Coconut Cilantro Grouper

Coconut is one of those flavors that you either love or hate. Same with cilantro. And curry. So we decided to triple down because — speaking as coco-cilantro connoisseurs — we love all of those  flavors. Add them to fresh grouper and you've got a Floribbean fantasy on your plate. This is really, really easy to make and it's incredibly healthy.

           INGREDIENTS

            METHOD

•   2 tablespoons coconut oil

•   Four 6 ounce pieces wild-caught grouper

•    ¼ teaspoon sea salt

•   1 cup coconut milk

•   ½ cup cilantro leaves

•   1 teaspoon ginger

•   ½ teaspoon curry

•   2 garlic cloves

•  ½ jalepeno pepper, seeded and chopped

Preheat oven to 425 F.

Grease a 9x13 pan with coconut oil and place fish on pan. Sprinkle grouper with salt.

Combine coconut milk, cilantro, ginger, curry, garlic and jalapeño in a food processor and pulse until smooth.

 Pour half the mixture over the fish and bake for 15-20 minutes or until an internal temperature of 165 F is reached.

Pour remaining mixture over baked fish and serve.

Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.

They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.

Their commitment is to always have only the freshest seafood for your table.

Grouper  Snapper  Salmon  Shrimp  Tuna  Trout  Halibut  Cod  Stone Crabs  Blue Crabs

King Crab  Snow Crab  Clams  Oysters  Mahi  Swordfish  Florida Lobster  Maine Lobster

101 N. Country Club Rd.

Lake Mary, FL 32746

407.330.2425

8780 E CR 466

The Villages, FL 32162

352.751.1755