Grilled Grouper with Lime and Mexicali Rice

Cod can be dull and boring--this recipe cranks it up--with the delicious flavor of charcoal--not a ton of spices. The fish was perfect--tender, meaty, hint of charcoal--yum.
The confetti rice was a treat. a little fussy to make, but was a great compliment to this dish
pss

Fresh grouper is a specialty at the Zamas resort. If you can't find chayote, a favorite winter squash of the Mayans, use zucchini.

Yield: 4 servings (serving size: 1 fillet and 1 1/4 cups rice)

Ingredients

• 4 (6-ounce) grouper fillets
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• 4 lime wedges
• Mexican Confetti Rice

Preparation

Rub fish with oil. Sprinkle with salt and pepper.

Heat a large nonstick grill pan over medium-high heat; coat pan with cooking spray. Add fish; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with lime wedges and rice.

Note: Nutritional anlaysis includes rice.

Cooking Light, DECEMBER 2004

Mexican Confetti Rice

Yield: 4 servings (serving size: 1 1/4 cups)

Ingredients

• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 cup long-grain rice
• 3/4 cup finely chopped peeled chayote
• 2/3 cup fresh corn kernels
• 1/2 finely chopped carrot
• 2 cups water
• 3/4 teaspoon salt

Preparation

Heat oil in a large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute. Stir in rice, chayote, corn, and carrot; sauté 3 minutes. Stir in water and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender.

Nutritional Information

Calories: 231 (12% from fat)

Cooking Light, DECEMBER 2004