Grouper With Pineapple Salsa Recipes

PAN SEARED GROUPER WITH TROPICAL SALSA

Steps:

• To make the tropical salsa: Mix all ingredients except oil, grouper and Cajun spice. Let sit while you prepare the grouper.
• To make the grouper: In a cast iron frying pan, heat olive oil until smoking. Coat both sides of grouper with Cajun spice. Place coated grouper in pan. Cook for 2 to 3 minutes per side (depending on thickness) until done. Transfer grouper to a serving dish, placing on top of mixed greens. Spoon Tropical Salsa on top of fish.
• * Cook's Note: This recipe also works well with flounder and other types of fish.

SUPER GROUPER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
• Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
• Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.

GRILLED GROUPER RECIPE WITH MANGO SALSA

Steps:

• You will have the best results when cooking fish on the grill if you use a fish grate or wire fish basket. If you don't have either of these, make sure your grill grate is squeaky clean.
• Liberally oil the grill grate using tongs holding a folded paper towel that has been soaked in vegetable oil, to ensure your fish doesn't stick.
• Preheat the grill to high, which is between 400 and 425 degrees F.
• If you are using a fish grate or basket, preheat the grill first. Then spread a liberal amount of vegetable oil on the fish grate or basket and then place it on the grill grate to heat up before adding your fish.
• Add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice, and parsley to a large bowl and mix well.
• Taste and add salt and pepper if needed. The salsa can also be made 24-48 hours ahead of time to allow the flavors to develop.
• Season both sides of the fillets with kosher salt, lemon pepper, Old Bay Seasoning, and garlic powder. Then brush melted butter on both sides.
• When your grill and fish grate are hot, add the fillets and close the lid. Depending on the thickness of the fillet and how hot your grill is, your fish should take about four minutes per inch of thickness per side.
• Before you turn the fillets over, brush the top side again with the melted butter. After turning it over, brush butter on the bottom side.
• To check to see if the grouper is done, take a fork and gently pull back a section in the center. It should flake easily. If the fish is opaque with just a bit of translucent center, it's ready to come off.
• The goal is to pull the fish off right before it finishes cooking and then let it rest loosely covered with aluminum foil for about 10 minutes. It will finish cooking while it rests.
• To serve, place a fillet on a plate and spoon the salsa over the top. Enjoy!

PAN-SEARED GROUPER WITH SPRING PINEAPPLE AND STRAWBERRY SALAD

Steps:

• Place fish, Cajun spice, lime juice and cilantro in mixing bowl and allow ingredients to marinate for 30 minutes in the refrigerator. Place flour on a cookie sheet, seasoning the flour with 1 teaspoon of Cajun spice and salt/pepper. Roll fish in flout creating a nice even coat. Shake off excess flour. Warm olive oil over medium heat in a non-stick pan. Once oil is hot, place fish side down for 3 minutes, flip fish and complete the same process. Remove fish from oil, placing on a rack to remove excess oil. Place fish on plate and garnish with salad.
• In a large mixing bowl mix all ingredients together. Place in refrigerator for 30 minutes. Toss with mixed greens. Serve alongside fish or any spring time poultry.

GROUPER WITH PINEAPPLE SALSA

Steps:

• In a medium mixing bowl, combine pineapple, red onion, bell pepper, tomatoes, green onions, jalapeno, lime juice and cilantro.
• Add salt and pepper, to taste.
• Set aside.
• In a medium frying pan, heat vegetable oil over medium high heat.
• Sprinkle grouper with salt and pepper.
• Saute grouper for 3 to 4 minutes each side or until fully cooked.
• Remove fish from pan, top with pineapple salsa and serve immediately.