Pan Seared Grouper With English Pea Puree Chanterelles Sunchokes And Rainbow Carrots And Minneola Buerre Blanc Recipes

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PAN SEARED GROUPER WITH TROPICAL SALSA



Pan Seared Grouper with Tropical Salsa image

Provided by Bobby Flay

Categories     main-dish

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups cubed mango
2 cups cubed pineapple
2 cups cubed papaya
1 cup diced roasted peppers
1 bunch diced cilantro leaves
2 limes, juiced
2 tablespoons diced jalapenos
2 tablespoons olive oil
8 to 10 ounces grouper fillet per person
Cajun spice, for coating
Mixed greens, for serving

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.

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