Chili Lime Grouper With Rainbow Salsa
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Recipe type: Pescetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Fresh Grouper pairs perfectly with this zesty rainbow salsa. A summer favorite.
Ingredients
Grouper and Marinade-
  • 2 lbs of Fresh Grouper (about 2 filets)
  • ½ Cup Olive Oil
  • ½ tsp Red Chili Pepper Flakes
  • 2 Fresh Garlic Cloves, chopped
  • 1 Tbsp Cilantro, chopped
  • ¼ Cup Fresh-Squeezed Lime Juice
  • ¼ tsp Sea Salt
Salsa Topping-
  • 2 Tbsp Red Onion, diced
  • 2 Tbsp Red Bell Pepper, diced
  • 2 Tbsp Yellow Bell Pepper, diced
  • 2 Tbsp Green Bell Pepper, diced
  • 1 Tbsp Fresh Cilantro, chopped
  • 1 Tbsp Fresh-Squeezed Lemon Juice
  • 1 Tbsp Fresh-Squeezed Lime Juice
  • ⅓ Cup Tomatoes, diced
  • ¼ tsp Red Chili Pepper Flakes
  • ⅛ tsp Sea Salt
Instructions
  1. Set your Grouper filets out in a shallow baking dish.
  2. In a bowl, whisk together all ingredients of the marinade.
  3. Pour the marinade over the Grouper. Make sure you flip the filets over and get the marinade evenly on both sides. Cover dish with cling-wrap and place in the refrigerator for 30 minutes to an hour.
  4. While the fish is marinating, mix all of the ingredients of the Salsa in a bowl. Place, covered, in the refrigerator.
  5. Remove Grouper from the fridge and cook on the BBQ for about 5 minutes each side, depending on the thickness of the filet. Grouper should be opaque when cooked.
  6. Top with Rainbow Salsa and serve
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2011/07/19/chili-lime-grouper-with-rainbow-salsa/