The magic lies in the contrast. The blackened grouper is savory and smoky, with those robust spices creating a mouthwatering crust. Then you have the mango salsa—bright, sweet, and tangy—which balances the heat with its refreshing burst of flavor. The combination of warm, seasoned fish with cool, juicy mango and crisp veggies creates a symphony in every bite. It’s a perfect blend of bold and refreshing, making it utterly irresistible. 🐟🥭🌶️
Grouper & Mango Salsa
Ingredients
Grouper Filets
- 4 grouper filets
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp black pepper
- 1/2 tsp cayenne pepper adjust to taste
- Salt to taste
For the Mango Salsa:
- 1 ripe mango peeled, pitted, and diced
- 1/2 red bell pepper diced
- 1/4 red onion finely chopped
- 1 jalapeño seeded and minced
- 1/4 cup fresh cilantro chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Brush the grouper fillets with olive oil on both sides.
- In a bowl, mix the paprika, onion powder, garlic powder, thyme, oregano, black pepper, cayenne pepper, and salt.
- Coat each fillet thoroughly with the spice mixture, pressing it in to adhere.
- In a separate bowl, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and set aside.
- Preheat a cast-iron griddle over high heat until it is smoking hot.
- Place butter on the griddle it will brown quickly. Then place fillets in the griddle and cook for 3-4 minutes on each side until the fish is blackened and flakes easily with a fork.
- Serve the blackened grouper topped with the fresh mango salsa.