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Grouper Coconut Florentine

Grouper Coconut Florentine


4 (6-ounce) grouper fillets
2 tbsp olive oil
2 cloves garlic, crushed
2 tsp fresh ginger, peeled and grated
1/2 cup red onion, diced and divided
1 1/2 cups coconut milk
2 tbsp lime juice
1/2 cup cilantro, chopped
1 tsp soy sauce
1 splash hot pepper sauce
4 plum tomatoes, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (10-ounce) bag spinach, washed

Cooking Directions:

In large saute pan over medium-heat, saute fillets in 1 tablespoon of olive oil for 2-3 minutes per side until browned. Remove fillets and set aside. Add garlic, ginger, and 1/4 cup onion to pan; cook until tender. Add coconut milk, lime juice, cilantro, soy sauce, and hot pepper sauce. Bring to a boil and add fillets; simmer for 1 minute until fillets are opaque in center. In a separate large saute pan, heat remaining 1 tablespoon of olive oil over medium-high heat. Saute remaining 1/4 cup onion, tomatoes, bell peppers, and spinach until greens are just wilted. Serve fillets on a bed of spinach mixture.

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