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Grilled Grouper with Pico de Gallo and Tostones
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Mexico Authentic home cooking from Mexico, with US measurements.
Originally published on Cookpad Mexico as Mero a la plancha con pico de gallo y tostones.
A picture of Grilled Grouper with Pico de Gallo and Tostones.

Grilled Grouper with Pico de Gallo and Tostones

Chef Oso Panda
Chef Oso Panda @cook_2599704
República Dominicana

My favorite dish without a doubt. I could make many preparations with grouper fillet, one of them is grilled with a citrus, vegetables, and a crunchy side, in this case, fried plantain (Tostones).

My favorite dish without a doubt. I could make many preparations with grouper fillet, one of them is grilled with a citrus, vegetables, and a crunchy side, in this case, fried plantain (Tostones).

Read more

Grilled Grouper with Pico de Gallo and Tostones

Chef Oso Panda
Chef Oso Panda @cook_2599704
República Dominicana

My favorite dish without a doubt. I could make many preparations with grouper fillet, one of them is grilled with a citrus, vegetables, and a crunchy side, in this case, fried plantain (Tostones).

My favorite dish without a doubt. I could make many preparations with grouper fillet, one of them is grilled with a citrus, vegetables, and a crunchy side, in this case, fried plantain (Tostones).

Read more
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Ingredients

20 minutes
1 serving
  1. 1/2Grouper Fillet
  2. 1Green Plantain
  3. 1Red Onion
  4. 1Celery Stalk
  5. 1 HandfulCilantro
  6. 1/2 CupApple Cider Vinegar
  7. 2 TablespoonsLemon Juice
  8. 3Bell Peppers
  9. 1 CloveGarlic
  10. Frying Oil
  11. Thyme
  12. Oregano
  13. Salt and Black Pepper
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Steps

20 minutes
  1. 1

    Season the grouper fillet with oregano, thyme, and pepper, and let it sit for 15 to 20 minutes. Peel the green plantain, and in a pot with room temperature water and 2 tablespoons of salt, place the plantain.

  2. 2

    Dice all the vegetables finely, and in a bowl with vinegar and lemon juice, add all the vegetables, oregano, and salt and pepper. Chill in the refrigerator.

  3. 3

    In hot oil (356-374°F), fry the plantain slices cut into thick rounds of 1 1/2 inches until golden and tender inside. Drain, let rest, and then mash until forming a fine plantain dough. Do this with each one, fry again until crispy. Remove and season with salt and pepper.

  4. 4

    On a grill, place the grouper, add salt, and cook for 5 minutes on each side over medium heat. Remove, plate, and use the pico de gallo as desired. I recommend using the juice over the grouper. Bon Appétit!

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Chef Oso Panda
Chef Oso Panda @cook_2599704
Published in the US on April 22, 2025 08:55
República Dominicana
Chef & gastrónomo destinado a servir amor y felicidad en los alimentos.Contactos: Redes Sociales:@Chefosopanda /Chefosopanda@gmail.com WhatsApp: 1-829-508-4954
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