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Jerk Grouper and Mango Salsa

Jerk Grouper and Mango Salsa

Jerk or Blackened Grouper with Tropical Mango Salsa


2 mangos, chopped
1 cup chopped pineapple
1 red bell pepper, chopped
1 poblano pepper, chopped
½ cup chopped fresh cilantro
1 teaspoon lime zest
¼ cup fresh lime juice
1/2 tsp salt
1 tsp minced garlic
4 (8-ounce) fresh grouper fillets
¼ cup olive oil
1 1/2 Tbsp Cultivate Jerk or Blackened Seasoning (Our Blackened will be spicier than our Jerk)
  1. In a large bowl, combine mango, pineapple, red bell pepper, poblano, cilantro, lime zest, lime juice, garlic, and ½ teaspoon salt, stirring to combine well. Cover, and refrigerate for at least 1 hour.
  2. Oil grill grate and preheat grill to medium-high heat (350° to 400°).
  3. Brush both sides of grouper fillets with olive oil, and sprinkle both sides of fish with Jamaican Jerk or Blackened Seasoning. Grill fish, covered with grill lid, for 3 to 4 minutes on each side, or until fish just begins to flake.  Serve immediately, topped with mango salsa
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