The flavors of Florida inspired me to create this dish. Fresh grapefruit and orange, creamy avocado and the crunch of sweet white onion make for a light and refreshing accompaniment to grouper. A splash of tequila is a fun and feisty addition, but if you’d rather not use alcohol, you can leave it out and the salsa will still be delicious. If your market doesn’t have good-looking grouper, sub any firm, white fish.
Grouper with Citrus Tequila Salsa
The flavors of Florida inspired me to create this dish. Fresh grapefruit and orange, creamy avocado and the crunch of sweet white onion make for a light and refreshing accompaniment to grouper. A splash of tequila is a fun and feisty addition, but if you'd rather not use alcohol, you can leave it out and the salsa will still be delicious. If your market doesn't have good-looking grouper, sub any firm, white fish.
Ingredients
- 1 ½ pounds fresh grouper
- ½ medium grapefruit
- 1 medium orange
- 2 tablespoons white tequila
- 1 teaspoon sherry vinegar
- 1 teaspoon agave syrup, or use honey
- ¼ cup white onion, chopped
- ¼ cup cilantro, chopped
- 1 small avocado, cubed
- 1 tablespoon chipotle powder mixed with ½ teaspoon kosher salt
Instructions
- Preheat the oven to 375. Place the grouper on a baking sheet, drizzle with olive oil, and pat the chipotle/salt mixture on top of the fish and set aside (in the refrigerator if not baking for more than 15 minutes or so).
- Working over a bowl, peel the orange and grapefruit and separate the segments. Cut the grapefruit segments into 3-4 pieces and place in the bowl, and cut the orange segments into 2-3 pieces. Add the tequila, vinegar, syrup, onion, avocado and cilantro and stir. Season with ½ teaspoon salt and pinch of allspice.
- Roast the fish until cooked through, 15-20 minutes depending on the thickness of your filet. Transfer to a serving platter, or individual plates, top with the salsa and serve immediately.
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