Blackened Grouper Filet served over Zoodles with Avocado Pesto, and Pineapple Citrus Salsa

This dish is a classic Floribbean cuisine item. Grouper is an abundant fish found in the waters off of the Florida coast, alongside some of the best known crops of oranges and tomatoes. With an avocado pesto, changing the classic pesto sauce to avocado base, creates a sauce that compliments the smokiness and spiciness of the grouper, and the cooling crisp sensation of the salsa on top ties the dish together. Perfect for a heart healthy, lean menu item and highlighting the delicate taste of grouper.

2020 AHF Virtual Culinary Showcase – Winners of the People’s Choice Award

Timothy Schoonmaker, MBA, CEC, WCEC, CCA, CDM, CFPP, FMP, MCFE, Director and Executive Chef and Jon Smith, Operations Manager
Centra Health (Lynchburg, Virginia)

Download Recipe: PDF

Market Basket items used: Grouper, Oranges, Tomatoes, Avocado, and Eggplant

Equipment Needed: Zoodler, cutting boards (2), chef’s knife, paring knife, stainless steel bowls (4), Sauté Pans (2), spatula (2), tongs (2), Induction burners (2), blender or robot coup (1), plates for serving

Cost Per Plate: $5.21

Nutritionals: 561 calories, 14 grams of fat, 315 mg of sodium

The 2020 AHF Virtual Culinary Showcase requirements included a video submission from the finalist team. Watch the Centra Health team introduce their original recipe and use of the mystery ingredient, Pure Maple Syrup.


Additional information

Cooking Method




<500mg sodium, 10-20g fat, 500-700cal/portion