Pan-Seared Grouper with Spicy Mango Salsa

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Delicately pan-seared grouper fillets topped with a zesty mango salsa that balances sweetness and heat, creating a fresh and vibrant seafood entree. This Latin American-inspired seafood recipe, ready in about 25 minutes, pairs grouper fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 10 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 grouper fillets and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the fillets and sear for 4 minutes per side until the fish is golden and flakes easily.
  3. Step 3: Meanwhile, in a bowl combine 1 diced ripe mango, 1/2 cup diced red bell pepper, 1 minced jalapeño pepper, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh cilantro, 2 tablespoons lime juice, and 1 teaspoon honey.
  4. Step 4: Spoon the spicy mango salsa over the cooked grouper and serve immediately for a bright, balanced seafood dish.

Frequently asked questions

How long does Pan-Seared Grouper with Spicy Mango Salsa take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Grouper with Spicy Mango Salsa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Grouper with Spicy Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Grouper with Spicy Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Grouper with Spicy Mango Salsa?

Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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