Pan Seared Grouper with Tropical Salsa
- 2 cups cubed mango
- 2 cups cubed pineapple
- 2 cups cubed papaya
- 1 cup diced roasted peppers
- 1 bunch diced cilantro leaves
- 2 limes, juiced
- 2 tablespoons diced jalapenos
- 2 tablespoons olive oil
- 8 to 10 ounces grouper fillet per person
- Cajun spice, for coating
- Mixed greens, for serving
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of The Oyster House
Recipe courtesy of Robin Miller
Recipe courtesy of Brad Sorenson
Recipe courtesy of Robert Irvine