Grouper Fillets with Citrus-Fennel Relish

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

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 31%
  • Fat: 8.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 34g
  • Carbohydrate: 9.2g
  • Fiber: 2.2g
  • Cholesterol: 63mg
  • Iron: 1.9mg
  • Sodium: 545mg
  • Calcium: 80mg

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

  1. To prepare relish, combine first 12 ingredients, tossing well to coat.
  2. 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.
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