Grilled Grouper with Plantains and Salsa Verde

Grilled Grouper with Plantains and Salsa Verde Recipe
Randy Mayor; Melanie J. Clarke
Choose yellow, underripe plantains. To peel a plantain, cut off the top and bottom, make a lengthwise cut through the skin, and peel. While the plantains cook, squeeze the lime juice and mince the cilantro. If your grill pan is large enough, cook the plantains and fish at the same time. Serve with rice tossed with chopped green onions.
5

Outstanding

Yield:

2 servings (serving size: 1 fillet, 1 tablespoon sour cream, 1/4 cup salsa, and 2 plantain pieces)

Recipe from

Cooking Light

Nutritional Information

Calories 307
Caloriesfromfat 12 %
Fat 4 g
Satfat 1.4 g
Monofat 0.4 g
Polyfat 0.6 g
Protein 35.7 g
Carbohydrate 33.1 g
Fiber 2.7 g
Cholesterol 68 mg
Iron 2.3 mg
Sodium 702 mg
Calcium 80 mg

Ingredients

Olive oil-flavored cooking spray
1 underripe plantain
1/4 teaspoon salt, divided
2 (6-ounce) grouper fillets (about 1/2 inch thick)
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1/2 cup bottled green salsa
2 tablespoons reduced-fat sour cream
Chopped cilantro (optional)

Preparation

Heat a large grill pan coated with cooking spray over medium-high heat.

Cut plantain in half lengthwise; cut each half crosswise into 2 pieces. Spray plantain pieces with cooking spray; grill 4 minutes on each side or until golden and slightly soft. Sprinkle with 1/8 teaspoon salt.

Drizzle fish with juice; sprinkle with 1/8 teaspoon salt and minced cilantro. Grill 4 minutes on each side or until fish flakes easily when tested with a fork. Top fish with salsa and sour cream, and serve with plantain pieces. Garnish with chopped cilantro, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

June 2002
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