Grilled Grouper with sweet Chili orange Glaze

I love grilling fish. Its such a nice change . I had a couple of really nice grouper fillets and I decided to make a Thai inspired glaze.


  • 2 grouper fillets
  • 1/2 red onion finely chopped
  • 1 tsp sesame oil
  • juice and zest 2 oranges
  • 3 tbsp sweet chili sauce
  • 2 tbsp fish sauce
  • 1/2 stalk bruised lemon grass
  • 4 kaffir lime leaves
  • salt & pepper to taste


In a small saucepan sauté the onion in the sesame oil until soft. Add the orange juice, zest, fish sauce, chili sauce, kaffir lime leaves and lemon grass. Reduce by half and set aside.

Prepare your grill for indirect heat medium high.

Season the grouper fillets with salt & pepper and place on the grill.  Grill for 15-25 minutes depending on the thickness of your fillets. The fillets should be semi firm to the touch. Glaze the grouper with the sweet chili orange glaze then grill for 5 more minutes. Repeat the glaze then remove from grill. Serve with remaining glaze.

I served the grouper with a mango, purple & red  pepper slaw with sweet basil chiffonade.


3 Responses to “Grilled Grouper with sweet Chili orange Glaze”

  • Gary House:

    I am not familiar with “bruised lemon grass” what is it? A technique or a type?



  • More of a technique: to get the maximum flavor out of lemon grass take some time to literally bruise it. By twisting it and also bending it prior to putting it in the flavors will come out much better

  • Tacowalker:

    Most people just smack the stalk with the blunt edge of a chef’s knife for a bit. Works great.

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