GROUPER TACOS WITH PEACH-PINEAPPLE-CHIPOTLE SAUCE, SPINACH AND BABY GREENS

Grouper Taco

Ingredients Weight Measure
Egg whites 24 ea.
Grouper fillets 7-1/2 lbs.
Hazelnuts, salted, toasted and ground 3 lbs.
Spinach 12 oz.
Baby greens 12 oz.
Tortillas, warmed 12 ea.
Peach Pineapple Chipotle Sauce (see below) 24 oz.

Peach-Pineapple-Chipotle Sauce

Ingredients Weight Measure
Peaches, medium 2 ea.
Pineapple, large 1 ea.
Salt 1 pinch
Pepper 1 pinch
Garlic cloves 2 ea.
TABASCO® brand Chipotle Pepper Sauce 1 oz.
Basil, minced 1/2 oz.

Method

  1. For Grouper Taco, mix egg whites.
  2. Cut grouper into 1/4" strips and place into egg white mixture.
  3. Coat strips in hazelnuts. Let rest 3-4 minutes.
  4. Deep-fry grouper for 4 minutes or until done.
  5. For the Peach-Pineapple-Chipotle Sauce, cut peaches in half, remove pit, and grill for 3-5 minutes. Cut pineapple into a large dice and place all ingredients except basil in a food processor. Blend until smooth and then add basil. Mix well and chill.
  6. To serve, place spinach and baby greens in a warm tortilla. Then, place fried grouper on top of greens. Finally, top taco with Peach-Pineapple-Chipotle Sauce.

Yield: 12 servings