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Grilled Grouper

Grouper is not as common as tuna and can be hard to come around especially the larger ones. Three main kinds the red, the gag, and the black garoupa are most common varieties caught for commercial use. The whole fish grow to impressive sizes weighing over 180 pounds, though they can be prepared in many healthy meals, their yield of edible meat is not as high. It is usually cut into thick slabs somewhat like steak but when cooked, can easily be cut with a fork. It can be broiled, baked, blackened, grilled, sautéed, poached, or cooked in a wide variety of fish recipes. So when you do get your hands on a fresh catch, consider cooking and preparing it more than the usual grilled or pan-fried fish. Baked fish recipes can be a quick and easy way to cook it too. Grilled Grouper with Plantains and Salsa Verde Ingredients 

olive oil flavored cooking spray

1 plantain (underripe)

1/4 tsp salt (divided)

12 ozs fillets (grouper, 12 inch thick)

1 tbsp fresh lime juice

1 tbsp fresh cilantro (minced)

1/2 cup salsa (bottled green)

2 tbsps reduced-fat sour cream

chopped cilantro (optional)

Preparation 1. Heat a large grill pan coated with cooking spray over medium-high heat. 2. Cut plantain in half lengthwise; cut each half crosswise into 2 pieces. Spray plantain pieces with cooking spray; grill 4 minutes on each side or until golden and slightly soft. Sprinkle with 1/8 teaspoon salt. 3. Drizzle fish with juice; sprinkle with 1/8 teaspoon salt and minced cilantro. Grill 4 minutes on each side or until fish flakes easily when tested with a fork. Top fish with salsa and sour cream, and serve with plantain pieces. Garnish with chopped cilantro, if desired.


Grilled grouper