Cajun Grouper with Fruit Salsa

Cajun Grouper with Fruit SalsaCelebrating Cinco de Mayo doesn’t have to mean dolloping on sour cream and cheese or carb-heavy tortillas. If you want to make something festive but clean and simple, I have the perfect recipe for you! The combination of the spicy cajun seasoning and the sweet fruit is super yummy!


  • 1 lb. wild grouper, cut into 5 or 6 oz. filets
  • 1 Tbsp. extra virgin olive oil or coconut oil
  • 1 tsp. cajun seasoning (see below)
  • 1 cup pineapple chunks
  • 1 mango diced
  • Juice of 1 lime
  • 2 Tbsp. fresh cilantro, chopped

Brush baking dish with a small amount of olive oil to prevent sticking. Place grouper filets in baking dish. Drizzle with oil and spread evenly over fish. Sprinkle with cajun seasoning. I use the “Slap Ya Mama” brand which only includes salt, red pepper, black pepper and garlic. If you can’t find this brand, you can combine these ingredients to make your own. Place fish in the oven under broiler and cook for approximately 20 minutes until the fish is cooked through and lightly browned on top.

While the fish is cooking, prepare the salsa by combining the chopped pineapple, mango, lime juice and cilantro in a small bowl. Mix well.

Place cooked fish on plate and top with salsa and a sprinkle of cilantro. Serve with brown rice and vegetable (I used asparagus) or black beans.

If you like the idea of wrapping this up in a tortilla, this would make a delicious fish taco! I like the Food for Life brand Sprouted Corn Tortillas with only organic sprouted corn, water, sea salt and lime. You could add some avocado in there too. Yum!

To adjust for the kiddos, simply don’t put the cajun seasoning on one or two of the grouper filets. Just use salt and pepper instead.

Feliz Cinco de Mayo!

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