This recipe serves 4
- 4 ea grouper, 5 ounce fillets
- 3/4 tsp salt
- 1/2 tsp freshly cracked black pepper
- 1 ea lime, juiced, sliced thinly
- 1 ea shallots, minced
- 1/2 cup tequila
- 2 ea corn tortillas
Estimated Time 50min
Preheat oven to 325 F(165 C). Season fish with salt and pepper. Place sliced lime on top. Heat shallots and tequila in large oven safe saute pan over medium-low heat. Place fillets, evenly spaced, into pan.
Place a sheet of wax paper or buttered parchment over fillets. Transfer pan to oven; bake fillets until opaque throughout and flaky, about 15 to 20 minutes.
Microwave tortillas for 1 minute to soften. Cut softened tortilla into long thin strips. Toast strips on baking sheet in oven until crispy, about 10 minutes.
Using a mandoline, cut jicama into match stick pieces.
Remove fish fillets when cooked to a plate and hold warm. Add honey and remaining lime juice to pan juices. Simmer to sauce consistency, about 2 minutes.
Serve with PapayaJicamaSalad. Top with warm fish and toasted tortilla strips.