Grouper With Tropical Fruit Relish
Created by jclawson
, Thursday, 02 December 2010
The next time you’re in the St. Petersburg, Florida, area, make reservations for the famous Sunday brunch at the Renaissance Vinoy (727-894-1000). Built in 1925, the hotel is a historic treasure, and motorhome and car parking is plentiful along the waterfront. (The hotel also has valet parking for cars.) After brunch, look over the hotel’s displays of memorabilia from the 1920s and see the garden. Then stroll out to The Pier, which has an aquarium and shops. Or spend the afternoon in art and history museums that are just a short walk from the hotel.
This recipe was created by the Vinoy’s executive chef, John Pivar. Use fresh fruit where possible; substitute canned if necessary. Either way, the blend of tropical fruits makes a tangy finish for the flaky fish.
4 servings grouper, rubbed lightly with olive oil and grilled until flaky
One-fourth of a ripe pineapple, finely chopped (approximately 1-1/2 cups)
Half of a mango, finely chopped
Half of a papaya, finely chopped
Half of a red bell pepper, finely chopped
1 teaspoon fresh cilantro, minced
Juice of 1 lime
1 tablespoon rice wine vinegar
Salt, pepper to taste
Mix all ingredients (except fish) and chill until needed. To serve, spoon the relish over the grilled fish. This goes well with microwave-baked sweet potatoes and a wilted spinach salad, with macadamia nut cookies for dessert.