Fiery Grouper

Ingredients Weight Measure
Orange juice 12 oz.
Soy sauce 2 oz.
TABASCO® brand Original Red Sauce 2 oz.
Light brown sugar 2 Tbsp.
Cumin, ground 2 tsp.
Chili powder, light 1 tsp.
Curry powder 1/2 tsp.
Allspice 1/2 tsp.
Grouper fillets, 6 oz. 12 ea.


Ingredients Weight Measure
Puff pastry sheets, full size 5 ea.
Pan coating cooking spray as needed

Mango-Pineapple Relish

Ingredients Weight Measure
Mangoes, medium, peeled and rough chopped 6 ea.
Pineapple, peeled and rough chopped 1 ea.
Red onion, large, peeled and large diced 1 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.
Cumin, ground 2 Tbsp.
Chili powder, light 1 Tbsp.
Cilantro, fresh, chopped 1/4 cup


Ingredients Weight Measure
Green leaf lettuce 12 leaves
Jalapeño, fresh, sliced into rings 12 slices


  1. Combine all ingredients except grouper to make marinade. Marinate grouper under refrigeration for at least 2 hours.
  2. Place marinated grouper fillets on puff pastry sheet and cut into fish shape, repeat with puff pastry cut into identical shapes for tops. Press to seal, spray with pan coating and bake at 350°F for approximately 15 minutes (until internal temperature reaches 145°F). Keep warm for service.
  3. Combine all ingredients for Mango-Pineapple Relish by hand until completely mixed. Do not puree.
  4. For each serving, at the back of a 10-inch dinner plate, place a lettuce leaf and fill with Mango-Pineapple Relish. Top relish with a jalapeño ring. Place cooked Fiery Grouper in center of plate and place additional relish in front of fish.

Yield: 12 servings