dive4food
06-11-2003, 10:30 AM
An excellent way to use some of that fresh fish you just shot.
Make the Pico first.
Dice 3 tomatoes, 1/2 a large white onion and mix together.
Add 3 tablespoons chopped fresh cilantro, 3 tablespoons fresh lime juice, 2 to 3 finely minced serrano peppers and 1/2 teaspoon salt. Thoroughly mix together with the diced tomatoes and onion. Chill until ready to use.
Dip the grouper fillet in melted unsalted butter.
Thoroughly coat the fillet with Blackened Fish seasoning.
Grill over high heat until done, turning as necessary.
Serve fillet, topped with the pico, on a bed of wild rice. Grilled zuchinni and yellow squash seasoned with a little butter, salt and pepper goes very well with this dish.
Hope you enjoy! BTW, the pico is very good as a dip or with burritos, tacos, fajitas, etc.
Make the Pico first.
Dice 3 tomatoes, 1/2 a large white onion and mix together.
Add 3 tablespoons chopped fresh cilantro, 3 tablespoons fresh lime juice, 2 to 3 finely minced serrano peppers and 1/2 teaspoon salt. Thoroughly mix together with the diced tomatoes and onion. Chill until ready to use.
Dip the grouper fillet in melted unsalted butter.
Thoroughly coat the fillet with Blackened Fish seasoning.
Grill over high heat until done, turning as necessary.
Serve fillet, topped with the pico, on a bed of wild rice. Grilled zuchinni and yellow squash seasoned with a little butter, salt and pepper goes very well with this dish.
Hope you enjoy! BTW, the pico is very good as a dip or with burritos, tacos, fajitas, etc.