Grilled Grouper with Tropical Salad
Experience a burst of flavor with this Grilled Grouper served alongside a refreshing Hearts of Palm Salad, dressed in a zesty Lemon-Thyme Vinaigrette. Packed with nutrients from radicchio and the earthy taste of thyme, this dish is as good for the brain as it is for the palate. Perfect for a quick yet sophisticated meal!
ingredients
- 2 Tbsp. red wine vinegar
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. chopped fresh thyme
- ¼ cup extra-virgin olive oil
- 1 (14-oz.) can hearts of palm, drained and cut crosswise into 2-in. slices
- 4 (6-oz.) skinless grouper fillets
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- Cooking spray
- 2 heads radicchio, halved lengthwise
steps
- 1.
In a small bowl, whisk together red wine vinegar, lemon juice, chopped thyme, and olive oil until well combined.
- 2.
Season the grouper fillets with kosher salt and black pepper on both sides.
- 3.
Preheat your grill or grill pan over medium-high heat and spray with cooking spray for a non-stick surface.
- 4.
Place the grouper fillets on the grill and cook for 4–5 minutes per side, or until the fish flakes easily with a fork.
- 5.
Meanwhile, on a large serving plate, arrange the halved radicchio and the sliced hearts of palm.
- 6.
Drizzle the prepared Lemon-Thyme Vinaigrette over the salad, tossing gently to combine.
- 7.
Once the grouper is cooked, remove from grill and serve alongside the salad.
- 8.
Drizzle any remaining vinaigrette over the grouper for extra flavor and enjoy!
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