Pan-Seared Grouper (or Sea Bass) with Chilean Kiwi-Plum-Mango Salsa

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Ingredients (10)

  • 3/4 cup cubed peeled kiwifruit (about 2 kiwifruit)
  • 3/4cup chopped plums (about 2 plums)
  • 3/4 cup diced mango (about 1/2 mango)
  • 1/4 cup chopped fresh cilantro
  • 1 small jalapeno, seeded and coarsely chopped
  • 2 Tbsp. lime juice (about 1 lime)
  • 1/2 tsp. salt, divided
  • 2 Tbsp. olive oil
  • 4 6-ounce skinless grouper fillets
  • 1/2 teaspoon freshly ground black pepper

Summary

Fresh fruit salsas are a great compliment to fish and meat dishes. This kiwi, plum and mango combination has eye-popping color and brings out the subtle flavors of the pan seared fish. Turn any combination of fresh fruit into a summery salsa to use along side grilled meats and fish. Talk about wow!

Instructions

  1. 1Combine kiwifruit, plums, mango, cilantro, jalapeno, lime juice, and 1/4 teaspoon salt in a bowl; stir to combine. Cover and chill until ready to serve.

Heat oil in a large nonstick skillet over medium heat. Season the fish with the remaining 1/4 teaspoon of salt and the pepper. Cook fish 4 to 5 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center. Serve with Kiwi-Plum-Mango Salsa.

  1. 1

    SERVES 4; Prep: 20 min., Cook: 10 min.

NUTRIENTS PER SERVING
274 calories, 11 gms fat, 99 calories from fat, 1 gm saturated fat, 62 mg cholesterol, 542mg sodium, 1 gm dietary fiber, 33 gms protein

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