Serving Size: 4
4 boneless grouper fillets - (8 oz ea)
1 tablespoon melted butter
Seasoned salt -- to taste
Freshly-ground black pepper -- to taste
1 cup diced tomatoes - (3/8"
1/2 cup peeled seeded diced cucumber - (3/8")
1 tablespoon freshly-chopped cilantro
1/2 cup diced red bell pepper
1/4 cup diced onion - (3/8")
2 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons tomato juice or V8
1/2 teaspoon salt
1 dash Jalepeo Tabasco sauce
1/4 teaspoon minced garlic
Place all ingredients for salsa in a mixing bowl and mix well.
Let stand refrigerated for 60 minutes.
Brush the fish with butter and season to taste.
Grill fish 3 to 4 minutes on each side or until cooked through.
Plate fish and serve with a heaping scoop of salsa on top.
This recipe yields 4 servings.