Grouper with Sour Cherry Salsa

Ease of preparation rating: Moderate.

Yield:  4 servings.

Salsa

Ingredients:

1 can (16oz. or 450g) Pitted Sour Cherries

¼ cup (60 ml) red onion, finely chopped

1 jalapeno, seeded and finely chopped

1 tablespoon (15ml) fresh lime juice

1 tablespoon (15ml) fresh tarragon, chopped

2 tablespoons (30ml) olive oil

Salt and pepper, to taste

Method:

Strain the can of pitted sour cherries, keep both the juice and cherries separately.

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

Remove from heat, and place in refrigerator to cool completely.

In a mixing bowl, combine 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.

Grouper with Sour Cherry Salsa

Ingredients:

4 portions of Grouper (6oz. or 180g each)

2 tablespoons (30ml) canola oil, or non-stick cooking spray

Salt and pepper, to taste

Sour Cherry Salsa

Method:

Preheat oven to 350^oF (180^oC).

Heat oil in large skillet or griddle over medium-high heat.

Season fish with salt and pepper.

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

Flip and cook for another 2 minutes.

Place skillet in the hot oven and finish cooking 3-4 minutes.

Remove from heat and serve immediately.

Top the fish off with the Sour Cherry Salsa.

*Serve with Rainbow Zuchini Noodles. See recipe.