Grouper with Tomatillo Salsa

date: October 26, 2012

Nutrition Information (per serving)

26 g
603 mg
31 g
6 g
5 g
42 mg

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

  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.

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