Pan-Roasted Grouper with Carolina Gold Rice Salad

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Try making this recipe from South Carolina for lunch or dinner for the perfect adventure at home! The Pan-Roasted Grouper with Carolina Gold Rice Salad might take you away to the beaches for a night while still incorporating the ingredient of the week: grapefruit! Save any of the leftover vinaigrette for the Grapefruit Salad.

Image and recipe source: The 2015 Healthy Lunchtime Challenge Cookbook

Pan-Roasted Grouper with Carolina Gold Rice Salad

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• CourseKid Friendly, Main Dish

Pan-Roasted Grouper with Carolina Gold Rice Salad Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List CourseKid Friendly, Main Dish

Ingredients

For the Rice Salad:

• 2 cups Carolina gold rice or wild rice
• 10 ounces baby spinach stems trimmed
• leaves androughly chopped
• 1/2 red onion peeled and diced
• 1 pint multicolor cherry tomatoes halved
• 3 cups red grapes halved

For the Vinaigrette:

• 1/2 cup ruby red grapefruit juice
• 1/4 cup balsamic vinegar
• 1 teaspoon yellow miso paste
• 2 teaspoons salt
• 1 teaspoon pepper
• 3/4 cup extra virgin olive oil

For the Grouper:

• 4 4-ounce grouper fillets or another firm fish
• 2 tablespoons canola oil
• 1 tablespoon unsalted butter optional
• salt and pepper to taste

Servings:

Units:MetricUS Imperial

Instructions

1. In a large stockpot, bring 12 cups of water to a boil over medium heat. Add the rice, bring back to a boil, then reduce the heat to low and simmer, uncovered, for 30 minutes, or until the rice is tender. Drain the rice in a colander and keep warm.
2. Meanwhile, make the Vinaigrette: In a small bowl, whisk together the grapefruit juice, balsamic vinegar, miso paste, salt, and pepper. Add the oil in a thin stream, whisking until emulsified. Reserve ¼ cup of the vinaigrette.
3. Pat the fish fillets dry with a paper towel and place in a plate or in a shallow dish. Sprinkle both sides of the fish with salt and pepper, and then brush both sides with the reserved vinaigrette. Marinate as you make the salad.
4. When the rice is done, fluff with a fork and transfer to a very large bowl. Add the spinach, red onion, tomatoes, grapes and remaining vinaigrette, and toss.
5. To cook the fish: Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the canola oil. Place the fillets in the pan (skin side down if you're using fish with skin), laying them down away from your body. Reduce the heat to medium and let sizzle 2 to 3 minutes, or until the fish is golden. Carefully flip the fillets and add butter to pan, if using. Continue cooking until golden all over and cooked through, 1 minute more, depending on the thickness of your fish.
6. Serve ½ a fillet with rice salad.

Recipe Notes