In a medium skillet, heat 1 tablespoon of cooking oil over medium heat. Once shimmering, pour in 1 can of coconut milk and add your chosen chili, chopped or whole depending on your spice preference. Stir well, then let it simmer gently for about 3-4 minutes.

While the sauce simmers, pat the grouper fillets dry using paper towels. Season both sides with salt and pepper. Increase the heat to medium-high and add the seasoned fillets to the pan with the remaining oil. Sear the grouper for about 3-4 minutes on each side until golden brown and cooked through.

Once the grouper is cooked, carefully pour the simmered coconut sauce over the fillets in the skillet. Reduce the heat to low and let it gently meld for about 1-2 minutes.

Remove the skillet from the heat and serve the tropical grouper immediately. Garnish with fresh herbs or sliced chili if desired, and drizzle some coconut sauce over the top.