Grilled Grouper with Mango Butter

Grilled Grouper with Mango Butter

Laura17

"Other versions of this recipe I've found online were too sweet and too fatty for me. Here's a stripped-down, super-easy, slightly spiced-up version that's quick enough to make on a work night. I want to try this with tequila in the sauce sometime instead of white wine."
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Ingredients

45 m servings 471 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt the butter in a skillet over medium heat. Stir in the shallot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mango, honey 1/4 cup olive oil, white wine, red pepper flakes, and salt. Reduce heat, and simmer until liquid has reduced slightly, about 10 minutes.
  2. Brush both sides of the grouper fillets with 1 tablespoon of olive oil, and season with salt and white pepper.
  3. Heat a large skillet over medium-high heat. Arrange grouper fillets on the skillet and cook until the fish is opaque and separates easily under a fork, about 4 minutes on each side. Serve the fish with the mango sauce on top.

Footnotes

  • Cook's Note
  • A bed of couscous is nice with this, and so is grilled asparagus. (Wash, snap off the bottoms, put on foil, sprinkle with olive oil, salt, and pepper, fold the foil into an envelope, and put on top rack of grill (or on main but off-heat) for about ten minutes.)
  • For more heat, you may want to add 1/4 - 1/2 teaspoon cayenne.

Reviews

Read all reviews 13
  1. 14 Ratings

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Most helpful positive review

The mango butter was good, if you like mango butter. It is more of a sauce, and I recommend whisking it together once you've reduced it. It has a sweet and salty type tang to it. I personally di...

Most helpful critical review

This was very disappointing...there was way too much olive oil in the sauce. Not sure if I will make again.

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Newest

The mango butter was good, if you like mango butter. It is more of a sauce, and I recommend whisking it together once you've reduced it. It has a sweet and salty type tang to it. I personally di...

wow..a surefire way to impress guests! This fish looks and tastes like it came from a 5 star restaurant. My husband said i should have snapped a photo. A rare treat indeed! Thanks!

The mango butter is a home run topping for fish! Even though I messed it up. In a momentary lapse of judgement (brain fart) I used a whole stick of butter thinking it was a 1/4 cup. As the sau...

love this mango sauce

This is a great recipe! Easy to make. The mango sauce is perfect. I ended up putting it into a blender because it separated (butter), then just served it over the grouper. Hubby loved it too....

Absoliutely fantastic! Loved it!

Amazing

Terrific recipe. My grocery store did not have fresh grouper at the time, and I didn't want to use frozen, so I used this recipe with fresh halibut instead. It turned out amazing! This is now...

Love this sauce! The first time I made it with grouper (just like the recipe called for). But now I use it for all my fresh seafood, as it's great on both salmon and scallops. This recipe is def...

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