Grouper and Fig Salad

Makes 4 servings

The Thanksgiving and Football Watching foods always leave me feeling rather sluggish after the holiday weekend. Monday hits me hard! I am making this super easy recipe this evening to hopefully recover my body with some good greens, healthy proteins, and fats so that the remainder of the week will be productive and fulfilling!

I personally love eating and especially eating holiday foods, but to keep energized and excited and ready for all the social activities throughout the season, I try to pack in some lighter, more refreshing dishes to keep me all perky and joyful all season long! This recipe will help you to not become a Scrooge!

4 (4-6 ounce) fillets skinless grouper

1 tablespoon avocado oil

1/2 teaspoon sea salt

1/4 teaspoon ground cardamom

1/4 teaspoon ground black pepper

5 ounces arugula

8 ounces figs, quartered

1/4 cup crumbled goat cheese

1/4 cup quartered Castelvetrano olives

1/4 cup toasted sliced almonds

1/4 cup fresh squeezed lemon juice

1 tablespoon raw honey

3 tablespoons extra-virgin olive oil


Sprinkle the grouper fillets evenly with salt, cardamom, and pepper. In a large skillet, over medium heat, add oil. When the oil glides easily to coat the pan, add the fish flesh side down. Add the butter and cook until the fish is golden brown, about 4 minutes. Using a fish spatula, carefully turn the fish over and cook about 4 minutes more or until the fish flake easily. Remove from pan and place each fillet on a plate.


Meanwhile, on four plates, divide the arugula evenly and top with figs, goat cheese, olives, and almonds.


In a small bowl, stir together lemon juice, honey, and olive oil. Drizzle evenly over the fish and the salad. Serve immediately.