Grouper Tacos

While there are plenty of fish in the sea, and some of them make damn fine tacos, the best way to top a tortilla is with fresh, seasoned grouper. It’s meaty but not fishy and takes flavors well. Here’s a very simple way to bring that grouper goodness to your table. You’ll need some kind of sauce, too, but we leave that to your discretion. Our favorite (as shown above) is pico de gallo. That’s just diced tomatoes and onions kicked up with some lime juice and chopped cilantro (or, if you can find it, culantro, which has a less soapy flavor). A good add for the fish and the pico is some Chile Límon seasoning, which you should be able to find in your local Mexican tienda. While you’re there grab some Mexican table cream (crema), which is not sour cream, but a smooth dairy product that doesn’t challenge the flavor of the food.

2 6 oz. grouper fillets, cut into one-inch pieces

1 lime, juiced & zest reserved

2 Tbs. olive oil

Salt & pepper, to taste

12 corn tortillas, heated

3/4 cup shredded cheese

1 head lettuce, chopped

Preheat oven to 350°F.

Place first three ingredients in a bowl and fold
to coat.

Refrigerate for 30 minutes.

Heat sauté pan over medium heat.

Add fish and sear for 30 seconds on each side. Dust with salt and

Place sauté pan in oven for three minutes.

Stack two tortillas per taco. With a slotted spoon, place fish on center of tortilla.  Top with two tablespoons cheese, lettuce, and two tablespoons pico de gallo or your favorite salsa and serve.

Lighthouse Seafood is a family business,
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.

101 N. Country Club Rd.
Lake Mary, FL 32746

8780 E CR 466
The Villages, FL 32162