Grouper with sour cherry salsa
Ingredients
Salsa:
- 1 can (450 grams) pitted sour cherries
- 1/4 cup (60 milliliters) red onion, finely chopped
- 1 jalapeno, seeded and finely chopped
- 1 tablespoons (15 milliliters) fresh lime juice
- 1 tablespoon (15 milliliters) fresh tarragon, chopped
- 2 tablespoons (30 milliliters) olive oil
- Salt and pepper, to taste
Grouper:
- 4 portions of grouper (180 grams each)
- 2 tablespoons (30 milliliters) canola oil, or non-stick cooking spray
- Salt and pepper, to taste
- Sour cherry salsa
Directions
Salsa:
- Strain the can of pitted sour cherries, keep both the juice and cherries separately.
- In a small sauce pan, heat the cherry juice over medium-high heat and allow to reduce by half.
- Remove from heat, and place in refrigerator to cool completely.
- In a mixing bowl, combine red onion, jalapeno, tarragon, salt and pepper.
- Roughly chop the cherries and add them to the bowl.
- Add the chilled and reduced cherry juice to the bowl and mix well.
- Set aside for plating.
Grouper:
- Preheat oven to 350F (180C).
- Heat oil in large skillet or griddle over medium-high heat.
- Season fish with salt and pepper.
- Place grouper in hot skillet, and cook for two to three minutes or until slightly golden.
- Flip and cook for another two minutes.
- Place skillet in the hot oven and finish cooking three to four minutes.
- Remove from heat and serve immediately.
- Top the fish off with the sour cherry salsa.
- Serve with rainbow zucchini noodles (see recipe).
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