This recipe for Easy Grilled Grouper with Mango Salsa features moist and tender fresh grilled grouper fillets with a hint of smokiness and a nice sear. As if that isn’t enough deliciousness, right before serving, the grouper is topped with an irresistibly sweet and spicy mango salsa that is full of fresh fruits and vegetables.
One taste of this delectable, flaky, grilled grouper with its super-simple mango salsa, and your mouth will go into sensory overload! I grilled this grouper on a Big Green Egg, but this recipe works with any grill.
A quick look at the recipe
- ✅ Ready in: 30 minutes, plus set up time for your grill
- 🛒 Ingredients: 6 for the grouper, and 9 for the mango salsa
- 🍽️ Serves: 4
- 👩🍳 Difficulty: Easy → “No-Fuss Favorite”
- 🧊 Make-Ahead Friendly: You can prepare the mango salsa ahead, but for the best results, wait to just before you want to serve it to grill it.
Grilling fish is simple, and if you have never had grilled fresh grouper, you are in for a real treat. Fish is the quickest and easiest thing to grill, making this recipe perfect for a quick weeknight dinner with family or a casual cookout with friends.
Featured Comment
This was an incredibly delicious preparation for seafood. We picked up some wild-caught fish at the local fishmonger and wanted a fresh mango chutney to serve with it. Served alongside some tender roasted fresh asparagus and crusty Italian bread. Thank you for this great recipe!
Ingredients – here’s what you will need for this recipe:
Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.
- Fresh grouper fillets: for the best results with this grilled grouper recipe, your fillets should be between four and eight ounces each and between one and two inches thick.
- Old Bay Seasoning: with a blend of celery salt, paprika, black pepper, cayenne pepper, cinnamon, ginger, and other spices, Old Bay lends a delicious flavor element to seafood.W
- Mangos: add a sweet citrusy flavor to this delicious salsa that goes with just about anything!
- Red and green bell peppers: you can use any color bell peppers you have, but I like this color combination.
- Crushed pineapple: you can use crushed or pineapple tidbits in this recipe, and be sure to purchase pineapple packed in 100% juice.
- Jalapenos: it’s always a party when spicy jalapenos are added to a recipe.
Here’s how to make this recipe for Grilled Grouper with Mango Salsa:
- If you are using a Big Green Egg, set up your Egg for direct grilling (you won’t need the plate setter). Preheat the grill to high, which is between 400 and 425°F.
- If you are using a gas, charcoal, or pellet grill, follow the manufacturer’s instructions for direct grilling and preheat the grill to high, which is between 400 and 425°F.
- You will have the best results when cooking fish on a grill if you use a fish grate or wire fish basket. If you are using a fish grate or basket, preheat the grill first. Then spread a liberal amount of vegetable oil on the fish grate or basket and place it on the grill grate to heat up before adding your fish.
- If you don’t have either of these, make sure your grill grate is squeaky clean. Then liberally oil the grill grate using tongs holding a folded paper towel that has been soaked in vegetable oil to ensure your fish doesn’t stick.
- To make the salsa, 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.
- 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 the grouper for grilling, season both sides of the fillets with kosher salt, lemon pepper, Old Bay Seasoning, and a little garlic powder.
- Then brush melted butter on both sides.
- When your grill and fish grate or basket are hot, add the fillets and close the lid. Depending on the fillet’s thickness and how hot your grill is, your fish should take about four minutes per inch of thickness per side.
- Before you turn the fillets over, brush the top side again with the melted butter. After turning it over, brush butter on the bottom side.
- To check to see if the grouper 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 finishes cooking and then let it rest loosely covered with aluminum foil for about 10 minutes. It will finish cooking while it rests.
- To serve, place a fillet on a plate and spoon the mango salsa over the top. Enjoy!
What to serve with grilled grouper?
Like when I serve baked grouper, I like to pair the classics, Cheese Grits, Cole Slaw, and Hush Puppies with this dish.
Other side dishes that would complement this dish include Southern Potato Salad, Southern Baked Mac and Cheese, Southern Deviled Eggs, and Grilled Vegetable Kabobs.
How to store and reheat leftovers
- Store leftover grilled grouper in an airtight container and refrigerate for up to 2 days for the best flavor and texture.
- Store any leftover mango salsa in a separate airtight container in the fridge. It’s best enjoyed within 2–3 days while the fruit is still fresh and vibrant.
- Leftover grilled grouper is excellent for making fish tacos or fish cakes.
- To reheat leftover fish, preheat the oven to 300°F. Place the fish in a baking dish and cover loosely with foil to retain moisture. Warm for about 10–12 minutes or until heated through.
