Pan-Seared Grouper with Mango Salsa and Coconut Rice

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A vibrant seafood dish featuring tender pan-seared grouper topped with a fresh mango salsa, served alongside fragrant coconut-infused jasmine rice. This seafood recipe, ready in about 40 minutes, pairs grouper fillets, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) grouper fillets
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 medium, diced ripe mango
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice
• 1 small, seeded and minced jalapeño
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1/2 tsp salt

The instant-read thermometer we’d check this fish with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rinsed rice, 1 cup coconut milk, 1 cup water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While rice cooks, season 4 grouper fillets evenly with 1 tsp kosher salt and 1/2 tsp black pepper on both sides.
3. Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the grouper fillets and cook for 4-5 minutes per side until golden brown and cooked through, with an internal temperature of 145°F. Remove from skillet and keep warm.
4. Step 4: In a medium bowl, combine 1 diced medium mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 2 tbsp freshly squeezed lime juice, and 1 minced small jalapeño. Mix gently until well combined.
5. Step 5: Fluff the coconut rice with a fork and serve alongside the pan-seared grouper topped generously with the fresh mango salsa.