Other versions of this recipe I've found online were too sweet and too fatty for me. Here's a stripped-down, super-easy, slightly spiced-up version that's quick enough to make on a work night. I want to try this with tequila in the sauce sometime instead of white wine.

15 mins
30 mins
45 mins
Max Servings:



  • Melt the butter in a skillet over medium heat. Stir in the shallot; 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, red pepper flakes, and salt. Reduce heat, and simmer until liquid has reduced slightly, about 10 minutes.

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  • Brush both sides of the grouper fillets with 1 tablespoon of olive oil, and season with salt and white pepper.

  • Heat a large skillet over medium-high heat. Arrange grouper fillets on the skillet 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.

Cook's Note

A bed of couscous is nice with this, and so is grilled asparagus. (Wash, snap off the bottoms, put on foil, sprinkle with olive oil, salt, and pepper, fold the foil into an envelope, and put on top rack of grill (or on main but off-heat) for about ten minutes.)

For more heat, you may want to add 1/4 - 1/2 teaspoon cayenne.

Nutrition Facts

470.6 calories; 33.76 g protein; 13.23 g carbohydrates; 1.19 g dietary-fiber; 9.79 g sugars; 30.33 g fat; 10.06 g saturated-fat; 92.9 mg cholesterol; 1274.26 IU vitamin-a-iu; 7.2 mg niacin-equivalents; 0.6 mg vitamin-b6; 15.68 mg vitamin-c; 25.81 mcg folate; 44.02 mg calcium; 2.89 mg iron; 60.33 mg magnesium; 777.06 mg potassium; 235.93 mg sodium; 0.15 mg thiamin; 272.97 calories-from-fat; 11 percent-of-calories-from-carbs; 57 percent-of-calories-from-fat; 28 percent-of-calories-from-protein; 19 percent-of-calories-from-sat-fat

Reviews (19)

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Most helpful positive review

Patti Rose
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!

Most helpful critical review

This was very disappointing...there was way too much olive oil in the sauce. Not sure if I will make again.
20 Ratings
  • 5 Rating Star 16
  • 3 Rating Star 2
  • 4 Rating Star 2
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!
Patti Rose
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!
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.
love this mango sauce
Absoliutely fantastic! Loved it!
This is a great recipe! Easy to make. The mango sauce is perfect. I ended up putting it into a blender because it separated (butter) then just served it over the grouper. Hubby loved it too. We even caught the grouper:) Yum! Thanks so much!
Mo Cooks!
This is a great recipe! There were a few ingredients I didn't have so I substituted the white wine with a combination of mirin apple cider vinegar dry vermouth and red wine and used a little onion and garlic since I didn't have a shallot. I reduced the amount of olive oil and used 1-2 tablespoons of brown sugar instead of honey. Other then that I followed the recipe and I will definitely make this again!
Made a few minor changes - used less olive oil in the topping subbed onion for shallots and chardonnay for sauvignon blanc for what I had on hand used tilapia instead of grouper as that is what I could purchase fresh used a mix of mango puree and chopped mango pieces and added some green peppers cut in small pieces. Served with white rice. Very flavorful.