Black Grouper with Fruit Salsa

Living in Florida has many benefits besides palm trees and beach weather year-round. The Atlantic ocean offers a wide variety of fresh seafood. At one time not to long ago, Fort Lauderdale had the most restaurants per capita than any city in the United States. Seldom will you find a restaurant in S. Florida that doesn’t offer fresh seafood on the menu. But another benefit of Florida is the fresh fruits and vegetables year-round. I love a fruit salsa on many things especially fish. It’s very refreshing and will last a few days to share on other dishes. Give this a try, I think you’ll like my Black Grouper with Fruit Salsa. Enjoy!!

Black Grouper with Fruit Salsa

Black Grouper with Fruit Salsa


Black Grouper about 1 1/2 -2 inches thick

Ingredients for Fruit Salsa

1 Mango/Papaya or both diced
1 Pineapple diced
1/2 red bell pepper diced
1/3 cup red onion diced and soaked in cold water for 15-minutes then drained
1/3 cup diced fresh cilantro
1 jalapeno seeded and finely diced
1 lime zested and juiced
4 tablespoons olive oil (3 for salsa and 1 for fish)
Salt and pepper

Prepare the salsa a few hours or a day in advance for more flavor. Combine all ingredients in a bowl and fold. Cover and refrigerate until ready to use. Remove from refigerator for 10-15 minutes to get to room temperature before serving.

Preheat over to 400 and place rack about 8-inches from top. Season fish on both sides with salt and pepper. Turn stove to medium high and let pan warm for 1-3 minutes (Varies if cooking with gas). Using an oven proof pan add 1 tablespoon olive oil 1/2 teaspoon butter. Place fish in pan to sear for about 1 1/2 – 2 minutes on each side to get a nice brown color. (Butter helps it get the nice brown sear). Place in oven for about 8-12 minutes depending on oven and thickness of fish. (Keep oven door closed)

Serve with fruit salsa.

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