Grouper Fillets with Citrus-Fennel Relish

Grouper Fillets with Citrus-Fennel Relish Recipe
Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross
Grouper is a popular catch in the Keys. Substitute mahimahi or any firm white fish. To get a head start, prepare and refrigerate the relish up to eight hours in advance. All you'll have to do to finish the dish is cook the fish just before dinnertime. Serve with crusty bread.

Yield:

4 servings (serving size: 1 fillet and about 1/2 cup relish)

Recipe from

Cooking Light

Nutritional Information

Calories 253
Caloriesfromfat 31 %
Fat 8.7 g
Satfat 1.4 g
Monofat 5.3 g
Polyfat 1.3 g
Protein 34 g
Carbohydrate 9.2 g
Fiber 2.2 g
Cholesterol 63 mg
Iron 1.9 mg
Sodium 545 mg
Calcium 80 mg

Ingredients

Relish:
1 cup finely chopped fennel bulb (about 1 bulb)
3/4 cup chopped orange sections (about 2 oranges)
1/2 cup finely chopped cucumber
1/3 cup finely chopped red onion
1 teaspoon grated lemon rind
1/4 cup chopped lemon sections (about 2 lemons)
1 tablespoon cider vinegar
1 tablespoon extravirgin olive oil
1 1/2 teaspoons sugar
1 teaspoon chopped fresh tarragon
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Fish:
4 (6-ounce) grouper or other firm white fish fillets (about 1 inch thick)
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray

Preparation

To prepare relish, combine first 12 ingredients, tossing well to coat.

To prepare fish, brush fish with 1 tablespoon oil; sprinkle evenly with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan. Cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fish with relish.

Note:

David Bonom,

December 2007
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