Grilled Grouper with Red and Golden Tomato Relish

Preparation info

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Appears in

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

Lighter, Quicker, Better

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.



  • 1 teaspoon whole cumin seed
  • 1 teaspoon whole coriander seed
  • ½ cup peeled, seeded, and diced (¼ inch) ripe red tomato
  • ½ cup peeled, seeded, and diced (¼ inch) ripe yellow tomato
  • 2 tablespoons finely diced red onion
  • 1 tablespoon fresh lime juice
  • 1 scallion, thinly sliced
  • 1 teaspoon honey
  • 1 teaspoon minced cilantro
  • teaspoon minced habanero, jalapeño, or other hot chili pepper, or more to taste


    1. Heat the cumin and coriander seeds in a small dry skillet over medium-low heat until fragrant, about 30 seconds. Grind in a mortar or spice mill. Combine the spices, tomatoes, onion, lime juice, scallion, honey, cilantro, and chili pepper in a bowl. Stir to blend. Let stand at room temperature about 1 hour.
    2. Heat a grill or broiler. Brush the grill or the broiler pan with olive oil. Lightly brush the fish fillets with olive oil and sprinkle with pepper. Grill or broil until the center turns opaque, about 5 to 8 minutes. Do not turn the fish.
    3. To serve, divide the salsa among 4 large dinner plates and spread in a thin layer. Place a portion of fish in the center of each plate. Garnish with sprigs of cilantro.