Spicy Grilled Grouper Cocktail

Who says an entrée has to be on a plate? Break from tradition and serve this cool, summery meal in a stemmed glass with baked tortilla chips. If you close your eyes, you'll think you're dining in a cantina in Mexico.


3 servings (serving size: about 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 26 Minutes
Cook: 12 Minutes
Other: 2 Hours

Nutritional Information

Calories 218
Fat 6.6 g
Satfat 1.1 g
Protein 30.5 g
Carbohydrate 9.2 g
Cholesterol 56 mg
Iron 1.9 mg
Sodium 480 mg
Caloriesfromfat 27 %
Fiber 1.3 g
Calcium 56 mg


1 pound grouper or other firm white fish fillets (about 1/2 inch thick)
1/4 teaspoon salt
1/8 teaspoon black pepper
Cooking spray
1/2 cup diced seeded plum tomato (about 2 tomatoes)
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 teaspoon grated lime rind
1/3 cup fresh lime juice (about 2 1/2 limes)
1/4 cup diced red onion
3 tablespoons chopped fresh cilantro
3 tablespoons diced seeded jalapeño pepper
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper


Prepare grill.

Sprinkle fillets evenly with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place fillets on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from grill, and flake fish into bite-sized pieces.

Combine fish and remaining ingredients in a medium bowl; toss gently. Cover and chill at least 2 hours.


Oxmoor House Healthy Eating Collection

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note