Grouper with Tomatillo Salsa
Southwest Green Cabbage Salad
2 cups shredded green cabbage
1 Tbsp fresh lime juice
1 Tbsp chopped fresh cilantro
1/2 tsp sea salt
4 med tomatillos, outer paper removed
1 Roma tomato, diced
1 1/2 tsp fresh chopped oregano
1/2 tsp minced jalapeño pepper
1 1/2 tsp fresh lime juice
1 1/2 tsp rice vinegar
1/4 tsp sea salt
4 corn tortillas
1 Tbsp canola oil
1 lb red grouper, cut into 4 equal portions
4 tsp Latin Spice Rub
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.
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.
In a medium bowl, combine tomatillos with remaining ingredients for salsa. Set aside.
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.
Rub each grouper fillet with 1 teaspoon of Latin spice mixture. Grill 3 to 5 minutes on each side, or until cooked through.
Serve 1/2 cup Southwest Green Cabbage Salad with 1/4 cup Tomatillo salsa and top with fish fillet. Divide tortilla strips into 4 servings. Sprinkle over fish.