Recipe courtesy of Max Hardy

Pan-Seared Grouper with Spring Pineapple and Strawberry Salad

Save Recipe


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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.