Caribbean Grouper with Plantain Crust and Mango Ginger Sauce

Instructions

1. 1

   Preheat the oven to 200°F (95°C). Pat the grouper fillets dry with paper towels and season them with 1 teaspoon salt, black pepper, 1/2 teaspoon allspice, half of the garlic, and 2 tablespoons lime juice. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   In a bowl, combine the mango, red onion, ginger, chili pepper, cilantro, thyme, honey, lime zest, the remaining 2 tablespoons lime juice, and a pinch of salt. Set this fresh sauce aside.

3. 3

   Add the coconut milk to the mango mixture and stir gently to create a creamy sauce that still has texture. Keep aside, chilled or at room temperature.

4. 4

   Place the finely grated green plantain on a wide plate and mix it with the remaining 1/2 teaspoon allspice and a pinch of salt. Press one side of each grouper fillet into the grated plantain to form an even crust.

5. 5

   Heat 1 tablespoon coconut oil in a large oven-safe skillet over medium-high heat. Once hot, place the fillets plantain-side down and cook for 3 to 4 minutes until the plantain is golden.

6. 6

   Carefully flip the fillets, add the remaining 1 tablespoon coconut oil and the rest of the garlic to the skillet, and cook 2 minutes more while lightly basting the fish with the fragrant oil.

7. 7

   Transfer the skillet to the oven and bake for 6 to 8 minutes at 200°F (95°C), until the grouper is just cooked through and flakes easily with a fork.

8. 8

   Serve each fillet hot with plenty of mango ginger sauce spooned over the top or on the side. Finish with any extra cilantro from the sauce and adjust salt if needed.