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Recipe:Pan Seared Grouper With Caribbean Creole Sauce

  • Prep time: 5 minutes
  • Cook time: 10 minutes

Enjoy this easy Caribbean-inspired recipe for pan-seared grouper in a Creole Sauce of bell peppers and tomatoes, perfectly paired with the traditional accompaniment of plantain tostones.

Serves 4



  1. Pat the fish dry with a paper towel. Season with Spicy Mojo Seasoning and lightly dredge in flour on both sides.

  2. Heat ¼ cup of olive oil in a skillet over medium high heat and sear fish on both sides until slightly golden or 2-3 minutes per side. Drain on paper towel, place on a platter, cover and keep warm.

  3. In the same skillet, sauté the onion and pepper trio, 3 garlic cubes, habanero, red pepper and stir until wilted. Add white wine, tomato puree, 2 cubes of cilantro, salt and pepper to taste. Lower heat to medium low, cover and let simmer for 10-15 minutes, adding water if too dry.

  4. Meanwhile fry tostones according to package. In a small ramequin, mix the remaining ¼ cup of olive oil with one cube of garlic. Heat until warm using the microwave or stove top and brush slightly over fried tostones.

  5. Uncover pepper-tomato sauce in skillet and add grouper filets. Cover and simmer until fish is heated through, about 3-4 minutes. Serve in individual plates, garnish with fresh cilantro leaves, lime wedge and garlic tostones.

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