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.
• 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.
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101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162