This post may contain affiliate links. This simply means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. Thank you for your support! All opinions remain my own.

Here is a seafood recipe that is going to for sure make a splash in your kitchen!

Spencer Watts totally kicks it with this Fish the Dish gem. With his zany charisma, passion for culinary, and hilarious one-liners there isn’t a lot to NOT like about Spencer. The guy can make pouring milk into a bowl of Frosted Flakes look inspiring.

The mild and unique flavor of grouper (seriously my new favorite fish), complemented by a fruity, tart and moderately spicy salsa, with a hint of tarragon.

There are so many killer flavors and textures going on here, your taste buds won’t know what to do with themselves.

After we binged-watched some Fish the Dish on Zliving, Sara decided she was going to give it a go, and totally nailed this recipe. She’s a great cook and gets excited to experiment. I love it when she gets inspired and tries new things. Bonus!

She made one health-conscious tweak, substituting standard butter with I Can’t Believe It’s Not Butter. Other than that, the recipe is as we saw it on the show.

Give it a try, you are gonna love it!

~Shawn

Grouper with Sour Cherry Salsa

Recipe by Spencer Watts, prepared by Sara Lentz Course: MainCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Make an impression on friends or family with this mouth-watering, white fish recipe from Spencer Watts! Seared and baked grouper, topped with sour cherry salsa and served on a bed of mixed-color zucchini noodles.

Ingredients

4, 4-6 ounce grouper portions
Produce
6 zucchini, mixed yellow and green
2 cloves garlic, thinly sliced
2 tbsp butter or butter subsitute
1 jalapeno pepper, seeded, and finely chopped
1/4 cup red onion, finely chopped
1 can sour cherries, pitted
1 tbsp fresh tarragon, chopped
Condiments
1 tbsp lime juice, fresh
Spices
Salt and pepper to taste
1 tsp dried chili flakes
Oils
2 tbsp canola oil
2 tbsp olive oil

Directions

ZUCCHINI NOODLES PREP
Using a hand or table-top spiralizer, spiralize zucchinis into a bowl. Mix to distribute colors. Cover and place into refrigerator for later use.
SOUR CHERRY SALSA
Strain can of pitted sour cherries. Keep the juice and cherries separately.

In a small sauce pan, heat the cherry juice over medium-high heat. Allow to reduce by half.

Remove from heat and place in refrigerator to cool completely.

In mixing bowl, combine lime juice, red onion, jalapeno, tarragon, salt and pepper.

Roughly chop the cherries and add them to the bowl.

Add the chilled and reduced cherry juice to the bowl, and mix well. Set aside for plating.
ZUCCHINI NOODLES
Heat butter or substitute in large skillet, over medium heat.

Place zucchini noodles and garlic into skillet. Add dried chili flakes, salt and pepper, and sauté for 5-8 minutes or until desired texture is reached.
GROUPER
Preheat oven to 350 deg F.

Heat oil in large skillet over med-high heat.

Season fish with salt and pepper.

Place grouper in hot skillet, and cook for 2-3 minutes or until slightly golden brown.

Flip and cook for another 2-3 minutes.
Remove from heat and set on top of zucchini noodles.

Top fish with the sour cherry salsa you made in Step 2.