Becky Luigart-Stayner; Jan Gautro; Leigh Ann Ross
4 servings (serving size: 1 fillet and about 1/2 cup relish)

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.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

AmberOcean's Review

February 24, 2015
My husband is still talking about this dish a week later. The kids wouldn't try the relish but ate all the fish. No leftovers! I served it with the Radish Avocado Quinoa Salad and it made a great pair.