Blackened Grouper with Pineapple Green Chile Salsa

Blackened Grouper with Pineapple Green Chile Salsa


  • 2 filets grouper (or any flaky white fish)
  • 2-3 tablespoons Cajun seasoning
  • 2 tablespoons neutral cooking oil
  • Brown or white rice
  • 1 cup fresh pineapple, diced
  • 1/2 red bell pepper, diced
  • 1/4 red onion, diced
  • 1/2 fresh jalapeno, diced
  • 2 fresh limes
  • Fresh cilantro
  • 1/2 cup 505 Southwestern Flame Roasted Green Chile
  • 2 tablespoon honey
  • Salt and pepper


Start by making salsa. In a bowl combine diced pineapple, bell pepper, onion, jalapeno, juice of 1 lime, 1-2 tablespoons of cilantro, 505SW Flame Roasted Green Chile, honey, salt, and pepper. Stir to combine and taste. Adjust seasoning, if needed. Cover in plastic wrap and transfer to the fridge while you cook the fish and rice. 

Cook your rice according to instructions. 

Season the fish in Cajun seasoning. Generously cover all sides. In a pan, heat 2 tablespoons neutral oil over medium heat. Once oil is hot add the fish. Cook 4-6 minutes per side. This will depend on the thickness. Once the fish is firm to the touch and cooked through, remove from heat. 

To assemble, plate rice in a shallow dish or bowl. Top with fish and salsa. Swirl additional green chile for added heat and garnish with fresh cilantro and lime juice.