Grilling season is here and what better to grill than fresh juicy grouper fillets. If you have never had grilled fish, then you are in for a treat. It’s about the easiest and quickest thing there is to grill and fresh fish with a nice sear and a faint smokiness is a glorious thing. Top your grilled grouper with sweet/spicy mango salsa, which is full of fresh fruit and vegetables and your mouth will go into sensory overload. It is out of this world delicious! Add in the fact that Grilled Grouper with Mango Salsa is really, really healthy, low in calories and chock full of vitamins and all things good for you, well it’s the perfect entrée!
Last Saturday was beautiful and we decided it was a perfect day to grill something and eat outside. The only question was what to grill? Finally, after much discussion, we settled on grouper, which is our favorite fish and perfect for grilling. I already had some fresh ripe mangos to make mango salsa and a plan was born. My husband, who is the griller in our family, fired up his Green Egg and less than 30 minutes later we had some of the most delicious grouper I have ever eaten. This simple entrée is perfect for a quick weeknight dinner with your family and it’s equally perfect for a casual cookout with friends. I served it with Twice Baked Sweet Potatoes and I will be posting that recipe shortly.
All you need for the grilled grouper are some fresh from Florida grouper fillets, salt, lemon pepper, Old Bay Seasoning, garlic powder and melted butter. Fresh grouper is a lean, moist fish with a distinctive yet mild flavor, large white flakes, and a firm texture. Red Grouper has a slightly sweeter, milder flavor than Black or Gag Grouper. You can also substitute other firm white fish that is at least 1 inch thick. For the Mango Salsa, you will need fresh mangos, red and green bell peppers, a shallot, crushed pineapple, jalapenos, parsley, 2 cloves of garlic, lemon or lime juice, and salt and pepper.
You will have the best results when cooking fish on the grill if you use a fish grate or wire fish basket. If you don’t have either of these, first make sure your grill grate is squeaky clean, then liberally oil the grate using tongs holding a folded paper towel which has been soaked in vegetable oil to ensure your fish doesn’t stick.
When you are ready to grill your fish, preheat your grill to high (about 400-425 degrees).
If you are using a fish grate, first preheat the grill, spread a liberal amount of vegetable oil on the fish grate and then place it on the grill grate to heat up before adding your fish.
While the grill is heating up, add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice and parsley to a large bowl and mix well.
Taste and add salt and pepper if needed. The salsa can also be made 24-48 hours ahead of time to allow the flavors to develop.
To prepare your fish fillets for cooking, season both sides of the fillet to taste with salt, lemon pepper, Old Bay Seasoning, and a little garlic powder. Then brush melted butter or olive oil on both sides.
When your grill and fish grate are hot, add your fillets and close the lid. Depending on the thickness of the fillet and how hot your grill is, your fish should take about 6 minutes per inch of thickness, per side. Before you turn the fillets over, brush both sides again with the melted butter.
To check to see if your fish is done, take a fork and gently pull back a section in the center. It should flake easily. If the fish is opaque with just a bit of translucent center, it’s ready to come off. The goal is to pull the fish off right before it completely finishes cooking and then let is rest loosely covered with aluminum foil for about 10 minutes. The fish will finish cooking while it rests.
To serve, place a fillet on a plate and spoon Mango Salsa over the top. Enjoy!
**This recipe as is serves four. Since there are only two of us, we made Grilled Grouper and Mango Salsa Tacos with the leftovers the next night for dinner. Just heat up four flour tortillas in the oven, once they are warm, add the grouper, a handful of shredded cabbage, some mango salsa, and voila, another scrumptious dinner on the table in less than 10 minutes.
| Servings | 4 servings |
- 1-1/4 pounds grouper fillets 1-2 inches thick or 4 (5-6 oz) pieces of grouper
- Old Bay Seasoning
- Lemon Pepper
- kosher salt
- garlic powder
- 1/4 cup melted butter
- 2 ripe mangos peeled and diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 2 jalapenos seeded and finely minced
- 2 small shallots finely minced
- 2 cloves garlic finely minced
- 4 Tbsp fresh Italian parsley chopped
- 1/2 cup crushed pineapple with juice
- 4 tsp lemon or lime juice
- salt and pepper to taste
Ingredients Grouper
Mango Salsa
|
- You will have the best results when cooking fish on the grill if you use a fish grate or wire fish basket. If you don’t have either of these, first make sure your grill grate is squeaky clean, then liberally oil the grate using tongs holding a folded paper towel which has been soaked in vegetable oil to ensure your fish doesn’t stick.
- When you are ready to grill your fish, preheat your grill to high (about 400-425 degrees).
- If you are using a fish grate, first preheat the grill, spread a liberal amount of vegetable oil on the fish grate and then place it on the grill grate to heat up before adding your fish.
- While the grill is heating up, add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice and parsley to a large bowl and mix well.
- Taste and add salt and pepper if needed. The salsa can also be made 24-48 hours ahead of time to allow the flavors to develop.
- To prepare your fish fillets for cooking, season both sides of the fillet to taste with salt, lemon pepper, Old Bay Seasoning, and a little garlic powder. Then brush melted butter or olive oil on both sides.
- When your grill and fish grate are hot, add your fillets and close the lid. Depending on the thickness of the fillet and how hot your grill is, your fish should take about 6 minutes per inch of thickness, per side. Before you turn the fillets over, brush both sides again with the melted butter.To check to see if your fish is done, take a fork and gently pull back a section in the center. It should flake easily. If the fish is opaque with just a bit of translucent center, it’s ready to come off. The goal is to pull the fish off right before it completely finishes cooking and then let is rest loosely covered with aluminum foil for about 10 minutes. The fish will finish cooking while it rests.
- To serve, place a fillet on a plate and spoon Mango Salsa over the top. Enjoy!
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