Recipe: Grilled Grouper with Tomato Papaya Salsa

Grilled Grouper with Tomato Papaya Salsa
alt.cooking-chien/moncadoit/1999

for the grouper:
1/4 cup fresh lime juice
1/4 cup chopped cilantro, divided
2 teaspoons olive oil
4 4-6 oz. grouper fillets
1/4 t. each: S&P

for the salsa:
1 cup each diced tomato, and diced papaya
2 tablespoons diced red onion
1 tablespoon chopped cilantro
1/2 t. each sugar and cumin
1/8 t. each S&P
dash of hot sauce

For the grouper: In a shallow dish, combine lime juice, 2 tablespoons cilantro and oil. Place grouper in dish; turn to coat. Cover and marinate in refrigerator 20 minutes; turn once.

Remove fillets from marinade; discard marinade. Sprinkle with salt and pepper. Place fillets in grill basket coated with cooking spray; coat grill rack with cooking spray; place on grill over medium-hot coals. Place basket on rack and grill, uncovered, 10 minutes on each side or until fish flakes easily when tested with a fork.

Transfer grouper to individual serving plates and top with salsa. Sprinkle remaining 2 tablespoons cilantro evenly over servings.

For the salsa: In a medium bowl, combine tomato, papaya, onion, 1 tablespoon cilantro, sugar, cumin, S&P, and hot sauce; mix well. Serve
at room temp.