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Name: Carribean Grouper with Mango, Pear And Avocado Salad
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Juice of 2 oranges; 6 Red pears sliced 1/4" strips; 3 lb Black Grouper fillet skin; Walnut oil; 3 Haas avocados sliced 1/4" strips; 4 Mangos sliced 1/4" strips; 1/2 lb baby spinach Cleaned; Carribean Rub Or Jerk Rub; Juice of 1 lime

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INGREDIENTS

Juice of 2 oranges
6 Red pears ; sliced 1/4" strips
3 lb Black Grouper fillet ; skin
Walnut oil
3 Haas avocados ; sliced 1/4" strips
4 Mangos ; sliced 1/4" strips
1/2 lb baby spinach ; Cleaned
Carribean Rub ; Or Jerk Rub
Juice of 1 lime

Servings

INSTRUCTIONS

* Note: See the "Carribean Rub Or Jerk Rub" recipe which is included in this collection. Prepare a wood or charcoal grill and let it burn down to embers. Rub the Carribean Rub Or Jerk Rub seasoning on the grouper in long strokes. Let sit for 15 minutes. Grill for 8 minuets on one side and 6 minutes on the reverse side. Remove from grill and keep hot. Lightly oil the fruit with walnut oil and grill over hickory wood for 3 minutes. Place in a bowl with the fruit juices and toss. Serve on top of baby spinach and avocado. This recipe yields ?? servings. Recipe Source: GRILLIN & CHILLIN with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3609 ) Recipe by: Bobby Flay and Jack McDavid

NOTES

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Carribean Grouper with Mango, Pear And Avocado Salad

Juice of 2 oranges
6 Red pears sliced 1/4" strips
3 lb Black Grouper fillet skin
 Walnut oil
3 Haas avocados sliced 1/4" strips
4 Mangos sliced 1/4" strips
1/2 lb baby spinach Cleaned
 Carribean Rub Or Jerk Rub
 Juice of 1 lime

* Note: See the "Carribean Rub Or Jerk Rub" recipe which is included  in this collection.    Prepare a wood or charcoal grill and let it burn down to embers. Rub  the Carribean Rub Or Jerk Rub seasoning on the grouper in long  strokes. Let sit for 15 minutes. Grill for 8 minuets on one side and  6 minutes on the reverse side. Remove from grill and keep hot.  Lightly oil the fruit with walnut oil and grill over hickory wood for  3 minutes. Place in a bowl with the fruit juices and toss. Serve on  top of baby spinach and avocado. This recipe yields ?? servings.    Recipe Source: GRILLIN & CHILLIN with Bobby Flay and Jack McDavid  From the TV FOOD NETWORK - (Show # GR-3609 )    Recipe by: Bobby Flay and Jack McDavid

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Nutrition

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Serving Size: 1 Serving (4283g)
Recipe Makes: 1

Calories: 3499
Calories from Fat: 962 (27%)

Amt Per Serving		% DV

	Total Fat 106.9g	142 %
	Saturated Fat 16.7g	84 %
	Monounsaturated Fat 63g
	Polyunsanturated Fat 16.4g
Cholesterol 497.3mg		153 %
Sodium 961.3mg		33 %
Potassium 13624.1mg		359 %
Total Carbohydrate 387g		114 %
	Dietary Fiber 93.9g	375 %
	Sugars, other 293.2g
Protein 288.6g		412 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3499

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