Absolutely delicious! I was a bit hesitant to use the radishes, but their crispiness and mild pepperiness really added to the overall balance of the relish. Will make again!
Sautéed Black Grouper with Peach Relish
Black grouper, a mild white-fleshed fish, comes from the Gulf of Mexico and is a sustainable seafood choice, but not all kinds of grouper are. If you can't find black grouper, you can substitute sustainably caught halibut, cod, or salmon.
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Total: 20 Minutes
- Calories: 290
- Fat: 13.8g
- Saturated fat: 1.7g
- Monounsaturated fat: 8.6g
- Polyunsaturated fat: 2.8g
- Protein: 32g
- Carbohydrate: 8g
- Fiber: 1g
- Cholesterol: 60mg
- Iron: 2mg
- Sodium: 312mg
- Calcium: 35mg
- 4 (6-ounce) black grouper fillets
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons canola oil
- 1/3 cup thinly sliced radishes
- 2 tablespoons chopped fresh chives
- 2 ripe peaches, peeled and cut into 1/2-inch chunks
- 1 serrano chile, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 2 teaspoons honey
- 1. Heat a large skillet over medium-high heat. Sprinkle both sides of fish evenly with 1/4 teaspoon salt and pepper. Add canola oil to pan; swirl to coat. Add fish to pan; sauté 4 minutes or until golden. Turn fish over; sauté 2 minutes or until desired degree of doneness.
- 2. Combine radishes and next 3 ingredients (through serrano) in a medium bowl. Combine remaining 1/4 teaspoon salt, olive oil, juice, and honey in a small bowl, stirring with a whisk. Drizzle dressing over peach mixture; toss gently. Serve relish with fish.
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