Grouper Fillet with Mango Pico de Gallo

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS2

Recipes Developed by Ricardo Muñzo-Zurita, Azul Restaurantes, Mexico City

Grouper Fillet with Mango Pico de Gallo

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Ingredients

  • 2 (6 ounce each) grouper fillets
  • 1/2 tsp salt
  • 2 tbsp avocado oil
  • 1 cup cooked white rice
  • 1 cup Mango Pico de Gallo
  • 1 tbsp chopped cilantro

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS2

Recipes Developed by Ricardo Muñzo-Zurita, Azul Restaurantes, Mexico City

Instructions

  1. Place the fillets on a clean, flat surface. Sprinkle with salt on both sides and set aside.

  2. Heat 1 tablespoon oil in a pan over medium heat. Just before it smokes, add the fillet and fry on one side for approximately 3 minutes. Flip fillet and continue frying until flesh is completely white, about 2-3 minutes. Remove fillet from pan and place on a dish. Repeat with the remaining fillet.

  3. Place a 1/2 cup scoop of rice on a warm plate. Place the fish next to the rice and pile the pico de gallo over half of the fillet. Sprinkle with cilantro and serve. 

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