Wednesday, December 11, 2013

Grilled Grouper Tacos with Cranberry Salsa

After the Thanksgiving feasting and in light of the upswing in holiday parties, office parties, and endless supply of chocolates and baked goods, anyone else reaching for the sweater dresses in their closets instead of the tailored pants (and thanking the heavens for shape wear)?


Scared to try on your skinny jeans?

Wishing you were a yoga instructor so that you could wear yoga pants all day?  (I guess in that case, you'd be doing the yoga pants justice with your rockin' bod.)

Just me?  Great.


I'd be lying if I said I wasn't (a) adding an additional CrossFit workout to my weekly schedule, and (b) running out of dresses.

Rue La La is a Godsend, CrossFit is the devil.


To offset the holiday indulgences, we're making a conscious effort to make really healthy meals during the week.  Lots of lean meat, fish, soups, and veggies, and only small servings of healthier carbs.  

Leaving plenty of room for peanut buttercup stuffed chocolate chip cookies, peppermint bark, and fudge. 

These fish tacos fit perfectly within those parameters, and they even incorporate some classic holiday flavors so you don't feel like you passing on all the good stuff. 


I suggest chasing them with two pieces of marble fudge.

Grilled Grouper Tacos with Cranberry Salsa
Serves:  4
Prep Time: 20 minutes
Cook Time:  8 - 10 minutes
Total Time:  30 minutes

Ingredients:
For Cranberry Salsa*
2 cups of fresh cranberries
zest of 1 orange + 1 whole orange (peeled, segmented)
zest of 1 lime + juice of 1/2 lime
1/3 cup of chopped cilantro 
1/3 cup of honey
1/2 red onion, diced
2 jalapenos (1 with seed, 1 without), diced
Pinch of salt

For Fish Tacos
2 1/2 pounds of grouper (or other white fish)
8 white corn tortillas
Paul Prudhomme's Seafood Magic 
Salt and Pepper
Lettuce, Greek yogurt (or sour cream), lettuce, Vermont white cheddar, and Cranberry Salsa

Directions:
For Cranberry Salsa
Add all ingredients to a food processor and pulse until finely diced (about 40 pulses).

For Fish Tacos
Heat grill to high heat.  Dust fish with Paul Prudhomme's Seafood Magic, salt and pepper.  If you can't find the Seafood Magic, dust fish with salt, pepper, garlic powder and paprika.  Grease fish grilling basket and place fish in grill basket.  Grill fish 4 to 5 minutes per side or until it flakes easily with fork.  In last two minutes, grill corn tortillas about 1 minute per side.   Break fish up and assemble tacos; top with lettuce, Greek yogurt, cheddar, and Cranberry Salsa. 

* I purposely made extra salsa so that I would have enough to take to a friends house as an appetizer with chips.  Halve these ingredients if you don't need extra. 

2 comments:

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