Prep 30 mins
Cook 10 mins
A non-bbq recipe from "The NFL Gameday Cookbook" by Ray "Dr. BBQ" Lampe.
- 1⁄4 cup flour
- 1 tablespoon premium chili powder (try ancho or chipotle)
- 1 teaspoon seasoning salt
- 1 teaspoon fresh ground black pepper
- 1 lb fish fillet, patted dry with a paper towel (sole, grouper, tilapia, monkfish, etc.)
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 8 (6 inch) flour tortillas or 8 (6 inch) corn tortillas
Citrus Salsa (Recipe Below)
- 3 large roma tomatoes, seeded and diced
- 1⁄2 cup finely chopped red onion
- 1 orange, segments separated and chopped (remove strings and any pith)
- 1 large lime, segments separated and chopped (remove strings and any pith)
- 3 green onions, white and green parts sliced
- 1 jalapeno, finely chopped (remove the seeds if you don't want it spicy)
- 2 tablespoons finely chopped fresh cilantro leaves
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- In a small bowl, combine the flour, chile powder, salt and pepper. Dust the fillets on both sides with the flour mixture.
- Heat the oil and butter in a large skillet over medium-high heat. Put the fillets in the pan and cook for 4 to 5 minutes, then flip and cook for an additional 4 to 5 minutes, or until the fish flakes when you poke it with a fork. Remove to drain on a paper towel. Transfer the fillets to a serving plate and break each into a few big pieces.
- Divide the fish evenly among the tortillas and top with the Citrus Salsa.
- To Make Citrus Salsa: In a glass bowl, mix all the ingredients together. Cover and refrigerate for 1 hour. Mix again before serving. Makes 2 cups.