Caribbean Grouper with Mango, Pear & Avocado Salad

From the 1999 KLO dinner — Caribbean

Caribbean Grouper with Mango, Pear & Avocado Salad

• 3 lbs black grouper fillet, skin on
• 4 mangos, cut in 1/4″ strips
• 6 red pears, cut in 1/4″ strips
• 1/2 lb cleaned baby spinach
• 3 Haas avocados, cut in 1/4″ strips
• walnut oil
• juice of 2 oranges
• juice of 1 lime

Caribbean Seasoning:

• 6 Tbsp minced garlic
• 6 Tbsp minced onion
• 6 Tbsp dried onion
• 2 Tbsp allspice
• 1 Tbsp chipotle
• 2 Tbsp Hungarian paprika
• 2 Tbsp brown sugar
• 4-1/2 tsp thyme
• 4-1/2 tsp cinnamon
• 1-1/2 tsp nutmeg
• 1/2 tsp ground habanero
• zest of 2 lemons

Prepare a wood or charcoal grill and let it burn down to embers. Rub on the Caribbean seasoning in long strokes. Let sit for 15 minutes. Grill for 8 minuets on one side and 6 minutes on the reverse side. Remove from grill and keep hot.

Lightly oil the fruit with walnut oil and grill over hickory wood for 3 minutes. Place in a bowl with the fruit juices and toss. Serve on top of baby spinach and avocado.