Grilled Grouper with Lime and Mexican Confetti 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 servings (serving size: 1 fillet and 1 1/4 cups rice)

Recipe from

Cooking Light


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.