WEEKDAYS 1e|12c|p

Grilled Grouper with Key Lime Mango Salsa

Clinton Kelly
Servings: 4
15 to 30 min

This grilled grouper and salsa will bring the taste of Key West right to your kitchen!

  • Ingredients
  • step-by-step directions
Grilled Grouper with Key Lime Mango Salsa
  • 4 grouper filets (4-6 ounces each)
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper (to taste)
  • Key Lime Mango Salsa
  • 2 cups ripe mango (about 2-3 mangos, peeled and small diced)
  • 1 cup jicama (peeled and small diced)
  • 1 fresno chili (seeded and chopped)
  • 1 red Bermuda onion (peeled and small diced)
  • 1/2 bunch cilantro (leaves and stems, chopped)
  • 6 key limes (juiced)
  • salt and pepper (to taste)
  • Preheat grill or grill pan to medium-high heat.
  • Season the grouper with salt and pepper, and drizzle with olive oil on both sides.
  • To the preheated grill, add the grouper filets, cook for 3-4 minutes per side. Remove from grill and serve with Key Lime-Mango Salsa.
  • For the Key Lime-Mango Salsa: in a medium bowl, add the mangoes, jicama, fresno chili, red onion, cilantro and key lime juice, season with salt and pepper. Toss to combine.
  • Helpful Tips:
    - Place a piece of tin foil on the hot grill. Then put the fish on top. The tin foil helps with messy clean up but you still get the nice grill marks.
    - Replace the jicama with apple, cucumber or even pineapple!
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