Best 3 Grilled Grouper With Mango Butter Recipes

Indulge in the culinary delight of grilled grouper, a firm-fleshed fish known for its mild, sweet flavor. This versatile dish, expertly prepared with a delectable mango butter sauce, is sure to tantalize your taste buds. Accompanied by three tantalizing recipes, this grilled grouper extravaganza offers a symphony of flavors.

1. **Grilled Grouper with Mango Butter**: The star of the show, this classic recipe combines succulent grouper fillets, grilled to perfection, with a vibrant mango butter sauce. The sauce, a harmonious blend of sweet mango, tangy lime, and rich butter, elevates the fish to new heights of flavor.

2. **Grilled Grouper Tacos with Mango Salsa**: Experience a fiesta of flavors in these enticing tacos. Grilled grouper, tender and flaky, is nestled in warm tortillas and topped with a refreshing mango salsa. The salsa, a vibrant medley of sweet mango, tangy red onion, and zesty cilantro, adds a burst of freshness to each bite.

3. **Grilled Grouper Salad with Mango Vinaigrette**: Treat yourself to a light and flavorful salad that showcases the delicate taste of grilled grouper. Flaky grouper fillets are paired with a crisp medley of greens, roasted vegetables, and a delectable mango vinaigrette. The vinaigrette, a skillful balance of sweet mango, tangy lime, and aromatic mint, ties the salad together with a refreshing touch.

Each recipe offers a unique interpretation of grilled grouper, highlighting its versatility and adaptability. Whether you prefer the classic grilled grouper with mango butter, the vibrant flavors of the tacos, or the refreshing simplicity of the salad, this culinary journey promises an unforgettable experience. Prepare to embark on a taste adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED GROUPER WITH MANGO SALSA

Grilled Grouper with Mango Salsa image

Makes 8 servings

Number Of Ingredients 13

Ingredients

2 mangos, chopped
2 firm avocados, diced
1 jalapeño, seeded and minced
1 red bell pepper, chopped
1 poblano pepper, chopped
½ cup chopped fresh cilantro
1 teaspoon lime zest
¼ cup fresh lime juice
2 teaspoons minced garlic
1½ teaspoons salt, divided
8 (8-ounce) fresh grouper fillets
¼ cup olive oil
½ teaspoon ground black pepper

Steps:

In a large bowl, combine mango, avocado, jalapeño, bell pepper, poblano, cilantro, lime zest, lime juice, garlic, and ½ teaspoon salt, stirring to combine well. Cover, and refrigerate for at least 1 hour.
Spray grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
Brush both sides of grouper fillets with olive oil, and sprinkle both sides of fish with remaining 1 teaspoon salt and pepper. Grill fish, covered with grill lid, for 3 to 4 minutes on each side, or just until fish begins to flake and is opaque in the center. Serve with mango salsa.

GRILLED GROUPER

Grilled Grouper image

Restaurant-quality grilled fish from your own kitchen? You got it.

Provided by Karen Schroeder-Rankin

Time 30m

Number Of Ingredients 9

Ingredients

¼ cup extra-virgin olive oil, divided
1 teaspoon grated lemon zest, plus 3 Tbsp. fresh juice (from 1 large lemon), divided, plus more zest for garnish
1 teaspoon kosher salt, divided
4 (6-oz.) skinless grouper fillets
2 tablespoons drained capers, coarsely chopped
1 large scallion, finely chopped (about 2 tablespoons)
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh dill
½ teaspoon black pepper

Steps:

Preheat a grill to medium-high (400°F to 450°F). Meanwhile, whisk together 2 tablespoons of the oil, 1 tablespoon of the lemon juice, and 1/2 teaspoon of the salt in a medium bowl. Add grouper fillets, and toss gently to coat. Let stand 15 minutes.
Meanwhile, whisk together capers, scallion, lemon zest, thyme, dill, pepper, and remaining 2 tablespoons oil, 2 tablespoons lemon juice, and 1/2 teaspoon salt in a small bowl. Set aside.
Arrange fillets on oiled grill grates; grill, uncovered, until grill marks appear and bottoms of fillets turn opaque, about 4 minutes. Flip fillets, and grill until opaque throughout and fish flakes easily with a fork, 3 to 4 minutes. Transfer fillets to a platter, and drizzle with caper mixture. If desired, garnish with additional lemon zest.

PAUL'S GRILLED GROUPER

Paul's Grilled Grouper image

This is a South Louisiana secret ... and a great way to grill fish that leaves you worry-free. Not only does this make for easier fish cleaning, but the scales keep the fish from drying out while on the grill. Fish cooked this way consistently results in juicy, moist fillets.

Provided by Food Network

Categories main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 25

Ingredients

4 tablespoons melted butter
3 cloves minced garlic
1 tablespoon finely grated Parmesan
1 tablespoon Essence, recipe follows
4 tablespoons olive oil
1 (3 1/2 to 4 pound) grouper, fillets removed with scales intact
1/4 cup finely chopped fresh herbs, such as tarragon, thyme, basil or chives
Arugula and Orange Salad, recipe follows
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
2 cups arugula, cleaned
2 cups baby spinach, cleaned
1/2 red onion, sliced thinly
1 orange, supremed
2 tablespoons Dijon mustard
1/4 cup orange juice
1 tablespoon white wine vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Preheat the grill to medium-high.
In a small bowl combine the butter, garlic, Parmesan, Essence, and olive oil and whisk to combine.
Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes. Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish. The last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately with Arugula and Orange Salad.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
In a large salad bowl, combine the arugula, spinach, red onion, and orange segments.
In a small bowl, whisk together the mustard, orange juice, and vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified and season with salt and pepper.

Tips for Making Grilled Grouper with Mango Butter:

Use fresh grouper fillets for the best flavor and texture.
Marinate the grouper in the mango butter for at least 30 minutes, or up to overnight, to infuse it with flavor.
Grill the grouper over medium heat to prevent it from sticking or drying out.
Serve the grouper immediately with the mango butter, rice, and vegetables.

Conclusion:

Grilled grouper with mango butter is a delicious and easy-to-make dish that is perfect for a summer cookout. The mango butter adds a sweet and tangy flavor to the grouper, while the rice and vegetables provide a hearty and healthy accompaniment. This dish is sure to please everyone at your table.