Grilled Grouper with Mango Salsa

Fruit salsas are a great way to take advantage of summer’s bounty and make a great topping for grilled meats. I made this spicy mango salsa and it was a big hit so it’s now a staple recipe in my house. We will eat it with chips or even plain  – its that good!

I based the fish recipe on a Cooking Light magazine recipe for grilled halibut but my supermarket didn’t have any that day so I went for grouper and and it was just as good, if not better. For simple recipes like this one, keep in mind that you can always substitute a variety of fish fillets from halibut to tilapia.

Recipe (Serves 4)

For the Mango Salsa

• 2 Mangos  peeled and chopped into chunks (its best to peel the skin with a sharp knife)
• 1  diced large red bell pepper
• 4  thinly sliced green onions
• 1 diced habanero pepper seeded and minced
• 1  garlic clove, minced
• 1/2 cup chopped cilantro
• 1/3  cup  fresh lime juice (about 2 limes)
• 1/2 tsp salt
• 1/2 tsp pepper

Mix all the ingredients together in a large bowl and let stand in the fridge for an hour. Can stand overnight up to 2 days.

For the fish

• 4 (6 ounce) skinless grouper fillets
• Juice of 1 lemon
• 2  tbsp  olive oil
• 2  tsp  paprika
• 2  garlic cloves, minced
• 1/2  tsp salt
• 1/2  tsp freshly ground black pepper

Coat fish with all ingredients in a shallow baking dish or bowl. Let marinate for 30 min to and hour. Heat your grill or grill pan to med-high and spray with cooking spray. If you are using a grill make sure to coat is well with spray or the fish will stick. Grill fillets for 4 min and each side until the fish starts to show grill marks. Serve with mango salsa and enjoy!

I paired this dish with a grilled romaine salad (post to follow).