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Description
Light , healthy and delicious fish tacos are excellent for lunch dinner, breakfast or as a snack depending on how many tacos you choose to eat. This dish was inspired after a trip to the Sarasota Farmer’s market where I found fresh Grouper cheeks caught from the Gulf of Mexico.
Ingredients
US|METRIC
1 SERVINGS
- 12 oz. grouper (Cheeks)
- old bay seasoning
- 1/2 florida avocado
- 2 slices pineapple (diced)
- 4 scallions
- 1 lemon
- 4 sweet peppers (Small, sliced lengthwise)
- 2 corn (Hard Shelled, Tacos)
- 2 sprigs cilantro
- 4 Tbsp. canola oil
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Directions
- Add the sweet peppers , pineapples, chopped scallions to a bowl and squeeze lemon juice over it. Season with salt and paprika . Set aside the sweet pepper-pineapple salad.
- Pit and slice the avocados.
- Season the grouper cheeks with Old Bay and a pinch of salt. Heat up a searing pan and the canola oil. When the oil is hot, sear the grouper cheeks for 2-3 min on each side. Be careful as to not overcook the fish as it tends to become very dry.
- Add the sweet pepper-pineapple salad to the Taco shell. Then add the avocados followed by the grouper cheeks.
- Garnish with cilantro.
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