Grilled Grouper with Cucumber-Watermelon Salsa

Main Course

Recipe courtesy of Grill Nation by David Guas; photo Johnny Autry

Serves 4

  • 4 (4-oz.) grouper fillets
  • 1 tsp. freshly ground black pepper
  • 1 tsp. table salt, divided
  • 3 Tbsp. olive oil, divided
  • 2 cups chopped seedless watermelon
  • ¼ cup chopped pitted kalamata olives
  • ½ English cucumber, chopped
  • 1 small jalapeño pepper, seeded and minced
  • 2 Tbsp. minced red onion
  • 2 Tbsp. white balsamic vinegar

Grilled Grouper

Click image to enlarge



Light charcoal grill or preheat gas grill to 350° to 400° (medium-high). Sprinkle fillets with black pepper and ½ tsp. salt. Drizzle with 2 Tbsp. oil.

Grill fillets, covered with grill lid, 3 to 4 minutes on each side or just until fish flakes with a fork.

Meanwhile, combine chopped watermelon, next 5 ingredients, remaining ½ tsp. salt, and remaining 1 Tbsp. oil. Serve with grilled fillets.


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