Caribbean Spiced Grouper with Vanilla Mango Salsa
Ingredients
- 4 each 6 ounce boneless grouper fillets
- 1 tsp Chili Powder
- 1 tsp ground Cumin
- 1/2 tsp ground coriander
- 1/2 tsp Ground Allspice
- Salt and Pepper to taste
- Coconut Oil for cooking
- 2 Tbsp Chopped Fresh Cilantro
- 1 whole lime
- For the salsa
- 1 cup Fresh Mango (Peeled and diced about 1/4 inch)
- 1/2 cup diced sweet onion
- 3 Tbsp Chopped Fresh Cilantro
- 1 Tbsp Chopped Fresh Hot chili (Jalapeno or serrano is fine, step up to habanero if you want really spicy, but cut back on amount a bit)
- 1/4 cup diced bell pepper (Red, green, yellow, or orange)
- 1/4 cup fresh lime juice
- 1 tsp vanilla extract
- 1/2 tsp Ground Cumin
- 1/4 tsp Ground Allspice
Instructions
- The toughest part is peeling and cutting the Mango. The Method that I have seen most success with is to place the mango on a cutting board. Cut off the two ends. Stand it up, and slide a knife down as close to the skin as possible to remove the skin in 1/2 to 1 inch strips, repeat until you have fully peeled the Mango. You should be able to see the top of the pit in the middle of the flesh. Carefully, slice down alongside the pit on both sides to cut the mango in half. Then, you can go back and cut the remaining flesh around the sides of the pit, feeling your way down with the knife. Mango flesh is very soft, when ripe. You will be able to tell if you are cutting into the pit, because it is very hard.
- Make the Salsa. Once you have cut all your fruits and vegetables, mix all the salsa ingredients in a bowl. refrigerate for about an hour or more for the flavors to blend.
- Mix all the spices and cilantro for the fish. Let the fish sit for about an hour to absorb the flavors of the spices. Then, heat a thin layer of coconut oil in a saute pan over medium high heat. When the oil is just below the smoking point, place the fish in the hot oil. Allow it to cook 3 to 4 minutes, then flip over to the other side. Let it finish cooking through. The amount of time, depends on the thickness of the fish fillets. When they are cooked through, squeeze some fresh lime on them and remove from the heat.
- Plate the Fish, and top with the mango salsa. Serve with Rice and Beans and seasonal grilled Squash or to be more authentic to pre-Columbian times use our Sweet potato succotash recipe.
Notes
You can substitute other fish for grouper if not available. Mahi Mahi, Tile Fish, Sea Bass, Red Fish, or Halibut are all good choices.