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.
Yield: 4 servings (serving size: 1 fillet and 1 1/4 cups rice)
- 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
- 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.
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