Description
Succulent tropical grouper dances with zesty coconut-ginger sauce, bringing Caribbean flavors to your plate. Fresh ingredients and bold spices create a delightful seafood experience you’ll savor with every delicious bite.
Ingredients
Scale
Main Protein:
- 1 grouper fillet
Spices and Aromatics:
- 2 teaspoons (10 ml) minced ginger
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) curry powder
- Salt and pepper, to taste
Liquid and Cooking Fat:
- 1 tablespoon (15 ml) coconut oil
- 400 milliliters (13.5 fluid ounces) coconut milk
Instructions
- Warm coconut oil in a medium saucepan over medium heat (approximately 350°F).
- Infuse the oil with minced ginger and garlic, sautéing until aromatic, roughly 60 seconds.
- Introduce curry powder and toast briefly, about 30 seconds, to enhance its complex flavor profile.
- Stream coconut milk into the pan, blending thoroughly, and elevate to a gentle simmer.
- Reduce heat and allow sauce to develop, stirring intermittently, until it reaches a slightly thickened consistency (5-7 minutes).
- Season grouper fillets generously with salt and pepper, ensuring even coverage.
- Preheat a large skillet to medium-high temperature, adding a light coconut oil coating if necessary.
- Sear grouper fillets for 3-4 minutes per side, achieving a golden-brown exterior and ensuring complete internal cooking.
- Delicately nestle cooked fillets into the prepared coconut-ginger sauce.
- Lavish fillets with sauce, thoroughly coating each piece.
- Allow gentle simmering for 2-3 minutes, permitting flavor integration.
- Embellish with freshly chopped coriander and a vibrant lime juice drizzle.
- Present alongside steamed rice or warm naan bread for a complete tropical dining experience.
Notes
- Select fresh, high-quality grouper for the best flavor and texture, ensuring the fish is firm and has a clean, ocean-like smell.
- Use a meat thermometer to check the internal temperature of the grouper, which should reach 145°F (63°C) for perfect doneness without overcooking.
- Substitute grouper with other white fish like halibut or mahi-mahi if unavailable, maintaining similar cooking techniques and sauce pairing.
- Reduce sauce spiciness by cutting back on curry powder or using a mild curry blend for those with sensitive palates or for children.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Caribbean
Nutrition
- Serving Size: 2
- Calories: 560 kcal
- Sugar: 2 g
- Sodium: 15 mg
- Fat: 60 g
- Saturated Fat: 54 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg