It has long been known that tequila and citrus are a great match, so why not on the plate? This savory, fresh application is just what your fresh-caught fish needs. Light and refreshing on a hot Florida evening, everyone will love this fun twist. I prefer 4-5 ounce portions of fish per person, however you can increase this to a larger portion and just scale the sauce up a bit.
Grouper with Citrus Tequila Salsa
- 1 ½ pounds fresh grouper
- ½ medium grapefruit
- 1 medium orange
- 2 tablespoons white tequila
- 1 teaspoon sherry vinegar
- 1 teaspoon agave syrup or use honey
- ¼ cup white onion chopped
- ¼ cup cilantro chopped
- 1 small avocado cubed
- 1 tablespoon chipotle powder mixed with ½ teaspoon kosher salt
- Preheat the oven to 375. Place the grouper on a baking sheet, drizzle with olive oil, and pat the chipotle/salt mixture on top of the fish and set aside (in the refrigerator if not baking for more than 15 minutes or so).
- Working over a bowl, peel the orange and grapefruit and separate the segments. Cut the grapefruit segments into 3-4 pieces and place in the bowl, and cut the orange segments into 2-3 pieces. Add the tequila, vinegar, syrup, onion, avocado and cilantro and stir. Season with ½ teaspoon salt and pinch of allspice.
- Roast the fish until cooked through, 15-20 minutes depending on the thickness of your filet. Transfer to a serving platter, or individual plates, top with the salsa and serve immediately.