top of page
  • Writer's pictureGFP Staff

March Market Meal

Updated: Mar 30, 2023

To me, nothing says fresh produce and warm weather like mango salsa and the delicate flavor of local grouper. But what to pair with it? A simple bed of lettuce with wax beans and a savory brown butter dill vinaigrette! In hindsight, I should have sauteed the wax beans instead of blanching them to add more flavor, but overall this was something my friend and I enjoyed with a glass of peach wine.


Golden mango

Tri-color long sweet peppers



Wax beans

Red leaf lettuce

Mango Salsa:

1 golden mango, diced

1 avocado, diced

¼ C tri-color long sweet peppers, finely diced

¼ C cilantro, roughly chopped

Zest of 1 lemon

Juice of ½ lemon

1 tsp. honey

2 garlic cloves, minced

1 large shallot, minced

Brown Butter Dill Vinaigrette:

4 Tbsp. butter

Juice of ½ lemon

1 Tbsp. Dijon mustard

1 tsp. honey

1 Tbsp. dill

Mango Salsa Instructions:

Mix lemon juice and honey in a bowl with lemon zest, mango, peppers, garlic, shallot, and cilantro. To keep it from oxidizing, I like to dice the avocado closer to when I plate and gently fold it into the mixture. Add salt to taste. This recipe makes plenty of mango salsa. Save the rest or enjoy it on the side with tortilla chips.

Brown Butter Dill Vinaigrette:

In a small skillet, brown butter over medium heat. Once it turns a rich brown color, remove from heat, and whisk in Dijon mustard, honey, and lemon juice. It won't want to combine at first but keep whisking, and it will eventually come together. Add dill. (If you're a 'big dill' like me, add more than what the recipe calls for if you like the taste.)


Rinse and roughly chop/tear the red leaf lettuce. Blanch chopped wax beans, rinse in cool water, and drain. Combine with lettuce and vinaigrette. Pat your grouper dry and season with salt and pepper. Pan-sear for 2-5 minutes on each side, depending on the thickness of your filet. Assemble your dish, toast to a job well done, and enjoy!


bottom of page