Fish can get a little repetitive if you keep making it the same way. If you’ve been looking for a jerk grouper recipe, this one has a unique balance to it. The seasoning and the jalapeño sauce give the fish some depth, bringing just enough sweet heat to wake everything up without overpowering it.
Grouper also cooks quickly and holds together nicely in the pan, which is always helpful on a night when you just want dinner to come together without much fuss.
Dennis Alvarez, who contributed this recipe, said it’s one he likes making when he’s tired of the usual dinner rotation and wants something with a little more flavor.
Getting it on the table
What you’ll need
- 4 grouper fillets (about 6 ounces each)
- 1/4 cup jerk seasoning paste
- 1/4 cup orange juice
- 2 tablespoons oil, divided
- 1/4 cup jalapeño pepper jelly
- 1 teaspoon pickapeppa sauce
- Mashed sweet potatoes (optional, for serving)
Servings: 4
Directions:
Start by stirring the jerk paste and orange juice together in a bowl. Add the grouper and turn it so the fish gets coated. It doesn’t need a long marinade here. Even a short soak gives it enough flavor.
Heat a skillet over medium heat and add 1 tablespoon of oil. Once the pan is hot, take the fish out of the marinade and cook it for about 3 to 4 minutes per side, until it flakes easily and is cooked through.
While that’s going, warm the jalapeño jelly in a small pan with the remaining oil and the pickapeppa sauce. Stir it until it smooths out into more of a sauce.
Once the fish is done, spoon the sauce over the top and serve it right away.
A few tips
This is one of those dinners that works best when you don’t overcomplicate it. You don’t need to leave the fish in the marinade for long, and you also don’t want to move it around too much once it hits the pan. Letting it sit helps it cook evenly and keeps the fillets from breaking apart.
If you’re not used to cooking grouper, the biggest thing to look for is that it flakes easily with a fork and looks opaque all the way through.
And if you ever want a quick seafood cooking refresher, the FDA seafood safety guide is a good one to keep bookmarked.
How to serve it
Mashed sweet potatoes make a lot of sense here because they balance out the heat really well and make the plate feel complete without needing much else.
If that’s not what you’re in the mood for, it also works well with:
- rice
- roasted vegetables
- sautéed greens
- a simple salad
You don’t need to overbuild the plate. This is one of those dinners where keeping it simple usually works best.
For more seafood recipe ideas, visit our Seafood Recipes section.
Dennis Alvarez is a retired electrician based in Tampa, Florida, who contributed this recipe. He lives with his wife, has two grandchildren, and spends most of his time working on home projects and being out on his boat when he can.
