Grilled Grouper with Lime and Mexican Confetti Rice

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Fresh grouper is a specialty at the Zamas resort. If you can't find chayote, a favorite winter squash of the Mayans, use zucchini.
4 servings (serving size: 1 fillet and 1 1/4 cups rice)


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4 (6-ounce) grouper fillets
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
4 lime wedges


Rub fish with oil. Sprinkle with salt and pepper.

Heat a large nonstick grill pan over medium-high heat; coat pan with cooking spray. Add fish; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with lime wedges and rice.

Note: Nutritional anlaysis includes rice.

Created date

November 2004