Groper with Mango Butter

    Groper with Mango Butter

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    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.

    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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