<a href="/tag/frank-sauer/">By Frank Sauer

Ingredients (fish):

* 2 pounds fresh grouper

* 12 potato dinner rolls

* Juice of 1 whole lime

* 2 tablespoons olive oil

* 1 tablespoon salt and pepper

Ingredients (mango salsa):

* 2 whole ripe mangos

* 1 large cucumber

* 1 jalapeno

* 1/4 red onion

* Juice 1 whole lime

* Juice of 1/2 lemon

* 2 tablespoons olive oil

* 1 tablespoon salt and pepper


1. Cut the fresh grouper into 3-inch portions.

2. Creating the marinade, add fresh-squeezed lime juice, olive oil, salt and pepper into a mixing bowl along with the portion-sized grouper.

3. Mix until all the fish is evenly coated.

4. Leave to rest for 10-20 minutes.

5. Building the mango salsa, peel and dice the ripe mangos and red onion.

6. De-seed and finely chop the cucumber and jalapeno.

7. Add the fresh juices from the lemon and lime as well as the olive oil and salt and pepper.

8. Stir all the ingredients thoroughly.

9. Set aside the salsa.

10. For grilling, add the pre-portion grouper to a smoking hot grill for 2 -3 minutes a side. (When finished the grouper should be slightly firm to the touch.)

11. For the final touch, add cooked grouper to the potato slider rolls along with a healthy tablespoon of delicious mango salsa.


Find more tasty recipes for your next tailgate.

Chef Frank (Frank Sauer) started his cooking career by the age of 16 making pizzas and washing dishes at local restaurants. Throughout high school and college he developed his skills with a focus on French and American cuisines. By the age of 21 he started working full time as an Executive Chef at Sierra Food Service. Career highlights included serving at The Netherland Club in NYC and the AT&T world headquarters executive dining. After many years cooking, he began catering and consulting for the independent film industry, credits include the movies “Ten Benny” and “Restaurant.”


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