Caribbean Grouper Recipe

Prep fish

Pat grouper fillets dry with paper towels. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper. Let sit at room temperature while you set up coating station.

Make coating mix

In a shallow dish combine panko breadcrumbs and 1 cup toasted shredded coconut. In a second shallow dish place the flour. In a third dish whisk the 2 eggs with 2 tbsp water until combined.

Coat fillets

Dredge each fillet first in flour, shaking off excess, then dip into the beaten eggs, then press firmly into the panko-coconut mixture to coat both sides. Place on a tray and let rest 5 minutes to help coating adhere.

Pan-fry grouper

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C). Add fillets, presentation side down first, and cook 3-4 minutes per side until golden brown and internal temperature reaches 140-145°F and coating is crisp. Transfer to a paper-towel-lined tray and keep warm in a 200°F oven while finishing other components.

Prep shrimp

Pat shrimp dry and season with 1/2 tsp salt. Set up three-dish dredging station: 1) 1/4 cup flour 2) 1 beaten egg 3) panko and 1/2 cup toasted coconut combined. Dredge each shrimp in flour, then egg, then press into panko-coconut.

Fry shrimp

Heat 3/4 cup vegetable oil in a small skillet or shallow pot over medium-high heat until hot (about 350°F/175°C). Fry shrimp in batches 1-2 minutes per side until golden and opaque. Drain on paper towels and keep warm with the fish.

Make sauce

In a small saucepan over low heat melt 4 tbsp unsalted butter. Add 1/2 cup full-fat coconut milk and whisk to combine. Stir in 1 tbsp lime juice, 1 tsp honey and 1/2 tsp salt. Simmer gently for 2-3 minutes until slightly thickened. Remove from heat and whisk in 1 tbsp finely chopped cilantro. Keep warm; if it separates, whisk briefly before serving.

Cook potatoes

Place peeled, cut potatoes in a pot and cover with cold salted water. Bring to a boil over high heat, then reduce to simmer and cook 15-18 minutes until fork-tender. Drain thoroughly.

Mash and finish

Return potatoes to the pot over low heat for 1 minute to dry. Add 3 tbsp unsalted butter, 2 oz cream cheese, 3/4 cup whole milk warmed, 1/2 cup grated sharp cheddar and 1/4 cup grated Parmesan. Mash with a potato masher or electric masher until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper to taste. Keep warm.

Blanch beans

Bring a pot of salted water to a boil. Add 1 lb trimmed green beans and blanch 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Almond butter coating

In a small bowl whisk 2 tbsp almond butter with 2 tbsp warm water until a loose sauce forms. Stir in 1/2 tsp salt and 1/2 tsp lemon zest. Heat 1 tbsp olive oil in a skillet over medium heat, add 1 tsp minced garlic and cook 30 seconds until fragrant. Add drained green beans and toss 1-2 minutes to heat through. Remove from heat and toss beans with the almond butter mixture to coat. Garnish with toasted almond slices.

Divide three-cheese mash among 4 warm plates, placing it slightly off-center. Arrange one coconut-panko grouper fillet on top or beside the mash. Place 3 coconut shrimp next to the fish. Add a portion of almond-coated green beans alongside.

Drizzle 1-2 tbsp of the warm coconut butter sauce over the grouper and a little onto the plate for flavor. Sprinkle extra toasted shredded coconut over the fish and shrimp, garnish with a cilantro sprig and a lime wedge. Adjust salt and pepper to taste and serve immediately.