Grilled Grouper with Red and Golden Tomato Relish

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

This recipe is from Robbin Hass, chef at the Colony Bistro in Miami’s South Beach. Chef Hass prepares this dish with Florida black grouper, but any firm-fleshed whitefish fillet can be substituted. In recent years, salsas and relishes have replaced the butter-based sauces that used to be standard with fish.