Pan-seared Cajun-spiced grouper, crisp and golden, crowns a vibrant spring salad of mixed greens, herbs, pineapple, and strawberries, tossed in a bright citrus-honey dressing.

Serves four.

Ingredients

  • 4 grouper fillets
  • 1/2 bunch cilantro, chopped
  • 6 mint leaves, chopped
  • 3 basil leaves, chopped
  • 1 container mixed greens
  • 1 pineapple, diced
  • 8 strawberries, sliced
  • 1 lime
  • 1 lemon
  • 1/2 orange
  • 2 cups flour
  • 2 tsp Cajun seasoning
  • Salt and pepper, to taste

Preparation

  • Marinate fish with cilantro, 1 tsp Cajun seasoning, and juice of ½ lime for 30–45 minutes.
  • Mix flour with remaining Cajun seasoning, salt, and pepper. Dredge fish and shake off excess.
  • Heat oil in a skillet over medium-high heat. Cook fish 3–5 minutes per side until golden and cooked
  • In a bowl, combine greens, herbs, pineapple, and strawberries.
  • Add juice from lime, lemon, and orange with olive oil and honey. Toss to coat.
  • Serve salad topped with grouper fillets.