BLACKENED GROUPER with Peach Salsa and Arugula

Recipe

Taco Bar: Smoky Paprika Blackened Grouper with Peach Salsa and Arugula

Fish tacos come as a welcome addition to a summer barbecue. Grouper and mahi mahi are available in nice thick fillets, making them perfect for grilling. They won’t fall apart, especially if you use a fish basket to grill them. In this recipe, we’ve added a smoky, slightly hot spice mix to both sides. Suggested taco combo: Grilled Blackened Grouper with white peach salsa, arugula, and fresh jalapeño.

MAKES ENOUGH FOR 12 TACOS

MAKE THE SMOKY SPICE MIX

1 tsp Safinter Smoked Spanish paprika
1 1/2 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 1/2 tsp garlic salt
1 tsp black pepper
1/2 tsp cayenne pepper
1 tsp cornstarch

In a small bowl, mix ingredients together. Store extra in a glass jar in cool spot.

MAKE THE GROUPER

Smoky Spice Mix
3 LB grouper or mahi mahi fillets, skin removed

Sprinkle spice mix over both sides of filets. Grill on hot bbq inside a fish basket about 1–2 min on each side, depending on thickness of the fillet. Remove from basket onto serving platter.

When you are ready to serve the tacos: Reheat fish in the microwave, or in the fish basket on the top shelf of the grill. Break into large chunks and place in a bowl on the taco buffet.

See the complete menu and strategies for hosting weekend guests in style: 06 Three Day Party