Grilled Grouper with Heirloom Tomato Salsa

Name: Grilled Grouper with Heirloom Tomato Salsa
Yield: serves 4 to 6
Ingredients: 2 heirloom tomatoes (about 1 pound), cored and chopped; 2 tablespoons diced white onion; 2 tablespoons chopped fresh cilantro; Juice of 1 lime; 1 tablespoon extra-virgin olive oil; Sea salt and freshly ground black pepper; One 1 1/2-pound grouper fillet, about 1 inch thick, skin on; 1 tablespoon extra-virgin olive oil; 1 tablespoon chopped fresh cilantro; Sea salt and freshly ground black pepper; 1 lime, cut into wedges

December 14, 2011

Last time I was at the SeeWee, an old-school seafood restaurant outside Charleston, I had an incredibly good plate of grilled grouper with fresh tomato salsa. Not only was the fish superfresh and perfectly cooked, but the salsa, a rough mix of vine-ripe tomatoes, white onion, and cilantro, was so simple and bright that it enhanced the flavor of the fish perfectly without overpowering it. I was so fond of it that I’ve been re-creating it at home ever since. It’s just the sort of light, fresh supper you want in the dead of summer.

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