Make it at Home: Grilled Grouper with Plantains and Salsa Verde

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.

Ingredients:ZOPDB Finished

  • 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!

Make it at Home: Ahi Tuna Appetizer

It seems only fitting that while at Zoetry Agua Punta Cana, our guests enjoy delicious seafood. That’s why, we offer a number of seafood dishes in our restaurants that are sure to delight our visitors. Today, we thought we’d provide you with the recipe for one of our favorite appetizers — Ahi Tuna. If you try this recipe at home, let us know what you think in a comment below!


  • 2 (6-8 ounce) ahi tuna steaks
  • 2 Tbsp dark sesame oil
  • 2 Tbsp soy sauce
  • 1 Tbsp of grated fresh ginger
  • 1 clove garlic, minced
  • 1 green onion (scallion) thinly sliced
  • 1 teaspoon lime juice

What to do: 

  • Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
  • Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side. If you like your tuna a little more well done, feel free to cook them a little longer.
  • Remove from pan and slice into 1/4-inch thick slices. Serve with mango or pineapple salsa.

Photos of Zoetry Agua Punta Cana, Punta Cana

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