At Zoëtry Wellness Spas & Resorts, we serve up fresh seafood for our guests on a daily basis. However, you don’t have to miss the delicious food at Zoëtry once you return home! With this recipe for grilled grouper with plantains and salsa verde, we bring the taste of the Caribbean right to your dining room table.
- Olive oil-flavored cooking spray
- 1 under-ripe plantain
- 1/4 teaspoon salt, divided
- 2 (6-ounce) grouper fillets (about 1/2 inch thick)
- 1 tablespoon fresh lime juice
- 1 tablespoon minced fresh cilantro
- 1/2 cup bottled green salsa
- 2 tablespoons reduced-fat sour cream
- Chopped cilantro (optional)
- Heat a large grill pan coated with cooking spray over medium-high heat.
- Take a plantain and cut it in half, lengthwise. Slice each half crosswise into two pieces. Spray plantain pieces with cooking spray and grill four minutes on each side–or until golden and slightly soft. Sprinkle with 1/8 teaspoon salt.
- Drizzle the fish with juice, then sprinkle with 1/8 teaspoon salt and minced cilantro. Grill four minutes on each side, or until fish flakes easily when tested with a fork.
- Top fish with salsa and sour cream, and serve with plantain pieces. Garnish with chopped cilantro, if desired.
What are you waiting for? Let’s get cooking!
Zoëtry Paraiso de la Bonita Riviera Maya is located in a lush region of Mexico native to papaya trees. We serve many locally grown fruits and vegetables at our resort and always have fresh, ripe papayas on hand. The trees produce fruit all year making papaya an excellent ingredient in many of our favorite dishes.
Papaya has many excellent health benefits and is a rich source of minerals, fiber and antioxidants. Papaya is packed full of vitamin C as well as vitamin E and beta-carotene, three very powerful antioxidants. Papaya is also known to help prevent diabetes and heart disease.
The flesh of Mexican papaya has a bright red or pink hue, but can range from a rich orange color to a yellowish tint. Papayas with yellow flesh tend to be sweeter than the red or pink fruits. The inside of the fruit includes a black, round seeds encased in a gelatinous-like substance. The seeds are edible, but they have a bitter taste so most recipes remove the seeds.
Papayas can be enjoyed in many ways; eaten raw, cooked or mixed into a salad or salsa. Try this recipe for a sweet, yet spicy guacamole dip at home. If you want it spicier, turn up the heat with a little more crushed red hot chilies.
Caribbean Style Papaya Guacamole
- 2 tbsp coconut, sweetened, flaked, dried
- 1 small firm-ripe papaya
- 1 large firm-ripe avocado
- 2 tbsp lime juice
- 1 tbsp sugar
- 1/4 tbsp crushed dried red hot chilies
- In a 7-8” frying pan, stir coconut over medium-high heat until golden brown, about 3 minutes. Pour from pan; set aside.
- Cut papaya in half lengthwise. Discard seeds and peel. Then dice fruit into small cubes.
- Cut avocado in half lengthwise. Discard pit and scoop avocado out of the skin.
- Mix papaya and avocado with lime juice, sugar, and red chilies. Sprinkle with coconut.
- Serve with tortilla chips or spread on top of your favorite grilled chicken or seafood dish. Enjoy!