I’ve been seeing a wide variety of fish available lately at our local Whole Foods Market–  everything from the basics like wild salmon, trout and cod to exciting varieties like grouper, red snapper, Dover sole, and even whole fish that can be roasted or grilled.  It is fun to experiment with available products like seafood that might be outside of your normal routine –take this wonderful recipe from Cooking Light magazine for a seared grouper with a fresh relish.

Grouper is a member of the sea bass family and when cooked, is flaky, flavorful and delicious.  Searing the fish in a touch of olive oil is not only a quick way to cook grouper, but also a lovely way to ensure a crispy crust and a flaky interior.  The relish that accompanies this dish would also be wonderful with pork–a mixture of fresh vegetables, black-eyed peas and green olives for a briny kick.  Consider this relish with cooked shrimp and a serving of white rice as well.

(To view this recipe, click on the following link: http://www.cookinglight.com/recipes/seared-grouper-black-eyed-pea-relish)

Tagged: black eyed peas, black-eyed pea relish, cherry tomatoes, Cooking Light, fish, fish filet, green olives, grouper, jalapeno pepper, leeks, red onion, seared fish, seared grouper