Grouper cheeks with pineapple mango salsa Recipe
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Category: |
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Grouper |
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Ingredients: |
Ingredients: 2 pounds grouper cheeks, or 4 (4-8 oz) fillets
½ teaspoon Old Bay Seasoning
½ teaspoon lemon
½ teaspoon kosher salt
½ teaspoon garlic powder
¼ cup unsalted butter melted
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Directions: |
Directions:Liberally oil the cast iron frying pan using tongs holding a folded paper towel that has been soaked in olive oil, to ensure your fish doesn't stick.
Preheat the pan to high, which is between 400 and 425 degrees F.
Season both sides of the grouper with kosher salt, lemon pepper, Old Bay Seasoning, and garlic powder. Then brush melted butter on both sides.
When your pan is hot, add the fillets.
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.
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! |
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Mango Salsa |
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Ingredients: |
Ingredients: 2 mangos ripe, peeled, and diced
2 cups pineapple chopped
½ red bell pepper seeded and diced
½ green bell pepper seeded and diced
2 jalapenos ribs and seeds removed, and finely diced
1 shallot peeled and finely chopped
2 cloves garlic minced
4 tablespoons fresh Italian parsley chopped
½ cup crushed pineapple be sure to use pineapple packed in 100% juice, and not packed in syrup
4 teaspoons fresh lemon or lime juice
salt and pepper optional, to taste
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Directions: |
Directions:Add the mango, pineapple, 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. |
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