Groper with Mango Butter

    45 minutes

    A lovely way to prepare groper fillets - in a mango butter sauce. If you can't find groper try it with other white fish. Perfect on a bed of couscous with asparagus.

    11 people made this

    Serves: 4 

    • 65g butter
    • 1 eschalot, minced
    • 1 mango, peeled and cubed
    • 1 teaspoon honey
    • 1/4 cup (65ml) olive oil
    • 1/4 cup (65ml) dry white wine
    • 1/2 teaspoon chilli flakes
    • 1 pinch sea salt to taste
    • 4 groper fillets
    • 1 tablespoon olive oil
    • 1 pinch white pepper to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Melt the butter in a frypan over medium heat. Stir in the eschalot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mango, honey, 1/4 cup olive oil, white wine, chilli flakes and salt. Reduce heat and simmer until liquid has reduced slightly, about 10 minutes.
    2. Brush both sides of the groper fillets with 1 tablespoon of olive oil and season with salt and white pepper.
    3. Heat a large frypan over medium-high heat. Arrange groper fillets on the frypan and cook until the fish is opaque and separates easily under a fork, about 4 minutes on each side. Serve the fish with the mango sauce on top.

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    Reviews in English (21)


    The mango butter was good, if you like mango butter. It is more of a sauce, and I recommend whisking it together once you've reduced it. It has a sweet and salty type tang to it. I personally didn't realize how sweet it was going to be, and I didn't use much. I prefer my fish cooked with lemon and butter and/or capers. So this wasn't for me, but I encourage you to try it if you were interested enough to pull up the recipe!  -  02 Jul 2010  (Review from Allrecipes USA and Canada)


    wow..a surefire way to impress guests! This fish looks and tastes like it came from a 5 star restaurant. My husband said i should have snapped a photo. A rare treat indeed! Thanks!  -  13 Jan 2011  (Review from Allrecipes USA and Canada)


    The mango butter is a home run topping for fish! Even though I messed it up. In a momentary lapse of judgement (brain fart) I used a whole stick of butter thinking it was a 1/4 cup. As the sauce was reducing I tasted it and was surprised that the butter was so prominant. Ooops. I ended up adding more honey and red pepper flakes and also added a little brown sugar. The end product was just ok by itself but is HEAVENLY when eaten with the fish. Next time I'll use the correct amount of butter. Oh yah, I used tilapia since that's what was on hand. Thank you for the recipe, this is what we call a "do-againer" in our house.  -  20 Jul 2010  (Review from Allrecipes USA and Canada)