Pan Seared Grouper with Mango Salsa and Coconut Rice
Prep time
Cook time
Total time
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Serves: 4
  • 1 cup finely diced mango
  • ½ cup finely diced red bell pepper
  • ½ cup finely diced red onion
  • ½ cup chopped fresh cilantro
  • ½ cup unsweetened flaked coconut
  • 1 jalapeno, seeds removed and finely diced
  • 4 tablespoons fresh-squeezed lime juice
  • Kosher salt and freshly ground black pepper
  • 2 cups white Louisiana jasmine rice, such as Supreme
  • 2½ cups water
  • 1 cup frozen green peas
  • ½ cup chopped fresh cilantro
  • ½ cup unsweetened flaked coconut
  • 1 cup chopped mango
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons coconut oil
  • 4 (6-ounce) grouper fillets
  • 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 4 lime wedges, for garnish
  • 4 sprigs cilantro, for garnish
  1. In a glass mixing bowl, combine all the ingredients and season to taste with kosher salt and freshly ground black pepper. Stir together, cover with plastic wrap and place in the refrigerator for at least one hour to chill.
  1. In a large pot with a lid over high heat and water. Bring to a boil and immediately reduce the heat to a simmer. Cover the pot and cook undisturbed until the rice is done, about 20 minutes.
  2. Turn off the heat, lift the lid, and stir in the peas, cilantro, coconut, and mango. Season with salt and pepper to your taste. Cover and keep warm until serving.
  1. In a skillet over medium-high heat, add the coconut oil.
  2. Check the grouper fillets and remove any remaining bones. Sprinkle lightly with Cajun seasoning and place in the hot pan. Sear on one side until browned on top and then gently turn. Continue cooking until the fish is cooked through, about 5 minutes.
  3. For serving, add a bed of rice to each plate and top with a fish fillet. Spoon over the salsa and serve more on the side. Garnish with fresh limes and cilantro.
Be sure to check your fish fillets for pin bones and remove them with a pair of pliers. Get the unsweetened coconut since the mango will provide plenty of sweetness. Go easy on the Cajun seasoning and let the freshness of the fish shine. Be sure to instruct your guests to squeeze fresh lime juice on their fish; I love the bright citrus flavor it brings. If you cannot source Gulf grouper, then buy Lance Nacio's vacuum-packed grouper fillets online at Louisiana Direct Seafood.
Recipe by Acadiana Table at