Broiled Grouper with Tropical Fruit Salsa
If you are looking for a way to turn plain broiled fish fillets into a show-stopping family or company dish, your search ends here. Literally, all you need to do is whip up this colorful tropical salsa and spoon over your cooked fish fillets. Beautiful appearance, maximum flavor with minimum work…what more could you ask for in a great dinner recipe?
Servings: 4
Ingredients
- Olive oil spray
- 2 teaspoons olive oil
- 2 tablespoons orange juice freshly squeezed if possible
- 2 teaspoons lime juice
- Salt and pepper
- Paprika
- 4 about 6 ounces each grouper fillets (be careful to remove any remaining bones)
Instructions
- Prepare salsa; cover and refrigerate until serving time.
- Preheat broiler. Lightly coat baking pan with olive oil spray.
- In a small bowl, whisk together olive oil, orange juice and lime juices. Brush on both sides of fillets. Discard remaining marinade. Sprinkle both sides with salt, pepper and paprika. Place fillets on baking sheet.
- Depending on thickness, broil fillets for about 7 minutes or until fish is opaque and flakes with a fork. Watch carefully; be careful not to over-cook. Place fillets on a serving platter. Spoon Tropical Fruit Salsa over fillets.
Notes
Make Ahead and Storage Tips: salsa may be prepared up to 1 day ahead. Before serving, drain any excess liquid that may have accumulated. Fish is best prepared just prior to serving. Leftover fish and salsa may be stored covered and refrigerated; use within 1 day.
If grouper is not available in your area, any mild fish fillets such as halibut, snapper, haddock, mahi-mahi or cod would be equally delicious.
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