Celebrating the holidays with fresh seafood is a fun diversion from the regular holiday traditions, it’s super healthy and will get you out of the kitchen in a fraction of the time.
This year we’re going to fire up the grill and enjoy some grouper before the season closes with this delicious spicy sweet festive salsa.
Grilled Grouper with Mango and Pepper Salsa
- 1 1/4 cups of peeled chopped mangoes
- 1/2 cup grape tomatoes, halved
- 1/4 cup green onions sliced
- 1 cup red or yellow bell pepper
- 1/4 cup finely chopped kale
- 1 small habanero pepper seeded and minced (less if you want a little less fire)
- 3 teaspoons fresh chopped oregano
- 2 garlic cloves, minced,
- 1/4 cup lemon juice
- 1/8 teaspoon salt
Combine all ingredients and let stand 30 minutes for the flavors to marry.
- 1 garlic cove, minced
- 4 teaspoons olive oil
- 3 teaspoons lemon juice
- 1/4 teaspoon turmeric
- 4 grouper filets
- salt and pepper to taste
Heat grill to medium high.
Combine garlic, olive oil, lemon juice and turmeric in a shallow glass baking dish. Add fish and turn to coat. Cover and let stand 20 minutes.
Salt and pepper fish to taste and place on grill rack that has been sprayed with cooking spray.
Grill 4-5 minutes per side depending on the thickness of the filets. Do not overcook.
TIPS FOR GRILLING GROUPER:
- Grouper is a denser fish and is great on the grill. Keep in mind that the thicker the filet, the longer it will take to marinate. If your filets are extra thick, let them marinate for a couple of hours.
- Always oil your grill with cooking spray.
- Fish is delicate, you’ll want to use a long spatula.
- Don’t move the fish around on the grill. When it is fully cooked it will release itself and be ready to turn.
- Fish is best when it’s removed from the heat just as it is finished cooking, maybe even just a little bit ahead of time to keep it from getting dried out. For best results, use a cooking thermometer. The internal temperature should be 145°F.