Grilled Grouper with Mango Butter |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
1/4 cup butter |
1 shallot, minced |
1 mango, peeled and cubed |
1 teaspoon honey |
1/4 cup olive oil |
1/4 cup dry white wine (such as chardonnay) |
1/2 teaspoon red pepper flakes |
sea salt to taste |
4 (6 ounce) grouper fillets |
1 tablespoon olive oil |
white pepper to taste |
Directions:
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.
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