Grilled Grouper and Zucchini Succotash

Makes 4 servings

Memorial Day is this coming Monday and that means spending some time out of town and enjoying the lake, beach, or mountains. While you’re on vacation and need a break from going out, try out this recipe. It’s light, nutritious, and delicious. All you need is a grill to make this from beginning to end. IF you want a little bit extra on your plate, serve with some crusty bread or grill some asparagus as an additional side. Don’t forget a nice chilled glass of white wine to set the tone for the evening!

1 large red bell pepper

2 medium zucchini, quartered

2 ears yellow corn, shucked

2 tablespoons chopped parsley

1/4 cup chopped green onions

1 teaspoon sea salt, divided

1/2 teaspoon ground black pepper, divided

1/2 teaspoon smoked paprika, divided

4 (6-7 ounce) skin-on grouper fillets

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

Preheat grill to 450°. Spray the vegetables with avocado spray. Place the pepper on the grill and cook, occasionally rotating until all sides have a light char and the pepper is tender. Remove from the grill and place in a bowl and cover with plastic wrap immediately. Let cool for about 10 minutes or until cool enough to touch.

Meanwhile, grill the zucchini and corn until tender and lightly charred. Remove from grill. Using your knife, remove the kernels of the corn from the ear and place in a bowl. Chop the zucchini and place in the bowl with the corn.

Once the pepper has cooled, gently remove the outer skin of the pepper. Remove the stem and chop the pepper. Add to the bowl with the corn and zucchini along with 1/2 teaspoon salt, 1/4 teaspoon each ground black pepper, and 1/4 teaspoon smoked paprika. Stir in the parsley, green onions, lemon juice, and olive oil until combined.

Meanwhile, spray the Grouper with avocado oil spray and sprinkle the Grouper evenly with the remaining salt, pepper, and smoked paprika. Add to the grill and cook 4 -6 minutes per side or until flakey. Remove from the grill and serve immediately with the zucchini succotash.

Pro Tip: use a fish spatula to gently turn the fish and make sure the grill is completely cleaned off before adding the fish so that it does not stick. Keep the lid shut so that the grill grates stay hot.