Grouper Tacos:
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
6 Tbs. cilantro soy aioli
3/4 cup shredded cheese
1 head lettuce, chopped
3/4 cup tomato/cucumber pico
Cilantro Soy Aioli:
(Makes 1 cup)
3 cloves garlic
1 pinch sea salt
3 Tbs. gluten-free soy sauce
2 egg yolks
1 lime, juiced & zest reserved
1 cup olive oil
2 Tbs. chopped cilantro
Tomato Pico:
(Serves 4-6)
2 tomatoes
1 cucumber, peeled & seeded
1/2 purple onions
2 tbs cilantro
1 tsp. crushed red peppers
splash of red wine vinagrette
For the Grouper Tacos:
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 pepper. Place sauté pan in oven for three minutes. Stack two tortillas per taco. With a slotted spoon, place fish on center of tortilla. Pour one tablespoon aioli over fish. Top with two tablespoons cheese, lettuce, and two tablespoons pico and serve.
For the Cilantro Soy Aioli:
In a blender, pulse garlic and salt. Add soy sauce, eggs, and lime juice and zest. Slowly add oil in a steady stream. Add cilantro and stir. To serve, in a crisp tortilla scoop aioli, sharp cheddar, lettuce (romaine or green leaf) and grouper. Top with tomato pico.
For the Tomato Pico:
Mix together in food processor and serve.
