Gulf Grouper Rice Bowl

Slice yellow squash into thin half-moons. Dice bell pepper into bite-sized pieces. Trim snap peas. Mince garlic and ginger. Chop fresh cilantro. Set all aside.

Pat grouper fillet dry with paper towels and season generously with salt and black pepper on both sides.

If using fresh rice, cook basmati or jasmine rice according to package directions while you prepare the grouper and vegetables.

Heat 0.5 tbsp olive oil in a large skillet over medium-high heat. Add minced garlic and ginger, cook until fragrant, about 30 seconds. Add sliced squash, diced pepper, and snap peas; sauté for 5–7 minutes until tender-crisp. Transfer to a bowl and season with salt and pepper.

Wipe skillet clean. Return to medium-high heat and add remaining 1 tbsp olive oil. When oil shimmers, carefully lay grouper skin-side down in the pan. Sear for 4–5 minutes without moving, until skin is crispy and golden.

Gently flip grouper and sear flesh-side for 2–3 minutes until just cooked through. Transfer to a cutting board.

Divide cooked rice between two serving bowls. Arrange warm vegetables around the rice. Flake or slice grouper and nestle on top.

Drizzle with choice of ginger-soy glaze or coconut-lime sauce. Garnish with chopped cilantro, toasted sesame seeds, and fresh lime wedge. Serve warm.