Recipe: Pan-seared Grouper and Chilean Fruit Salsa
A mix of sweet fruit and spicy seasonings make this fish dish a hit
Pan-Seared Grouper with Chilean Kiwi-Plum-Mango Salsa
- 3/4 cup cubed, peeled kiwifruit
- 3/4 cup chopped plums
- 3/4 cup diced mango
- 1/4 cup chopped, fresh cilantro
- 1 small, seeded and chopped jalapeno
- 2 tbsp lime juice
- 1/2 tsp olive oil
- 4 6-ounce skinless grouper fillets
- 1/2 tsp freshly ground black pepper
Prep time: 20
Cook time: 10
Total time: 30
Combine kiwifruit, plums, mango, cilantro, jalapeno, lime juice and 1/4 teaspoon salt in a bowl. Stir to combine. Cover and chill until ready to serve.
Heat oil in a large nonstick skillet over medium heat. Season the fish with the remaining 1/4 teaspoon of salt and the pepper. Cook fish 4 to 5 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center. Serve with Kiwi-Plum-Mango Salsa.
Make salsa in advance and keep refrigerated for up to a week to enjoy with your favorite fish or meat. Also, delicious as a healthy, fat-free substitute for dressings and sauces or as summery, fresh dip.
Recipe from the Chilean Fresh Fruit Association