Skip to main content

Sautéed Grouper Cheeks on Rice Tabbouleh*

Serves 6

24 oz grouper cheeks
Flour (to dust)
Pepper to taste
Rice Tabbouleh
1 T mix inestet pad chies and chiffonade of mint

Season and flour grouper cheeks. Sauté in cooking spray until golden brown.

Place on beds of Rice Tabbouleh, spoon the Tomato Vinaigrette over the grouper, and garnish with mint and chives.


  • Serve with zucchini and yellow squash fans.
  • Grouper fillets, snapper, or halibut may be substituted for the grouper cheeks.
Close Menu