Grilled Gulf Grouper with Pickled Red Onion & Wild Arugula Salad & Satsuma Mignonette

Date Added: Nov 4, 2010 Fusion Entrees
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Prep Time

15 mins

Cook Time

25 mins

Ready In

40 mins



*to adjust serving size click on "serving box".


Gulf Grouper grilled and topped with a delicious wild arugula salad. You will have to make the pickled red onions in advance.


  • 4  Each 6 Ounces Fresh Gulf Grouper, skin off
  • 1
  • 2  Table Spoon(s) Olive Oil
  • 2
  •  To Taste Salt & Pepper
  • 3


    1. Heat a large saute pan over high heat
    2. Add olive oil to coat the bottom of the pan
    3. Season the fish with salt and pepper
    4. Sear the fish on both sides for 3 - 4 minutes each side.
    5. If your grouper is thick, you will need to finish it in a 350 degree oven for about 5 minutes
    6. Divide the arugula between four plates
    7. Place the grouper on top of the greens
    8. Top the fish with a pinch of the pickled red onions and garnish with fresh Satsujma segments and a final drizzle of the mignonette

    Pickled Red Onions & Wild Arugula Salad


  • 1 Each Red Onion, julienned
  • 3 Table Spoon(s) Pickling Spice
  • 1/4 Cup(s) Sugar
  • 1/2 Cup(s) Water
  • 1/4 Cup(s) Sugar
  • 1/2 Cup(s) White Balsamic Vinegar
  • 12 Ounce(s) Weight Wild Arugula
  • 1 Each Satsuma, segmented
  • Directions

    1. In an airtight container, add the sliced red onion, balsamic vinegar, water, sugar and pickling spice together and refrigerate for two days
    2. Toss the arugula with some of the mignonette, reserving some to drizzle later

    Satsuma Mignonette


  • 3 Each Satsuma Oranges, juiced
  • 1/4 Cup(s) White Balsamic Vinegar
  • 2 Table Spoon(s) Chives, minced
  • 1 Each Shallot, minced
  • 3 Table Spoon(s) Sugar
  • 3 Table Spoon(s) Olive Oil
  • To Taste Salt & Pepper
  • Directions

    1. Combine the Satsuma juice with the balsamic vinegar, chives, shallot, sugar, olive oil, salt and pepper

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