Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

Grouper

– 4 grouper fillets (6 oz each)
– ½ cup unsweetened shredded coconut
– ½ cup panko breadcrumbs
– ¼ cup all-purpose flour
– 1 large egg, beaten
– ½ teaspoon salt
– ¼ teaspoon black pepper
– ½ teaspoon paprika
– 2 tablespoons olive oil

Mango-Lime Butter Sauce

– 1 cup ripe mango, finely diced
– ¼ cup fresh lime juice
– 2 tablespoons butter
– 1 tablespoon honey
– 1 tablespoon chopped fresh cilantro
– 1 teaspoon lime zest
– ¼ teaspoon salt
– Pinch of cayenne pepper

Instructions

1. Pat the grouper fillets dry.
2. Combine coconut, panko, salt, pepper, and paprika in a shallow bowl.
3. Place flour in a second bowl and beaten egg in a third.
4. Dredge each fillet in flour.
5. Dip into the beaten egg.
6. Press into the coconut-panko mixture until evenly coated.
7. Heat olive oil in a large skillet over medium heat.
8. Cook the grouper for approximately 3–4 minutes per side, depending on thickness, until the coating is golden and the fish reaches 145°F.
9. Remove the fish and keep warm.
10. In a small saucepan, combine mango, lime juice, honey, lime zest, salt, and cayenne.
11. Simmer gently for 3–4 minutes.
12. Remove from heat and stir in the butter until melted.
13. Add chopped cilantro.
14. Place the grouper on serving plates.
15. Spoon the mango-lime butter sauce over the fish.

Serving Suggestion: Serve with coconut jasmine rice and grilled asparagus.