FISH RIO with Spicy Black Beans and Tropical Fruit Salsa
Calypso Restaurant Recipe
1 (6-8 oz.) grouper filet
Brush melted butter on one side of the grouper filet and place butter side down on a hot griddle. Drizzle a small amount of butter of top of grouper and sprinkle with lemon pepper and jerk seasoning. Cook for 3-4 minutes, turn, sprinkle other side with jerk seasoning and lemon pepper. Cook for an additional 3-4 minutes. When done, place fish on serving plate. Serve with Spicy Black Beans and Tropical Fruit Salsa.
Spicy Black Beans:
1 (14 oz.) can black beans, drained
1/8 teaspoon Dijon mustard
1/2 clove garlic
1/8 teaspoon red wine vinegar
1 tablespoon olive oil
2 tablespoons red onion
1/8 teaspoon Tabasco sauce
salt and pepper to taste
In a stainless steel bowl, combine garlic, vinegar, mustard and oil. Whisk vigorously until creamy, then gently fold in the remaining ingredients. Season to taste and chill before serving.
Tropical Fruit Salsa:
1/2 jalapeno pepper
1 teaspoon white vinegar
1 teaspoon vegetable oil
1 teaspoon lime juice concentrate
1 tablespoon red onion, thinly sliced
1/2 cup mango, diced
1/2 cup pineapple, diced
1 teaspoon cilantro, finely minced
In a stainless steel bowl, combine all of the ingredients. Chill.