 tbs olive oil over the fillets and let them sit at room temperature for 10–15 minutes while you prepare the sauce and risotto.

Heat a nonstick skillet or heavy sauté pan over medium-high heat. Add 1 tbs neutral oil. When oil shimmers, add the fillets presentation side down (if there is a presentation side) and cook 3–4 minutes without moving, until golden. Flip gently and cook 2–4 minutes more until the fish reaches an internal temperature of 130–135°F (54–57°C) for moist, just-cooked fish. Remove fillets to a warm plate and tent loosely with foil while you finish the sauce.

Sauté aromatics

While fish marinates, heat 1 tbs vegetable or neutral oil in a medium saucepan over medium heat. Add the minced shallot and cook 2–3 minutes until translucent. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in 1 tbs green curry paste and cook 30 seconds to bloom the spices. Add 2 cups coconut milk and bring to a gentle simmer. Reduce heat to medium-low and simmer 6–8 minutes, stirring occasionally, until the sauce thickens slightly.

Finish and season

Add 1 tbs fish sauce, 1 tsp brown sugar, 1 tsp lime zest and 1 tbs fresh lime juice. Taste and adjust seasoning with salt and pepper to taste. If the sauce is too thick, add 1–2 tbs warm water. Stir in 2 tbs chopped cilantro right before serving.

If you prefer a smoother sauce, you can briefly blend with an immersion blender for 5–10 seconds, then reheat gently; otherwise leave slightly textured for body.

Spoon or ladle sauce over the cooked grouper fillets when plating.

Prepare stock and aromatics

Keep 3 cups stock warm in a saucepan over low heat. In a separate heavy-bottomed saucepan or skillet, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add the finely diced onion (or shallot) and cook 3–4 minutes until translucent but not browned.

Toast rice and deglaze

Add 1 cup Arborio rice and stir 1–2 minutes to coat the grains and lightly toast. Pour in 1 cup dry white wine and stir until the wine is mostly absorbed.

Cook risotto

Add warm stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding the next ladle. Continue for about 18–20 minutes, until the rice is al dente and the mixture is creamy. You may not need all the stock; stop when texture is right.

Finish risotto

Remove from heat and stir in 2 tbs unsalted butter and 1 tbs finely grated Parmesan until glossy. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm until plating.

Spoon a generous portion of white risotto onto each plate (about 3/4 cup). Place a grouper fillet on top or beside the risotto. Spoon 1/3–1/2 cup of warm coconut sauce over the fish and a little onto the risotto for flavor.

Garnish with 1–2 tbs chopped cilantro or microgreens and a lime wedge. Serve immediately.