Cajun Grouper with Grape Salsa

Beautifully seared, flaky, spiced up grouper (or your favorite firm white fish) is balanced by the fresh, cool grape salsa with bright herbs such as mint and basil meandering throughout.  Perfectly, simply delicious!
Even better...this is a 10 minute dinner.  How's that for a quick & stunning weeknight meal?

This was a recipe literally thrown together with some ingredients I had on hand and one of those “what can I put together for dinner” moments.  It was a huge success, the recipe was requested, and therefore I had to actually put it on paper…or online.

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So easy to prepare, and fish is one of my favorite weeknight dinners since it cooks so quickly.  I’ve probably mentioned before, like at least 20 times, that fish is my favorite protein and I still stand by that remark.  I’m always looking for new ways to put icy favorite protein to use.  The bounty of the sea is ever present on our table.

THESE GRAPES WERE PERFECTLY SWEET

Cajun Spice - A purchased bottle of Cajun spice was my kitchen helper here.  You can certainly make your own with a mixture of smoked paprika, garlic powder, onion powder, cayenne, celery seed (optional) and some salt.  I love making my own spice blends, but having a bottle of the stuff on hand meant I needed to use that up first, so that's the direction I took.

Getting a good sear - make sure your skillet is hot before adding the fish.  That is paramount to getting the perfect sear and to ensure the fish does not stick.  It will also ensure you have an approximate 5 minute cook time for fish that is less than 1/2 inch thick.

Zucchini noodles were the perfect quick side to accompany this weeknight meal as they take literally 60 seconds to cook.  I added some more of that cajun seasoning to bring the meal together like a happy couple and I think this is special enough for company, so keeping this in my back pocket for the next opportunity.  I hope you will too.

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Cajun Grouper with Grape Salsa
(with a side of zucchini noodles)
(serves 4)

4 Grouper filets or other firm white fish (even tilapia works great)
3 tablespoons Cajun seasoning (or to taste)
1 cup seedless purple grapes, cut in half lengthwise
1/4 cup chopped fresh mixed herbs such as Thai basil, basil, mint or cilantro) plus extra for garnish
1 lime juice and zest
1 teaspoon honey (optional if you want the salsa sweeter)
1 tablespoon Olive oil
Salt (optional if your cajun seasoning already has salt added






Heat a medium skillet to medium high and add 1 tablespoon olive oil.
Dust grouper liberally with cajun seasoning blend on both sides,  using more or less depending on your spice/heat tolerance.  Sprinkle with salt if your seasoning blend doesn’t have salt in it.  


As soon as the oil in the skillet is shimmering, add the fish and sear 2-3 minutes on each side until grouper is nicely golden and just cooked through.


While the fish cooks,  makes the salsa by mixing grapes and herbs together with a small pinch of salt  Drizzle with a touch of olive oil, small sprinkling of salt and the Aleppo chili flake.


Serve fish with a generous helping of avocado pineapple salsa on top.


Cajun Zucchini Noodles

2 zucchini spiralized into noodles. (or prepackaged spiralized zucchini noodles)
1 teaspoon cajun seasoning
1 teaspoon olive oil
salt to taste

Place zucchini noodles in medium skillet and turn heat on low.  I like to spiralize my zucchini right into the pan I’m cooking them in.  As they come up to temp, drizzle in the olive oil and sprinkle over the cajun seasoning.  These only need about 60 seconds just to warm through.