Description
A quick, comforting fish dish that pairs beautifully with crispy sides, blending the warm flavors of fall spices with lime and coconut.
Ingredients
- 1 lb (450 g) fresh grouper fillets, cut into 2–3 portions
- 1 can (13.5 oz) full-fat coconut milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1–2 red chilies or 1 tsp red chili flakes
- 1 tbsp lime juice
- 1 tbsp brown sugar or palm sugar
- 1 tbsp tamari or soy sauce
- 2 tbsp coconut oil or neutral oil
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
- Toasted shredded coconut for topping (optional)
Instructions
- Prep (2–3 minutes): Pat fish dry and season lightly with salt and pepper. Combine garlic, ginger, lime juice, brown sugar, and tamari in a small bowl. Open the coconut milk and give it a quick stir.
- Sear the grouper (2 minutes): Heat 1 tbsp coconut oil in a heavy skillet over medium-high heat until shimmering. Place the fillets skin-side down and press gently to make full contact. Sear 1–1.5 minutes until a golden crust forms; flip and sear the other side 30–60 seconds. Remove fish to a plate.
- Make the spicy coconut sauce (2 minutes): Reduce heat to medium. Add remaining oil and onion to the pan and sauté 30–45 seconds until soft. Add the garlic, ginger, and chilies; cook 15–20 seconds until fragrant. Pour in coconut milk, add lime-tamari-sugar mix, and bring to a gentle simmer. Taste and adjust seasoning.
- Finish and serve (1 minute): Return the fish to the pan, spoon sauce over each piece, simmer 30–60 seconds until opaque through the center. Sprinkle with cilantro and toasted shredded coconut. Plate and serve immediately.
Notes
Use room-temperature fish for even cooking. Sear in batches if needed for a golden crust. For a bolder sauce, add more lime or smoked paprika.
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Seafood