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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