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Grilled grouper tacos

Servings:
Makes three tacos. Servings
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Ingredients

For the tacos:
  • 6 ounce grouper, divided into three 2-ounce pieces
  • 1 1/2 ounce chipotle agave glaze (see recipe below)
  • 6 ounce corn tortillas
  • 3 ounce each baby arugula sprigs
  • 3 ounce each avocado slices, sliced 1/8th-inch thick
For the pickled onions:
  • 6 ounce grouper, divided into three 2-ounce pieces
  • 1 1/2 ounce chipotle agave glaze (see recipe below)
  • 6 ounce corn tortillas
  • 3 ounce each baby arugula sprigs
  • 3 ounce each avocado slices, sliced 1/8th-inch thick
  • 1 1/2 cup red wine vinegar
  • 1 cup water
  • 2 tablespoon sugar
  • 1 tablespoon kosher salt
  • 6 tablespoon whole cloves
  • 2 tablespoon bay leaves
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano (preferably mexican)
  • 1/4 teaspoon dried red pepper flakes
  • 2 teaspoon large red onions, thinly sliced
For the mango salsa:
  • 6 ounce grouper, divided into three 2-ounce pieces
  • 1 1/2 ounce chipotle agave glaze (see recipe below)
  • 6 ounce corn tortillas
  • 3 ounce each baby arugula sprigs
  • 3 ounce each avocado slices, sliced 1/8th-inch thick
  • 1 1/2 cup red wine vinegar
  • 1 cup water
  • 2 tablespoon sugar
  • 1 tablespoon kosher salt
  • 6 tablespoon whole cloves
  • 2 tablespoon bay leaves
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano (preferably mexican)
  • 1/4 teaspoon dried red pepper flakes
  • 2 teaspoon large red onions, thinly sliced
  • 4 mango halves, 1/8 diced
  • 1 jalapeno, minced
  • 4 ounce red bell pepper, 1/8 diced
  • 2 ounce red onion, 1/8 diced
  • 1 teaspoon kosher salt
  • 2 tablespoon lime juice
  • 1/2 cup mango puree
  • 1/4 cup cilantro, finely chopped
For the chipotle agave glaze:
  • 6 ounce grouper, divided into three 2-ounce pieces
  • 1 1/2 ounce chipotle agave glaze (see recipe below)
  • 6 ounce corn tortillas
  • 3 ounce each baby arugula sprigs
  • 3 ounce each avocado slices, sliced 1/8th-inch thick
  • 1 1/2 cup red wine vinegar
  • 1 cup water
  • 2 tablespoon sugar
  • 1 tablespoon kosher salt
  • 6 tablespoon whole cloves
  • 2 tablespoon bay leaves
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano (preferably mexican)
  • 1/4 teaspoon dried red pepper flakes
  • 2 teaspoon large red onions, thinly sliced
  • 4 mango halves, 1/8 diced
  • 1 jalapeno, minced
  • 4 ounce red bell pepper, 1/8 diced
  • 2 ounce red onion, 1/8 diced
  • 1 teaspoon kosher salt
  • 2 tablespoon lime juice
  • 1/2 cup mango puree
  • 1/4 cup cilantro, finely chopped
  • 1 cup canola oil
  • 2 tablespoon agave nectar
  • 12 tablespoon garlic cloves, peeled
  • 3 tablespoon chopped canned chipotle chiles in adobo sauce
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon salt

Preparation

Baking Directions:

To prepare the tacos:1. Season three skewers of grouper with salt and pepper on both sides.

Place on a flat top to cook.

Turn in order to brown both sides of the fish.

Once cooked, take off the flat top and brush both sides with the chipotle agave glaze.

2.

Heat corn tortillas on a flattop to soften and warm.

3.

Lay fish skewer into each tortilla (two tortillas per taco).

Place baby arugula and avocado slices on top of fish.

Top with mango salsa and garnish with cilantro, radish and lime wedge.

4.

Serve with pickled onions on the side (see below).

To make the pickled onions:1. Combine all ingredients except the onions in a heavy medium saucepan and set it over medium-high heat.

Bring the mixture to a boil, then add the onion slices, separating them into individual rings.

Let the mixture come back to a boil, then reduce the heat and cook until onions soften and wilt, 3 to 4 minutes.

2.

Remove the saucepan from the heat, cover, and let the mixture cool completely.

Transfer the onions and their pickling liquid to a quart-size glass jar or divide among Tupperware.

Cover and refrigerate for up to 2 weeks in the refrigerator.

Makes about 2 cups.

To make the mango salsa:Combine all ingredients in a mixing bowl.

Makes 6 cups.

To prepare the chipotle agave glaze:Preheat the oven to 300 degrees F.

Pour the oil into a heavy ovenproof medium saucepan and add the garlic.

Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes.

Remove the pot from the oven and let the garlic and oil cool to room temperature.

Put the garlic and the now garlic-infused oil in a food processor or blender.

Add the chipotles and sauce, agave nectar, cilantro, lime zest and salt and puree until the mixture is very smooth.

Makes 1 1/4 cup.

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