Tag Archives: roasted toamtilla salsa recipe

Grouper and Roasted Tomatilla Salsa Recipe

Even though I eat and cook a lot of seafood, I have to admit, sometimes I look to others for inspiration.

When an email from MattBites.com arrived in my inbox, and I saw he’d created a simple salmon dish with a few of my favorite ingredients, I took a deeper look.

See, I’d just received a box of fish from Florida (TY ELVIS!) Yep, grouper, mahi-mahi and wahoo, now snuggled nicely in my freezer. But I had to do something with the grouper. Right away.

There was nothing in the post from MattBites that I haven’t done before. In fact, I prepare 80% of my fish in the same manner-stovetop to oven.

It’s just that he made it look so appealing, and I’m a sucker for any meal that includes tomatillas, avocado and fish.

So, thanks MattBites, for the inspiration.

But more importantly, thank you Elvis, and Captain Jeff Deyton of Fishtales of Jacksonville.

Pan Seared Grouper with Roasted Tomatilla Salsa and Avocado

  • Pre-heat oven to 400 degrees.
  • In a small bowl, make a hot, sweet and spicy rub with equal parts chili, sugar, salt, pepper and cumin.
  • Rinse your boneless, skinless fish (grouper, mahi, wahoo, salmon, etc.) with cold water and pat dry.
  • Rub the fish on both sides with the dry mix.
  • Heat a stove-top to oven skillet on medium-high heat. (N0 worries if you don’t have one, just use the skillet you have and prepare a short-rimmed baking dish or a baking sheet. Spray the bottom surface with a light coat of oil.)
  • Add a teaspoon of canola oil to the hot pan, swirl to coat the bottom surface, then place the fish, top side down, in the skillet.
  • Sear two minutes, turn it to the other side, then place the fish in the oven (or transfer to your pre-oiled baking dish) for six to seven minutes, more or less depending on the thickness. Check out my Ten-Minute Fish Cooking blog post here.
  • Here’s my recipe for tomatilla salsa.
  • Serve immediately.

I made Israeli couscous and sweetened it with Turkish apricots and pomegranate craisins to pair with the spicy, heat of the rub and the tomatilla salsa.

What about you? What inspires you?


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