Easy Grilled Grouper with Mango Salsa

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.

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.

Ingredients – here’s what you will need for this recipe:

• Fresh grouper fillets: your fillets should be between four and eight ounces each and between one to two inches thick. 
• Kosher salt: I always use Kosher salt in cooking. If you use regular table salt, only use half as much. 
• Lemon pepper: you can use regular black pepper, but the lemon pepper adds a nice tang. 
• 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.
• Garlic powder: I like to put a touch of garlic powder on just about any protein I cook, and seafood is no exception.
• Melted butter: butter makes anything taste better, but you can use olive oil if you prefer.

• 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. 
• Shallots: while they are in the same allium family as onions, they have a milder taste.  
• 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.  
• Parsley: adds color and a fresh taste. If you are a fan of cilantro, feel free to use that instead. 
• Garlic: isn’t everything better with a touch of garlic?
• Lemon or lime juice: adds a freshness you can’t get without citrus. 

Here’s how to make this recipe for Grilled Grouper with Mango Salsa:

1. 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. 
2. 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. 
3. 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.
4. 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.
5. 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. 

6. 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.

7. 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.

8. Then brush melted butter on both sides.

9. 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.

10. 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. 

11. 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.
12. 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.
13. 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 grouper in an airtight container and refrigerate for up to 2 days for 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 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.

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