Ingredients Weight Measure
Cilantro, roughly chopped 1 bunch
Parsley, roughly chopped 1 bunch
Tarragon, roughly chopped 10 sprigs
Oregano, roughly chopped 10 sprigs
Basil, roughly chopped 5 sprigs
Garlic head, peeled and crushed 1 ea.
Coriander seed, toasted and ground 1 Tbsp.
Fennel seed, toasted and ground 1 Tbsp.
Olive oil 1 cup
Rice wine vinegar 1/4 cup
Grouper, 6-8 oz. fillets 12 ea.
Sea salt to taste
TABASCO® brand Green Jalapeño Pepper Sauce 2-1/2 oz.

Serrano Lime Salsa

Ingredients Weight Measure
Key limes, zested and segmented 12 ea.
Serrano chiles, seeded and brunoise 4 ea.
Turbinado sugar 2 Tbsp.
Sea salt to taste
TABASCO® brand Green Jalapeño Pepper Sauce 8 dashes
Shallots, minced 2 ea.
Garlic clove, crushed 1 ea.
Olive oil 3 Tbsp.
Cilantro leaves, chiffonade 12 ea.

Potato, Celeriac and Cilantro Croquettes

Ingredients Weight Measure
Yukon Gold potatoes, large 3 ea.
Celeriac bulb, medium, leaves from stalks reserved and chiffonade 1 ea.
Limes, juice and zest of 3 ea.
Cilantro, chiffonade 1/2 bunch
Olive oil 1/4 cup
Eggs 2 ea.
Salt to taste
Seasoned breadcrumbs 1 cup
Peanut oil for frying


  1. For the Grouper, combine all herbs and spices with oil and vinegar; mix well. Place fish in marinade for 4-16 hours. Grill grouper. Season with sea salt after grilling.
  2. For the Salsa, in a medium-sized bowl, sprinkle sugar and a pinch of salt on limes and chiles. Let sit for 20 minutes. Gently add all other ingredients, folding together. Refrigerate for 1-3 hours before serving.
  3. For the Croquettes, cut the potatoes and celeriac into medium-sized cubes and boil until cooked through. Drain and cool. Add all ingredients, except breadcrumbs and oil, to food processor and pulse until smooth. Chill until ready to serve. Form croquettes and coat with breadcrumbs; deep-fry in peanut oil.

Yield: 12 servings