Get ready to tantalize your taste buds with a dish that perfectly embodies the vibrant flavors of Creole cuisine: Grilled Grouper with Creole Tomato and Charred Corn Salsa! This delightful recipe combines the flaky, tender goodness of grouper with a zesty salsa that bursts with freshness and smoky undertones. In just 25 minutes, you can create a stunning meal that’s sure to impress your family and friends. Whether you're hosting a summer barbecue or looking for a quick weeknight dinner, this dish is a must-try that will leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Creole
Serves: 4 servings
Ingredients
- 4 grouper fillets
- 2 cups corn, charred
- 1 cup diced tomatoes
- 1/2 red onion, chopped
- 1 jalapeño, minced
- Juice of 1 lime
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat grill to medium-high heat (around 400-450°F), ensuring grill grates are clean and lightly oiled to prevent fish from sticking.
- Prepare the corn salsa first by heating a cast-iron skillet or grill pan. Add corn kernels and cook without stirring for 2-3 minutes until kernels develop charred spots, creating a smoky flavor.
- Transfer charred corn to a mixing bowl. Add diced tomatoes, finely chopped red onion, minced jalapeño, lime juice, 1 tablespoon olive oil, salt, and pepper. Gently mix and set aside to allow flavors to meld.
- Pat grouper fillets dry with paper towels. Brush each fillet with remaining olive oil and season generously with salt and freshly ground black pepper.
- Place grouper fillets on preheated grill, skin-side down if applicable. Grill for 4-5 minutes without moving, allowing nice grill marks to form.
- Carefully flip fillets using a wide spatula and cook for an additional 3-4 minutes, or until fish is opaque and reaches an internal temperature of 145°F.
- Remove grilled grouper from heat and let rest for 2-3 minutes to retain moisture.
- Plate the grouper and generously top with the prepared charred corn salsa. Garnish with fresh cilantro or parsley if desired.
Tips
- Preheat the Grill: Make sure to preheat your grill to medium-high heat (around 400-450°F) and keep the grates clean and lightly oiled. This will help prevent the grouper from sticking and ensure those beautiful grill marks.
- Char the Corn: For the best flavor, use fresh corn and cook it in a cast-iron skillet or grill pan without stirring for a few minutes. This allows the kernels to develop a smoky, charred flavor that elevates the salsa.
- Season Generously: Don’t skimp on the salt and pepper when seasoning the grouper. A good amount of seasoning enhances the natural flavors of the fish and complements the fresh salsa beautifully.
- Monitor Cooking Time: Grill the grouper fillets for 4-5 minutes on one side without moving them, then flip and cook for an additional 3-4 minutes. The fish is done when it’s opaque and reaches an internal temperature of 145°F.
- Let It Rest: After grilling, allow the grouper to rest for 2-3 minutes before serving. This helps the fish retain its moisture, ensuring each bite is juicy and flavorful.
- Garnish for Extra Flavor: Consider garnishing your dish with fresh cilantro or parsley for an added touch of freshness and color that will make your presentation pop.
Nutrition Facts
Calories: 289kcal
Carbohydrates: g
Protein: g
Fat: 10g
Saturated Fat: g
Cholesterol: 70mg
