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Grilled Grouper with Lime and Mexican Confetti Rice

Yield 4 servings (serving size: 1 fillet and 1 1/4 cups rice)
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 (6-ounce) grouper fillets
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray
  • 4 lime wedges
  • Mexican Confetti Rice

How to Make It

  1. Rub fish with oil. Sprinkle with salt and pepper.

  2. 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.

  3. Note: Nutritional anlaysis includes rice.