Grilled Grouper With Mango Salsa Recipes

GRILLED GROUPER WITH MANGO SALSA

Steps:

• In a large bowl, combine mango, avocado, jalapeño, bell pepper, poblano, cilantro, lime zest, lime juice, garlic, and ½ teaspoon salt, stirring to combine well. Cover, and refrigerate for at least 1 hour.
• Spray grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
• Brush both sides of grouper fillets with olive oil, and sprinkle both sides of fish with remaining 1 teaspoon salt and pepper. Grill fish, covered with grill lid, for 3 to 4 minutes on each side, or just until fish begins to flake and is opaque in the center. Serve with mango salsa.

GRILLED GROUPER RECIPE WITH MANGO SALSA

Steps:

• You will have the best results when cooking fish on the grill if you use a fish grate or wire fish basket. If you don't have either of these, make sure your grill grate is squeaky clean.
• Liberally oil the grill grate using tongs holding a folded paper towel that has been soaked in vegetable oil, to ensure your fish doesn't stick.
• Preheat the grill to high, which is between 400 and 425 degrees F.
• If you are using a fish grate or basket, preheat the grill first. Then spread a liberal amount of vegetable oil on the fish grate or basket and then place it on the grill grate to heat up before adding your fish.
• Add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice, and parsley to a large bowl and mix well.
• Taste and add salt and pepper if needed. The salsa can also be made 24-48 hours ahead of time to allow the flavors to develop.
• Season both sides of the fillets with kosher salt, lemon pepper, Old Bay Seasoning, and garlic powder. Then brush melted butter on both sides.
• When your grill and fish grate are hot, add the fillets and close the lid. Depending on the thickness of the fillet and how hot your grill is, your fish should take about four minutes per inch of thickness per side.
• Before you turn the fillets over, brush the top side again with the melted butter. After turning it over, brush butter on the bottom side.
• To check to see if the grouper is done, take a fork and gently pull back a section in the center. It should flake easily. If the fish is opaque with just a bit of translucent center, it's ready to come off.
• The goal is to pull the fish off right before it finishes cooking and then let it rest loosely covered with aluminum foil for about 10 minutes. It will finish cooking while it rests.
• To serve, place a fillet on a plate and spoon the salsa over the top. Enjoy!

PAN SEARED GROUPER WITH TROPICAL SALSA

Steps:

• 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.

RED SNAPPER WITH MANGO SALSA

Steps:

• Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
• In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
• Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
• To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
• Mango Salsa:.
• Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.

GRILLED TILAPIA WITH MANGO SALSA

Steps:

• Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

GROUPER WITH PINEAPPLE SALSA

Steps:

• In a medium mixing bowl, combine pineapple, red onion, bell pepper, tomatoes, green onions, jalapeno, lime juice and cilantro.
• Add salt and pepper, to taste.
• Set aside.
• In a medium frying pan, heat vegetable oil over medium high heat.
• Sprinkle grouper with salt and pepper.
• Saute grouper for 3 to 4 minutes each side or until fully cooked.
• Remove fish from pan, top with pineapple salsa and serve immediately.