Serves 6
25 min
Grilled Grouper Fillets with Creole Salsa
Recipe GLPR189580e4de35fd
Pan-seared grouper fillets finished on the grill and topped with a vibrant, warm Creole salsa made with roasted corn, fresh tomatoes, pickled okra, and red onion. A light, flavorful seafood dish with a Creole accent.
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Ingredients
4 Grouper fillets
Olive oil
1 ear Corn, roasted
1 cup Creole tomato, finely diced
½ cup Red onion, finely diced
¼ cup Pickled okra, thinly sliced
1 teaspoon Garlic, minced
¼ teaspoon Red pepper flakes
Directions
Preheat your grill to medium-high heat. Brush the grouper fillets lightly with olive oil on both sides and season with salt and pepper to taste.
Carefully cut the roasted corn kernels from the cob. Set aside.
Place the corn kernels in a pan positioned on the grill or warm side. Add the diced Creole tomato, red onion, sliced pickled okra, minced garlic, red pepper flakes, and 1/4 cup olive oil to the pan.
Stir the salsa mixture occasionally until the onions become slightly softened and the flavors meld, about 3 minutes. Keep warm on the grill.
Place the oiled grouper fillets on the grill and cook for 4 to 5 minutes per side, depending on thickness, until the fish is opaque throughout and reaches an internal temperature of 145°F.
Transfer the grilled grouper fillets to serving plates and generously spoon the warm Creole salsa over each fillet. Serve immediately.
