Macadamia-Crusted Grouper with Mango-Lime Salsa and Coconut Rice

Steps

1. Step 1

   Heat the oven to 400°F. Combine the rinsed rice, coconut milk, water, salt and sugar in a medium saucepan and stir well. Bring to a gentle boil over medium-high heat, then cover, turn the heat to low and cook 15 minutes without lifting the lid.

   20 min · 400°F

   • 1 1/2 cups jasmine rice
   • 1 can full-fat coconut milk (13.5 oz)
   • 3/4 cup water
   • 3/4 tsp salt
   • 1 tsp sugar
2. Step 2

   While the rice cooks, make the salsa: stir the mango, bell pepper, red onion, jalapeño, cilantro, lime juice and lime zest together in a bowl. Season with salt to taste and set aside at room temperature.

   10 min

   • 2 ripe mangoes
   • 1/2 red bell pepper
   • 1/4 cup red onion
   • 1 jalapeño
   • 1/4 cup cilantro leaves
   • 2 tbsp lime juice
   • 1/2 tsp lime zest
   • salt
3. Step 3

   Pulse the macadamia nuts in a food processor to coarse crumbs the size of rice grains — about 8 short pulses, stopping before they turn to paste (or chop them by hand). Tip them into a shallow dish and mix in the panko and melted butter.

   5 min

   • 3/4 cup roasted unsalted macadamia nuts
   • 3/4 cup panko breadcrumbs
   • 1 tbsp unsalted butter
4. Step 4

   Season the grouper all over with the salt and pepper. Stir the mayonnaise and Dijon together, then spread a thin layer over the top and sides of each fillet (leave the bottom bare). Press the coated side firmly into the macadamia mixture so a thick crust sticks.

   10 min

   • 4 skinless grouper fillets (6 oz each, about 1 inch thick)
   • 3 tbsp mayonnaise
   • 2 tsp Dijon mustard
   • 1 tsp salt
   • 1/2 tsp black pepper
5. Step 5

   When the rice has cooked 15 minutes, take it off the heat and leave it covered to steam while you cook the fish.

   10 min, hands-off

6. Step 6

   Heat the oil in a large oven-safe skillet over medium heat until it shimmers. Lay the fillets in crust-side down and cook, without moving them, until the crust is deep golden, 3 to 4 minutes. Turn the heat down if the nuts brown faster than that.

   4 min

   • 2 tbsp neutral oil
7. Step 7

   Carefully flip the fillets crust-side up and slide the skillet into the oven. Bake until the fish is opaque and flakes easily with a fork, 8 to 10 minutes depending on thickness (145°F at the center).

   10 min, hands-off · 400°F

8. Step 8

   Fluff the rice with a fork. Serve each fillet on a bed of coconut rice, spoon the mango-lime salsa over the top and add a lime wedge.

   5 min

   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026