Grouper with Tropical Salsa

Using canned tropical fruit salsa makes this recipe easy to prepare on busy nights.

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Makes:
4 servings
Prep:
20 mins
Bake:
12 mins to 15 mins 450°F
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Grouper with Tropical Salsa

Ingredients
4
6 ounces fresh or frozen grouper or catfish fillets
1/2
cup finely chopped pistachio nuts or almonds
1
teaspoon ground black pepper
1/2
teaspoon salt
1/2
teaspoon dried tarragon, crushed
1/2
teaspoon dried basil, crushed
1/4
cup milk
1/4
cup lemon-flavored olive oil or olive oil
1
15 1/4 ounce can tropical fruit salad, drained and coarsely chopped
1
tablespoon white balsamic vinegar
1
tablespoon lime juice
1
tablespoon snipped fresh cilantro
 
Lime wedges (optional)

Directions

  1. Thaw fish, if frozen. Preheat oven to 450 degree F. Grease a 15x10x1-inch baking pan; set aside. Rinse fish; pat dry with paper towels.
  2. In a shallow dish combine the flour, pistachios or almonds, pepper, salt, tarragon, and basil. Place milk in another shallow dish. Dip fish in the milk and then coat with the flour mixture, patting flour mixture onto fish, if necessary. Place in an even layer in the prepared pan. Drizzle fish with oil. Bake for 12 to 15 minutes or until fish flakes easily when tested with a fork.
  3. Meanwhile, for salsa, in a small bowl combine the tropical fruit salad, vinegar, lime juice, and snipped cilantro. Serve salsa with fish. Accompany with lime wedges, if desired. Makes 4 servings.

Nutrition Facts

(Grouper with Tropical Salsa)
    Per serving:
  • 490 kcal cal.,
  • 23 g fat
  • (3 g sat. fat,
  • 4 g polyunsaturated fat,
  • 14 g monounsatured fat),
  • 64 mg chol.,
  • 405 mg sodium,
  • 33 g carb.,
  • 3 g fiber,
  • 15 g sugar,
  • 39 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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