Grouper with Tomatillo Salsa

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
275
protein 
26 g
sodium 
603 mg
carbohydrates 
31 g
fat 
6 g
fiber  
5 g
cholesterol 
42 mg
Servings 
4
Ingredients 

Southwest Green Cabbage Salad
2 cups shredded green cabbage
1 Tbsp fresh lime juice
1 Tbsp chopped fresh cilantro
½ tsp sea salt

Tomatillo Salsa
4 med tomatillos, outer paper removed
1 Roma tomato, diced
1½ tsp fresh chopped oregano
½ tsp minced jalapeño pepper
1½ tsp fresh lime juice
1½ tsp rice vinegar
¼ tsp sea salt

4 corn tortillas
1 Tbsp canola oil
1 lb red grouper, cut into 4 equal portions
4 tsp Latin Spice Rub

Instructions 
  1. Place cabbage in a large bowl and slightly bruise with a meat mallet. Add remaining ingredients and mix to combine. Let marinate in refrigerator for at least 2 hours. Discard left over juice.
  2. Preheat oven to 375F. Lightly coat a baking sheet with canola oil spray. Place tomatillos on baking sheet and place in oven for 15 to 20 minutes, or until roasted. Cool and chop.
  3. In a medium bowl, combine tomatillos with remaining ingredients for salsa. Set aside.
  4. Preheat grill.
  5. Brush tortillas with canola oil. Stack and cut into thin strips. Spread on sheet pan and bake until crispy, 5 to 10 minutes, being careful not to burn.
  6. Rub each grouper fillet with 1 teaspoon of Latin spice mixture. Grill 3 to 5 minutes on each side, or until cooked through.
  7. Serve ½ cup Southwest Green Cabbage Salad with ¼ cup Tomatillo salsa and top with fish fillet. Divide tortilla strips into 4 servings. Sprinkle over fish.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.