Recipe FAQs
Grouper is a member of the sea bass family and is a lean, moist fish with a characteristic sweet, mild flavor that is not “fishy.” When cooked, it has large white flakes and a firm texture.
The most readily available in seafood markets, red and Gag Grouper, has a slightly sweeter, milder flavor than Black Grouper. If you can’t find grouper where you live, you can substitute another firm, mild white fish such as red snapper, scamp, halibut, or sea bass.
Fillets should be firm to the touch and not mushy or spongy. Soft flesh means old fish. The fillets should also have a sweet sea breeze aroma and no fishy smell.
I usually plan for four to eight ounces per person when buying fillets. Of course, this depends on the number of sides I intend to serve and the appetite level of those eating. When buying fresh fish, purchase it last and keep it cold on the way home.
While you can cook fish directly on your grill grates, I highly recommend using a fish basket or fish grate. Cooked fillets are delicate and can come apart when cooked directly on the grill. It helps to remove the fish basket or grate instead of trying to remove a fully cooked fish fillet.
Pro tips for the best results
- It’s best to use fresh fish the same day you buy it. However, you can store it in the refrigerator covered for up to three days.
- If you purchase frozen fillets, allow them to thaw in the refrigerator overnight. If you forget to do this, you can thaw quickly by letting them sit under cold running water. Be sure to pat the fillets dry after thawing.
- To check to see if the grouper 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 grill.
- If buying mangos that are already cut up, you will need approximately two cups.
- If you can’t find fresh grouper where you live, you can substitute another firm, mild white fish such as red snapper, scamp, halibut, or sea bass.
More easy grouper recipes:
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Grilled Grouper Recipe with Mango Salsa
Equipment
- Grill
- Fish basket or grate optional
Ingredients
Grouper
- 2 pounds grouper fillets 1-2 inches thick, or 4 (4-8 oz) fillets
- ½ teaspoon Old Bay Seasoning
- ½ teaspoon lemon
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ cup unsalted butter melted
Mango Salsa
- 2 mangos ripe, peeled, and diced
- ½ red bell pepper seeded and diced
- ½ green bell pepper seeded and diced
- 2 jalapenos ribs and seeds removed, and finely diced
- 1 shallot peeled and finely chopped
- 2 cloves garlic minced
- 4 tablespoons fresh Italian parsley chopped
- ½ cup crushed pineapple be sure to use pineapple packed in 100% juice, and not packed in syrup
- 4 teaspoons fresh lemon or lime juice
- salt and pepper optional, to taste
Instructions
Prepare the grill
- 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, make sure your grill grate is squeaky clean.
- Liberally oil the grill grate using tongs holding a folded paper towel that has been soaked in vegetable oil, to ensure your fish doesn't stick.
- Preheat the grill to high, which is between 400 and 425 degrees F.
- If you are using a fish grate or basket, preheat the grill first. Then spread a liberal amount of vegetable oil on the fish grate or basket and then place it on the grill grate to heat up before adding your fish.
Mango salsa
- 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.
Grilled grouper
- Season both sides of the fillets with kosher salt, lemon pepper, Old Bay Seasoning, and garlic powder. Then brush melted butter on both sides.
- When your grill and fish grate are hot, add the fillets and close the lid. Depending on the thickness of the fillet and how hot your grill is, your fish should take about four minutes per inch of thickness per side.
- Before you turn the fillets over, brush the top side again with the melted butter. After turning it over, brush butter on the bottom side.
- To check to see if the grouper 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 finishes cooking and then let it rest loosely covered with aluminum foil for about 10 minutes. It will finish cooking while it rests.
- To serve, place a fillet on a plate and spoon the salsa over the top. Enjoy!
Notes
Nutrition
**This recipe was originally posted on May 18, 2016.
A@4U
This was an incredibly delicious preparation for seafood. We picked up some wild caught tile fish and a tuna steak at the local fish monger and wanted a fresh mango chutney to serve with it. Excellent!! I upped the seasonings a bit – especially the Old Bay – for our preference and I used fresh pineapple that I minced to same size as other ingredients (Publix had just set out fresh whole peeled pineapple so I couldn’t resist!). I allowed the salsa to marinate in the refrigerator for a couple hours while prepping the rest of the meal. Served alongside some tender roasted fresh asparagus and crusty Italian bread. Thank you for this great recipe.
Ashley
All I can say is WOW!! That is So Pretty! I bet that is So Delicious!! I wish I was eating it right now…. Can’t wait to try it 🙂
Linger
Mmmmmm! Grilled fish with mango salsa. Now that’s what I call a perfectly healthy and flavorful dish. I can already taste it in my mouth. I just need to pick me up some Grouper now. Thanks for sharing.