Summer screams Florida vacations, beaches and seafood. This Floribbean Mango Salsa recipe with Grilled Grouper is no exception. It’s perfect for a little summer soiree, mostly because it is just so pretty and colorful.
We went back to our roots and spent some time in Florida this summer. We hadn’t been back in so long and the humidity was almost a pleasant little treat. The allergies a little less so. But it was wonderful – spending time with family, being tourists in a land we’re so familiar with and SELLING OUR HOUSE that we’ve loved for so long! Surprised? So were we!
Florida, you’ve got a rap, but you are pretty amazing.
When we go back, we bring a checklist of the favorites we have to get while we are there – Pub Subs, a keylime pie, and a pineapple cider from our hometown brewery, Crooked Can in Winter Garden. In going back, I also realized how much I love that Floribbean cuisine, and the little blend of everything it provides – sweet, sour, spice. Florida is a melting pot of cultures and diversity and it comes out in the local dishes. So we’re here to share a recipe for grilled grouper and mango salsa to celebrate our Florida love!
Grilled Grouper and Floribbean Mango Salsa
Ingredients: Salsa
- 2-3 mangoes, peeled and diced
- 1/2 red pepper, diced
- 1 avocado, diced
- 1 jalapeño, diced
- 1/2 c. cilantro, chopped
- 1/2 red onion, diced
- 2 limes, for juice
- 1 tsp. sugar
- Salt/Pepper to taste
Directions: Salsa
- Chop and dice all the ingredients (other than the lime!) and mix in a bowl.
- Just before serving, squeeze the juice from the limes and mix.
** It’s recommended to wait until serving, as the lime juice tends to make the mangoes get a little mushy
Ingredients: Grilled Grouper
- 1.5 lbs. grouper (We love fresh grouper, but really any white fish will do!)
- 3 tbsp. olive oil
- 1 lemon
- Salt, Pepper, Paprika, Garlic Powder to taste
Directions:
- Clean and wash the fish. Pat dry with a paper towel
- Rub the oil and spices into fish. Make sure to use enough oil, so the fish doesn’t stick to the grill
- Squeeze lemon juice over fish.
- Grill at 450 degrees until the fish is flaky and cooked through.
*Please excuse that one piece of salmon… I needed lunch for the next day!
Voila! Don’t tell me this isn’t a beach vacation on a plate.
…With minimal cooking required… just chopping!
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