I swear I had almost forgotten what a delightful fish Grouper is. Every time I make a fish dish, I tend to go straight to Salmon or Tilapia. They’re such reliable fish, and they’re almost always available at the local market. But Oh Goodness, when I happened upon fresh filets of Grouper the other day, I just could not resist. I don’t really know how to describe the taste of Grouper… It’s…. clean… and…. buttery… the texture is amazing. It’s not “fishy.” I’m starting to crave it now… If you’ve never tried it before, just trust me on this.
This particular recipe gets my taste buds dancing. The chili adds just the right amount of heat, while the salsa adds just the right amount of cool. Nothing is overpowering; just a nice marriage of flavors resulting in a wonderfully satisfying dish!
Ingredients:
Grouper and Marinade-
- 2 lbs of Fresh Grouper (about 2 filets)
- 1/2 Cup Olive Oil
- 1/2 tsp Red Chili Pepper Flakes
- 2 Fresh Garlic Cloves, chopped
- 1 Tbsp Cilantro, chopped
- 1/4 Cup Fresh-Squeezed Lime Juice
- 1/4 tsp Sea Salt
Salsa Topping-
- 2 Tbsp Red Onion, diced
- 2 Tbsp Red Bell Pepper, diced
- 2 Tbsp Yellow Bell Pepper, diced
- 2 Tbsp Green Bell Pepper, diced
- 1 Tbsp Fresh Cilantro, chopped
- 1 Tbsp Fresh-Squeezed Lemon Juice
- 1 Tbsp Fresh-Squeezed Lime Juice
- 1/3 Cup Tomatoes, diced
- 1/4 tsp Red Chili Pepper Flakes
- 1/8 tsp Sea Salt
Set your Grouper filets out in a shallow baking dish.
In a bowl, whisk together all ingredients of the marinade.
Pour the marinade over the Grouper. Make sure you flip the filets over and get the marinade evenly on both sides. Cover dish with cling-wrap and place in the refrigerator for 30 minutes to an hour.
While the fish is marinating, mix all of the ingredients of the Salsa in a bowl. Place, covered, in the refrigerator.
Remove Grouper from the fridge and cook on the BBQ for about 5 minutes each side, depending on the thickness of the filet. Grouper should be opaque when cooked.
Look at those beautiful grill marks! Top with Rainbow Salsa and serve (for presentation purposes, I topped these filets with only about a tablespoon of salsa each… But I suggest smothering them in the salsa. It tastes so good!) !
- 2 lbs of Fresh Grouper (about 2 filets)
- ½ Cup Olive Oil
- ½ tsp Red Chili Pepper Flakes
- 2 Fresh Garlic Cloves, chopped
- 1 Tbsp Cilantro, chopped
- ¼ Cup Fresh-Squeezed Lime Juice
- ¼ tsp Sea Salt
- 2 Tbsp Red Onion, diced
- 2 Tbsp Red Bell Pepper, diced
- 2 Tbsp Yellow Bell Pepper, diced
- 2 Tbsp Green Bell Pepper, diced
- 1 Tbsp Fresh Cilantro, chopped
- 1 Tbsp Fresh-Squeezed Lemon Juice
- 1 Tbsp Fresh-Squeezed Lime Juice
- ⅓ Cup Tomatoes, diced
- ¼ tsp Red Chili Pepper Flakes
- ⅛ tsp Sea Salt
- Set your Grouper filets out in a shallow baking dish.
- In a bowl, whisk together all ingredients of the marinade.
- Pour the marinade over the Grouper. Make sure you flip the filets over and get the marinade evenly on both sides. Cover dish with cling-wrap and place in the refrigerator for 30 minutes to an hour.
- While the fish is marinating, mix all of the ingredients of the Salsa in a bowl. Place, covered, in the refrigerator.
- Remove Grouper from the fridge and cook on the BBQ for about 5 minutes each side, depending on the thickness of the filet. Grouper should be opaque when cooked.
- Top with Rainbow Salsa and serve
