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As we embark on a culinary journey to the tropics, the vibrant and tantalizing flavors of our dish—Tropical Grouper with Spicy Coconut-Ginger Sauce—are sure to transport your taste buds to a sun-kissed beach. This recipe beautifully marries the succulent texture of grouper with a creamy, spicy sauce that highlights the best of tropical ingredients. The combination of coconut milk, fresh ginger, and zesty lime creates a refreshing and flavorful experience that is both satisfying and invigorating.

Tropical Grouper with Spicy Coconut-Ginger Sauce

Indulge in a tropical getaway with this Tropical Grouper recipe featuring a spicy coconut-ginger sauce. Experience the perfect blend of succulent grouper, creamy coconut milk, fresh ginger, and zesty lime, creating a vibrant, flavorful dish. Ideal for grilling or baking, this meal not only satisfies your taste buds but also brings a nutritious boost with lean protein and omega-3s. Dive into summer flavors with this delicious recipe! #TropicalGrouper #SeafoodRecipes #CoconutSauce #HealthyEating #CookingAtHome #Foodie #Yum
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Ingredients
  

4 (6 oz) grouper fillets

1 cup coconut milk

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 tablespoon red curry paste

1 tablespoon lime juice

1 tablespoon fish sauce

1 tablespoon brown sugar

1 teaspoon chili flakes (adjust to taste)

1 tablespoon olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup pineapple chunks (fresh or canned)

Fresh cilantro, for garnish

Lime wedges, for serving

Salt and pepper, to taste

Instructions
 

Marinate the Grouper: In a shallow dish, season the grouper fillets with salt and pepper. Set aside while preparing the sauce.

    Make the Sauce: In a medium saucepan over medium heat, add the olive oil. Once hot, add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

      Add the Spices: Stir in the red curry paste, cooking for another minute. Then pour in the coconut milk, lime juice, fish sauce, brown sugar, and chili flakes. Bring the mixture to a gentle simmer, stirring occasionally for about 5-7 minutes until slightly thickened. Adjust seasoning if needed.

        Cook the Vegetables: In a separate pan, use a bit of olive oil over medium heat to sauté the sliced red and yellow bell peppers for about 4-5 minutes until softened. Add the pineapple chunks and stir until warmed through.

          Prepare the Fish: Preheat your grill or grill pan over medium-high heat. Grill the grouper fillets for about 4-5 minutes per side or until the fish is opaque and flakes easily with a fork.

            Plating: On a serving plate, place a portion of the sautéed bell peppers and pineapple. Top with the grilled grouper fillet and generously drizzle the spicy coconut-ginger sauce over the top.

              Garnish and Serve: Finish with fresh cilantro and lime wedges on the side.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4