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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grouper with Black Bean, Corn, and Tomato Salsa


6 grouper filets, 6–8 ounces each

1/2 cup No-Stick Grilling Marinade for seafood (page xxx)

1 Tbl kosher salt

1/4 tsp black pepper

Black Bean, Corn, & Tomato Salsa

1 Tbl olive oil

1/4 cup yellow onion, minced

2 tsp  garlic, minced

1/2 tsp salt

1/2 tsp cumin

1/4 tsp coriander

1/8 tsp dry oregano

1 can Rotel tomatoes (10 ounces)

1 cup canned black beans, drained and rinsed

1 cup fresh sweet corn, cut from the cob

1/4 cup green onions, thinly sliced

2 tsp fresh lime juice


Rub the fish filets with the marinade and refrigerate for 20 minutes. Season the fish with the kosher salt and black pepper.

Prepare the grill. Place the fish on direct high heat and cook until opaque in the center, about 8-10 minutes. Turn the fish once while cooking. Do not overcook.

Serve with the Salsa.

Black Bean, Corn, & Tomato Salsa

Place the olive oil in a small stainless steel sauce pot over medium heat. Add the onions, garlic, salt, cumin, coriander, and oregano to the warm oil and cook 5 minutes, stirring often. Do not brown. Add the Rotel tomatoes and simmer for 2-3 minutes. Add the black beans and corn and cook five minutes more. Stir in the thinly sliced green onions and lime juice and remove from the heat.

Best if made at least one day in advance. Allow salsa to reach room temperature before serving.

Yield: 3 cups

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