Begin by heating a medium skillet over medium heat and adding a splash of cooking oil. Pour in the coconut milk, stirring gently to combine. Allow the mixture to simmer for about 1-2 minutes until it becomes fragrant and begins to slightly thicken.

Once the coconut milk is simmering, stir in the chili to taste. Reduce the heat to low and allow the sauce to cook for an additional minute, thickening slightly.

Season the fresh grouper fillets with salt and pepper. Gently place them into the skillet, ensuring they are submerged in the warming coconut sauce. Cook for about 3-4 minutes on each side, or until the fish turns opaque and flakes easily with a fork.

Carefully plate the grouper fillets, and generously drizzle the warm spicy coconut sauce over the top. Garnish with fresh herbs if desired, and serve immediately.