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) |
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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 |
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| 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
