Grilled Grouper Tacos with Citrus Salsa

Adapted from “The NFL Gameday Cookbook” by Ray Lampe and published by Chronicle Books

  • ¼ cup all purpose flour
  • 1 tablespoon good-quality chili powder
  • 1 tsp seasoned salt
  • 1 tsp black pepper
  • 1 lb Grouper fillets, patted dry with a paper towel
  • 2 tablespoons vegetable oil
  • 8 six-inch flour or corn tortillas
  • Citrus Salsa (recipe below)

In a small bowl, combine the flour, chili powder, salt, and pepper. Dust the fillets on both sides with the flour mixture.

Prepare the egg to cook direct at 400°. Put the grill pan on the egg to heat. With a paper towel oil the grill pan well. Put the fillets on the pan and cook for 4 to 5 minutes, then flip and cook another 4 to 5 minutes, or until the fish flakes when you poke it with a fork. Remove to drain on a paper towel. Transfer the fillets to a serving plate and break each into a few big pieces. Quickly grill each tortilla to warm. Divide the fish evenly among the tortillas and top with the Citrus Salsa.

Serves 4

Citrus Salsa

    • 3 large Roma tomatoes, seeded and diced
    • ½ cup large Roma tomatoes, seeded and diced
    • Supremes of 1 orange, chopped
    • Supremes of 1 large lime, chopped
    • 3 green onions, white and green parts sliced
    • 1 jalapeño, finely chopped (remove the seeds if you don’t want it spicy)
    • 2 tablespoons finely chopped fresh cilantro leaves
    • ½ tsp salt
    • ¼ tsp black pepper

 

In a glass bowl, mix all the ingredients together. Cover and refrigerate for an hour. Mix again before serving.  Makes about 2 cups

grouper-tacos-3086