Recipe courtesy of Max Hardy

Pan-Seared Grouper with Spring Pineapple and Strawberry Salad

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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


  1. 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:

  1. 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.