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.
Directions – here’s how to make this recipe:
- 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 degrees F.
- If you are using a gas, charcoal, or pellet grill, follow the manufacturers’ instructions for direct grilling and preheat the grill to high, which is between 400 and 425 degrees 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!
Frequently asked questions:
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.
I like to pair the classics, Cheese Grits, Cole Slaw, and Hushpuppies with blackened, grilled, or fried fish.
Other side dishes that would complement the fish include Southern Potato Salad, Southern Baked Mac and Cheese, Southern Deviled Eggs, Grilled Vegetable Kabobs, Summer Pasta Salad, Southern Broccoli Salad, or Homemade French Fries.
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.
The quick answer here is that it depends on whether you are grilling a whole fish or fillets. If you are grilling fillets, I think a high temperature of around 400 to 425 degrees F. works best.
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.
Sharon’s Tips:
- Leftovers, if you have them, are great for making fish tacos, or fish cakes.
- 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.
- 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:
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
- Fried Grouper
Check out more easy recipes for fish and shellfish here. And, if you like spice, check out my recipes for Blackened Mahi-Mahi, Blackened Cod, and Blackened Grouper.
Related recipes:
Grilled anything is delicious, but if it’s too hot 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 or Oven-Baked Grouper Recipe – Easy Crispy Panko Coated Fillets. 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!
📋 Recipe:
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. It was republished on March 23, 2022, with expanded directions and tips, new photos, and a “how-to” video.
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.
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 🙂
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.