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.
2poundsgrouper fillets1-2 inches thick, or 4 (4-8 oz) fillets
½teaspoonOld Bay Seasoning
½teaspoonlemon
½teaspoonkosher salt
½teaspoongarlic powder
¼cupunsalted buttermelted
Mango Salsa
2mangosripe, peeled, and diced
½red bell pepper seeded and diced
½green bell pepper seeded and diced
2jalapenosribs and seeds removed, and finely diced
1shallotpeeled and finely chopped
2clovesgarlicminced
4tablespoonsfresh Italian parsleychopped
½cupcrushed pineapple be sure to use pineapple packed in 100% juice, and not packed in syrup
4teaspoonsfresh lemon or lime juice
salt and pepperoptional, 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!
Video
Notes
We use a Big Green Egg grill, but these directions also apply to gas or charcoal grills.Leftovers, if you have them, are great for making fish tacos. It's best to use fresh fish the same day you buy it. However, you can store it in the refrigerator covered for 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.While you can cook fish directly on your grill grates, I highly recommend using a fish basket or fish grate.I usually plan on fillets from four to eight ounces each per person when buying fillets. When buying fresh fish, purchase 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.