We were on a long weekend vacation in Florida the other week, and one of our favourite spots to stop at is Frenchy’s Seafood Company’s retail fish shop in Clearwater Beach. They always have such fresh fish, and the local grocery stores just can’t hold a candle to their selection. So, our first morning there, my wife and I got up early and walked into town to procure our protein for the night. When we got there, we were confronted with the choice of Grouper Fillets: red grouper or black grouper. I’m cheap, so I was inclined to go with Red, as it was a little cheaper…but then, when the fishmonger described the flavour difference, I went with the black grouper (which is much harder to find where we live). **As a funny sidetone, the last time we were there, the same thing happened, as you can see by the fact that two of our other Grouper Recipes involve black grouper and are served on the same plates as this one.
Anyway, for these tacos, we pan fried our grouper and served it over a sautéed kale and onion medley before topping it off with a spicy garlic aioli. All of the flavours worked together in perfect harmony, as the fish flavour came through as the star and was not overpowered by any of the accompaniments.
Time: 30 Minutes
- Grouper Fillet. We used Black Grouper.
- Garlic Powder
- Black Pepper
- Remove the stems from your kale, and slice the remaining leaves into thin strips. Dice your onion. Then, sauté together in butter with a little salt and garlic powder until your kale wilts, and your onion caramelizes.
- Pat your grouper dry, coat it liberally with garlic powder (and sparingly with black pepper and salt), and cut it into strips.
- Melt some butter in a pan, and when the pan is hot, arrange your grouper into one layer within. Cook until the grouper starts to brown on the bottom, and then flip. Cook until the fish is flaky throughout.
- As your fish and veggies cook, combine your mayonnaise, garlic powder, paprika, and cayenne in a small mixing bowl, and stir to fully incorporate.
- Arrange your tortillas on your plate, and when your cooked ingredients are done, layer your kale/onions on. Then, place your grouper on that, and finish with a smear of your aioli.
- Devour, and enjoy!