Adapted from The NFL Gameday Cookbook by Ray Lampe and published by Chronicle Books
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.
In a glass bowl, mix all the ingredients together. Cover and refrigerate for an hour. Mix again before serving. Makes about 2 cups