A grilled moist and tender grouper fillet, hot off the grill with a nice sear, topped with an irresistibly sweet and spicy mango salsa full of fresh fruits and vegetables is a sensational main course.
One taste of this delectable flaky grilled grouper with super-simple mango salsa and your mouth will go into sensory overload! It is out of this world delicious! Add in the fact that fish is healthy, low in calories and chock full of vitamins and all things good for you, well it’s the perfect entrée!
Grilling fish is simple, and if you have never had grilled grouper, then you are in for a real treat. It’s about the easiest and quickest thing there is to cook, and fresh seafood, with a hint of smokiness, is a glorious thing. Grilled grouper topped with mango salsa is great for a quick weeknight dinner with your family and is also perfect for a casual cookout with friends.
What does grouper taste like?
Grouper is a member of the sea bass family and is a lean, moist fish with a characteristic sweet, mild flavor that is not at all “fishy.” When cooked, it has large white flakes and a firm texture.
Red and Gag Grouper, which is the most readily available in seafood markets, 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.
What to look for when buying fresh fish fillets?
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.
How much fish to buy?
When buying fillets, I usually plan for four to eight ounces per person, depending on the number of sides I intend to serve and the level of appetite of those eating. When buying fresh fish, buy it last and be sure to keep it cold on the way home.
More easy grouper recipes:
If you are like me and enjoy easy grouper recipes, I know you will also love these popular recipes on my blog:
- Mediterranean Grouper with Lemons, Olives, and Capers
- Oven-Baked Parmesan Grouper Fillets Recipe – Quick and Easy
- Easy Pan Seared Grouper with Gremolata
- Baked Grouper with Tomatoes and Artichokes
- Oven-Baked Grouper Recipe – Easy Crispy Panko Coated Fillets
I also have several other easy recipes for fish and shellfish here. Also, if you like spice and you like fish, check out my Blackened Mahi-Mahi recipe.
What to serve with grilled grouper?
If you are wondering what to serve with this grilled grouper, here are some of my side-dish favorites:
- Southern Broccoli Salad
- Southern Style Baked Mac and Cheese
- Classic Southern Deviled Eggs
- Amazing Grilled Vegetable Kabobs
- Summer Pasta Salad Loaded with Fresh Vegetables
- Southern Potato Salad
- Homemade French Fries – Easy No-Fuss Recipe
Need more recipes or menu suggestions? Check out all of my side-dish recipes here.
Ingredients:
You will need fresh or frozen grouper fillets, kosher salt, lemon pepper, Old Bay Seasoning, garlic powder, and melted butter.
Salsa ingredients:
You will need two fresh mangos, red and green bell peppers, a shallot, crushed pineapple, jalapenos, parsley, two cloves of garlic, fresh lemon or lime juice, kosher salt, and pepper.
How to make the mango salsa:
Make the salsa by adding 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.
How to prepare the grill:
We use a Big Green Egg grill, but these directions also apply to gas or charcoal grills.
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. 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.
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.
Cooking grouper:
To prepare your fillets for cooking, season both sides 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 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.
How to tell when it’s done:
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!
Sharon’s Tips:
Leftovers, if you have them, are great for making fish tacos. Just heat four flour tortillas in the oven. Once they are warm, add the grouper, a handful of shredded cabbage, some mango salsa, and voila, another tasty dinner on the table in less than ten minutes.
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.
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.
While fish can be cooked directly on your grill grates, I highly recommend using a fish basket or fish grate.
When buying fillets, I usually plan for four ounces to eight ounces per person. When buying fresh fish, buy it last and keep it cold on the way home.
If buying mangos that are already cut up, you will need approximately two cups.
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.
Related recipes:
Grilled anything is delicious, but if it’s too hot to grill or raining, it helps to have a great recipe that can be cooked in the oven as a backup. Check out my Oven-Baked Baby Back Ribs and Dry Rub recipe, you will be glad you did.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
Grilled Grouper Topped with Sweet and Spicy Mango Salsa
Ingredients
Grouper
- 1-2 pounds grouper fillets 1-2 inches thick, or 4 (4-8 oz) fillets
- 1/2 tsp Old Bay Seasoning
- 1/2 tsp Lemon Pepper
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 cup melted unsalted butter
Mango Salsa
- 2 mangos ripe, peeled and diced
- 1/2 red bell pepper seeded and diced
- 1/2 green bell pepper seeded and diced
- 2 jalapenos with the ribs and seeds removed and finely diced
- 1 shallot finely minced
- 2 cloves garlic finely minced
- 4 Tbsp fresh Italian parsley chopped
- 1/2 cup crushed pineapple with juice
- 4 tsp fresh lemon or lime juice
- salt and pepper optional, to taste
Instructions
How to make 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.
Prepare the grill - We use a Big Green Egg grill but these directions also apply to gas or charcoal grills.
- 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.
Prepare the fillets:
- Season both sides of the fillets with kosher salt, lemon pepper, Old Bay Seasoning, and garlic powder. Then brush melted butter on both sides.
Grill the grouper:
- 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!
Video
Notes
Nutrition
**This recipe was originally posted on May 18, 2016. It is republished on February 3, 2020, with expanded directions and tips, slight changes to the recipe, new photos, and a “how-to” video.
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