We baked the perfectly seasoned grouper fillets and vegetables for a couple of reasons. Also, by roasting all of this together on a sheet pan, you get the time to throw the slaw ingredients together without having to watch over the fish while it cooks.
Place the sheet pan in the oven and bake for 20-25 min or until the internal temperature of the grouper reaches 145 degrees. While the grouper fillets bake, make the slaw by placing the sliced cabbages, sliced shallot, minced garlic, chopped cilantro lime zest, lime juice, salt and pepper in a large bowl.
This recipe for Seared Halibut Cheeks is a simple, delicious preparation that really highlights the lusciousness of these succulent morsels of fish. Using a very sharp, flexible blade, fillet knife, simply cut the cheek away from the head.
And don’t forget, while you’re working on the fish’s head, that there’s also some good meat to be found in the throat. Like cheeks, throats are sometimes overlooked or ignored, but they also provide a nice piece of tender meat that’s also good for tacos.
That means hard-shell corn tacos, crisp veggies and fried fish. For breading, I prefer using equal amounts of crushed Saltines and all-purpose flour, seasoned with a bit of Cajun spice and some salt and black pepper.
If you heat your oil (canola or peanut) to about 375 degrees and don’t crowd the pan, you’ll get perfectly fried fish in just a few minutes. As soon as the cheeks are golden brown and drained on paper towels, it’s time to assemble your tacos.
As is the case with many recipes, mine for fish cheek tacos should serve as a basis for creating your own version of this tasty entrée. Try soft tacos, grilled fish, and vary the toppings, depending on what’s available locally or seasonally.
Tender grouper cheeks, breaded and fried, in a crisp taco shell. 1 package (or 1.5 cups) shredded cabbage ½-cup coarsely chopped cilantro leaves ¾-cup sour cream 1 tbsp.
6 tomatillos 1 medium white onion 4 ripe Roma (plum) tomatoes 1 cup cilantro leaves 2 ripe Florida avocados ¼-cup olive oil 3 tablespoons red wine vinegar Salt and black pepper to taste Add to contents of mixing bowl, adding the oil, vinegar, salt and pepper as you fold ingredients together with a spatula.
Instructions Checklist Step 1 Combine sour cream and 2 tablespoons lime juice. Step 2 Place a large nonstick skillet over medium heat.
Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeño pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Step 4 Heat total shells according to package directions; keep warm.
Step 7 Top each tornado shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture.
Top fish with corn salsa; drizzle with the sour cream mixture. Recipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's Plate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates.
Light, healthy and delicious fish tacos are excellent for lunch dinner, breakfast or as a snack depending on how many tacos you choose to eat. This dish was inspired after a trip to the Sarasota Farmer’s market where I found fresh Grouper cheeks caught from the Gulf of Mexico.
Add the sweet peppers, pineapples, chopped scallions to a bowl and squeeze lemon juice over it. Season the grouper cheeks with Old Bay and a pinch of salt.
Harry Christensen has been serving up amazing fare here since 1979, and he’s still reinventing his menu with new, delicious dishes that make our mouth water. He has shared the recipe with us for his yummy Fish Tacos.
Dish that utilizes local red grouper. Ingredients: Cajun seasoning or Harry’s Rub 6 ounces of local red grouper Colby Jack Cheese, shredded Six-inch flour tortillas Pic ode Gallo, recipe follows Shredded Napa cabbage and sliced red pepper, mixed together Baa sauce, recipe follows Directions: Heat non-stick skillet on high heat.
Dust grouper with seasoning and sear on all sides until cooked through. Assembly: Place Colby Jack cheese on tortilla, top with grouper, top with Pic ode Gallo, cabbage pepper mix and Baa sauce, serve.
Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish.
Transfer to a cutting board and slice or flake the fish. Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
Top with the slaw, cilantro, cream and salsa Verde. We’ve been planning too many things & just needed a BREAK before we start into our 2nd round of IVF.
We went to one of our favorite restaurants in town on Friday night, Culinary Café for some AMAZING Chicken and Waffles and caught up on some DVR’d TV afterward (life on the wild side, I tell you! Then Saturday we grabbed a quick brunch at our favorite diner and hit the shooting range to get in some practice in with my baby, the Ruler LCR.
Most people want big beautiful files, but for fish tacos, the pieces are PERFECT! We pan seared them in a little butter and served them up with some homemade tortillas, shoestring shredded cabbage, quest Blanco, chipotle cream, some lime wedges, and a mini batch of pic ode Gallo.
Fresh Pic ode Gallo (aka: Salsa Fresco) is roughly equal parts tomato, cilantro, and onion (I used red onion this time) tossed with a little jalapeño and a squeeze of fresh lime juice. For my mini batch of PICO I used: 3 Roma tomatoes, 1/2 of a small red onion, a handful of chopped cilantro, 1/2 jalapeño, and 1/2 of a lime.
For the Chipotle Cream: Add ingredients to a blender and pulse until well combined. While butter is melting/heating up lightly season the fish pieces (or files) with a sprinkle of the blackening spices on both sides.
CAUTION: It can be very salty to I usually go a little light handed and occasionally add some addition pepper or cayenne to get some more heat if desired. You may need to do this in batches which could require a bit more butter (my pan happened to be large enough).
You are looking to cook the fish to 145ºF internal temp (should be opaque) and then immediately serve. Note: If using whole files, you will want to the cut them into small pieces for the tacos after they've been cooked.
Wings just as good as home in Buffalo NY. This French's in near their shop and near Sand pearl however it's definitely on the small charming side.
Colorful and convenient to those looking for fish tacos and casual dining on North Beach After you visit the Clearwater Marine Aquarium, eat at The original French's.
Wonderful service and good prices. Weird fry-cheese curd-gravy dish called poutine that'll give your cardiologist a stroke, but pretty tasty.
It's smaller, hole-in-the-wall personality is great and the service and food even better. Mexican street corn was amazing and the grouper cheeks were delicious.
Grouper cheeks / sandwich ; crabby shrimp ; cheese steak special on Wednesdays; the juiciest sirloin burgers Seat yourself, buffalo chicken sandwich was the bomb.