Coppola Feast

Sauteed Grouper with Tomato-Avocado Salsa

Green And Lean

Sauteed Grouper with Tomato-Avocado Salsa paired with Diamond Collection Chardonnay

Piece of chicken topped with a tomato avocado salsa.


25min Prep, 15min Cook, 40min Total


  • 3 Roma tomatoes, chopped
  • 3 avocados, pitted and diced
  • ⅓ cup chopped fresh cilantro
  • 3 Tbsp fresh lime juice
  • 1½ tsp garlic powder
  • ¾ tsp salt, divided
  • ½ tsp pepper, divided
  • 6 (4-oz) grouper fillets
  • 2 Tbsp canola oil


  1. Combine tomato, avocado, cilantro, lime juice, garlic powder and ½ tsp each salt and pepper. Sprinkle fish with remaining ¼ tsp each of salt and pepper.
  2. Heat oil in a nonstick skillet over medium-high heat. Add fish; cook 3 to 4 minutes per side or until fish flakes with a fork.
  3. Top each serving evenly with tomato mixture.

Side Dish Ingredients

  • 1 Tbsp canola oil
  • ½ cup chopped red onion
  • 2 (15-oz) cans no-salt-added black beans, drained and rinsed
  • 2 Tbsp fresh lime juice
  • 2 Tbsp water
  • 1 jalapeño pepper, minced
  • ½ tsp salt
  • 6 (6-inch) corn tortillas, warmed

Side Dish Instructions

  1. Heat oil in a large nonstick skillet over medium heat; add onion and jalapeño. Sauté 5 minutes or until tender; stir in black beans, lime juice, and water.
  2. Cook 1 to 2 minutes or until thoroughly heated; stir in jalapeño and salt.
  3. Serve beans and tortillas alongside fish.


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