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Grouper Salad

Many years ago, I had a grouper salad in a restaurant. Even though it was so long ago that I can't remember what it tasted like, I DO remember that I enjoyed it.

The poached grouper, all by itself is good, but when you add the rest of the salad ingredients, it really becomes something super. I know you'll enjoy this one.

For a healthy Main Course, you could take this grouper, after it's been poached, and serve on a bed of Coconut, Citrus Rice.

  • 8 Ounces Orange Juice
  • 8 Ounces Pinot Grigio
  • 1 Teaspoon Butt Kickin' Blacken, Jamaican Jerk
  • 16 Ounces Grouper


  • 1/2 Large Red Bell Pepper, minced
  • 1/2 Medium Red Onion
  • 3 Tablespoons Sweet Pepper Relish
  • 2 Teaspoons Butt Kickin' Blacken, Jamaican Jerk
  • 1/4 Teaspoon Ground White Pepper
  • 3 Tablespoons Mayonnaise, Hellmann's, as needed

  • 1 Lime, juiced, to drizzle on top

1. Place the orange juice, wine, blacken, and grouper in a Teflon lined fry pan, Place a lid on it and bring it to a boil. Poach the grouper for about 10 minutes, then flip it over and continue cooking until it's tender (5 - 10 minutes longer. Remove and let cool.

2. Mix the dressing in a bowl large enough to hold the finished product. Cut the grouper into 1/2" - 3/4" pieces and add to the dressing. Toss gently to combine all of the ingredients, and add a little more mayonnaise if needed, but just enough to hold it all together. You toss is gently so that you don't break up the pieces of grouper.

3. This is really best if you make it a day ahead of time, and store in it the refrigerator. This extra time will let the flavors blend together better.

Drizzle with fresh lime juice just before serving, to bring out the flavors.

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Grouper Salad Picture

Grouper Salad