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Gallery Fish Tacos with Pineapple Salsa Recipe Summary Servings: 4

Ingredients Ingredient Checklist 3 oranges 1/2 pineapple, peeled and cored, cut into 1/4-inch dice 1/2 red bell pepper, seeded and cut into 1/8-inch dice 1 teaspoon minced fresh ginger 1 teaspoon honey 1 teaspoon salt 1/4 teaspoon crushed red-pepper flakes 1 pound grouper fillet (or other firm, white fish such as halibut), skin and bones removed 1 1/2 tablespoons canola oil 1/4 cup coarsely chopped fresh cilantro leaves 1/4 teaspoon freshly ground black pepper 4 eight-inch flour tortillas 1 bunch arugula, stems removed 1/2 avocado, peeled and pitted (optional) 1 lime, cut into wedges

Cook’s Notes Select a grouper or other firm, white fish fillet that’s not too thick; the fish will be more tender when cooked.

Gallery Fish Tacos with Pineapple Salsa

Recipe Summary Servings: 4

Fish Tacos with Pineapple Salsa

Fish Tacos with Pineapple Salsa

Fish Tacos with Pineapple Salsa

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 3 oranges 1/2 pineapple, peeled and cored, cut into 1/4-inch dice 1/2 red bell pepper, seeded and cut into 1/8-inch dice 1 teaspoon minced fresh ginger 1 teaspoon honey 1 teaspoon salt 1/4 teaspoon crushed red-pepper flakes 1 pound grouper fillet (or other firm, white fish such as halibut), skin and bones removed 1 1/2 tablespoons canola oil 1/4 cup coarsely chopped fresh cilantro leaves 1/4 teaspoon freshly ground black pepper 4 eight-inch flour tortillas 1 bunch arugula, stems removed 1/2 avocado, peeled and pitted (optional) 1 lime, cut into wedges

Directions

Slice tops and bottoms off oranges, and discard. Using a paring knife, remove peel, pith, and outer membranes from oranges. Remove sections by cutting away from membranes, collecting sections and juice in a medium bowl. Squeeze any remaining juice from membranes before discarding.

Cut orange sections into 1/2-inch pieces, and add pineapple, red pepper, ginger, honey, 1/2 teaspoon salt, and crushed red-pepper flakes; toss to combine. Set aside.

Heat grill until very hot. Coat the fish with oil and cilantro; let rest about 10 minutes. Sprinkle with remaining 1/2 teaspoon salt and black pepper; place on grill. Cover, and cook several minutes until browned. Turn over, and continue cooking until fish is flaky and opaque throughout. Cut into pieces.

Place the tortillas on the grill just long enough to soften and brown slightly. Remove from heat, and fill with arugula, grouper, and pineapple salsa. Garnish with wedges of avocado, if desired, and lime wedges; serve immediately.

Cook’s Notes Select a grouper or other firm, white fish fillet that’s not too thick; the fish will be more tender when cooked.

Cook’s Notes

Select a grouper or other firm, white fish fillet that’s not too thick; the fish will be more tender when cooked.

Reviews

 Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Fish Tacos with Pineapple Salsa

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Fish Tacos with Pineapple Salsa

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest