Fresh Grouper Salad With Mango and Jicama
2 pieces- 8 ounce cuts of Grouper skin off (order for online shipping here)
1/2lb spring mix
2 tbs Olive Oil
Parsley- For garnish
1 Mango thinly sliced (like french fries)
1/4-1/2 Jicama, thinly sliced
2 tsp balsamic pearls (ask one of our salesmen)
1 perserved Lemon
2 tbs of juice from container or preserved lemons (we carry these!)
Roasted Cashews- For Garnish
Salt and pepper to taste
1. Sauté the grouper at a medium high heat with sea salt and cracked pepper. Do 3-4 minutes per side or until internal temperature is 145 degrees.
Salad and garnishes:
1. Toss spring mix with light oil.
2 Toss Jicama and mango with preserved lemon juice and salt and pepper to taste
3. Cut preserved lemon and brown for color and presentation.
4. Place salad on desired plate or bowl and put grouper on top- add mango and jicama mix with cashews around and balsamic pearls sprinkled as desired.