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.

David Bonom
Recipe by Cooking Light December 2007

Gallery

Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

253 calories; calories from fat 31%; fat 8.7g; saturated fat 1.4g; mono fat 5.3g; poly fat 1.3g; protein 34g; carbohydrates 9.2g; fiber 2.2g; cholesterol 63mg; iron 1.9mg; sodium 545mg; calcium 80mg.