Combine first 7 ingredients in a large heavy-duty, zip-top plastic bag; add fish, and seal bag. Toss to coat well; marinate in refrigerator 1 hour.
Remove grouper from marinade; reserve marinade. Place marinade in a saucepan. Bring to a boil; remove from heat. Coat grill rack with cooking spray. Cover and grill grouper over medium-hot coals (350° to 400°) 5 minutes on each side or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade. Serve grouper with Cilantro-Lime Sauce.
The fish was excellent with a sweet tangy taste. The sauce however was a bit thick. The only saving grace of the sauce for me was the cilantro which gave it a fresh taste. With a lighter variation of the sauce I think it would be a little better. I served it with steamed rice though i think it would also work well with mashed potatoes. I did season the fish lightly with black pepper, paprika, garlic powder and onion powder in addition to the marinade. Overall, I enjoyed the great combination of flavors.
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