Thursday, April 24, 2014

Grilled Grouper with Black Bean Fiesta Salad

Here in Florida, Grouper sandwiches are raved about; especially by tourists. When people come to the sunshine state to visit, they are often told of varying places to go "to get the best Grouper sandwich."  I have had grouper sandwich, at several of these places and to be honest, I'd rather skip the white processed bun, the fried breading and processed cheese and have a grilled piece of grouper anytime.    

Does this look that special to you?
A while back, a practice member brought me a huge slab of Grouper that he caught.  I mean does it get better than that? So tonight's meal was inspired by that.  Grouper really is a very mild fish.  It has a meaty texture, a very mild flavor and flakes perfectly.  Like most things, if you put it on the grill it just tastes THAT much better. To prepare the grouper, I oiled it with some coconut oil to prevent it from sticking to my fish basket.  I used a little sea salt, garlic and onion powder.  When it comes to fish, keep it simple. 

Now that is a perfectly grilled piece of Grouper.

Earlier in the day I prepared a black bean salad that was a perfect combo for this grilled fish.
Black Bean Salad
2 cans of organic black beans, rinsed and drained
1 can of organic corn, drained
1/2 cup of red onion, finely diced
1 medium sweet bell pepper, diced
1/2 cup of extra virgin olive oil
1/4 cup of vinegar
2 tablespoons of lime juice
1/4 teaspoon of sea salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
3/4-1 Tablespoon honey or sugar
*few splashes of your favorite hot sauce (I used McIlhenny's Chipolte Tabasco)
Whisk dressing  ingredients together until well combined.  Drizzle the desired amount of the dressing over black bean mixture and let t sit for at least 1 hour, overnight is better.
Fiesta Black Bean Salad

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