Pan-Seared Grouper with Spring Pineapple & Strawberry Salad
- 4 Fresh Grouper filet
- 2 teaspoons Cajun spice (1 teaspoon for flour)
- 2 teaspoons Lime Juice
- 1/2 bunch Cilantro (chopped)
- 2 and 1/4 cup Olive Oil (2 cups for sauteing fish)
- 2 cups flour
- Salt and pepper to taste
- Spring Pineapple & Strawberry Salad Ingredients:
- 1 whole pineapple (Julienne)
- 4 mint leaves (diced)
- 5 large Strawberry (sliced)
- 2 teaspoons agave
- 1/2 lime (juiced)
- 1/2 lemon (juiced)
- 1/2 orange (juiced)
- 2 leaf basil (chopped)
- 1 pound mixed greens
- 1/4 cup olive oil
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.Spring Pineapple & Strawberry Salad Ingredients:
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.
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