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 make a sensational main course.
Course: Main Dish
Cuisine: American, Southern
Keyword: grilled fish recipes, grilled grouper recipe, recipe for mango salsa
2poundsgrouper fillets1-2 inches thick, or 4 (4-8 oz) fillets
½teaspoonOld Bay Seasoning
2mangosripe, peeled and diced
½red bell pepper seeded and diced
½green bell pepper seeded and diced
2jalapenosribs and seeds removed and finely diced
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
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!
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 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.