Thaw the grouper fillets if frozen and pat dry. Shake the can of coconut milk well. Set aside.

Heat 2 tablespoons of cooking oil in a skillet over medium heat. Add grouper fillets and sear for 3-4 minutes on each side until golden brown.

In the same skillet, add shaken coconut milk and chopped chili pepper. Simmer for 3-5 minutes until it thickens.

Return the cooked grouper to the skillet and spoon the sauce over it. Let sit for 2-3 minutes to soak up flavors.

Serve the dish immediately with the spicy coconut sauce drizzled over. Pair with jasmine rice or sautéed greens.