- 1 Grapefruit
- 2 Limes
- 2 Lemons
- 1 Naval Orange
- 4TBS Butter, Thinly Sliced
- ½ Bunch Fresh Oregano, bruised (rub the leaves between the palm of your hands)
- 1 ½lbs White Flake Fish (Cod, Haddock, I used Hake)
- ½ TBS Salt
- ½ tsp Black Pepper
- ½ tsp Granulated Garlic
- 1/8 tsp Ground Cloves
- ¼ tsp Ground All-Spice
- ¼ tsp Ground Cinnamon
- ¼ tsp Ground Ginger Peeled and finely chopped
- ¼ tsp Ground Sage
- ½ Carrot, Julienne
- ¼ Onion, Julienne
- 2 Cloves or 1tsp Garlic, Minced
- 1 TBS Fresh Ginger
- 3 Ribs Bok Choy
- ½ Red Pepper
- ½ Yellow Pepper
- ½ Orange Pepper
- 18-24 Corn Tortillas
1. Cut and squeeze grapefruit, limes, lemons, and navel orange through a strainer into a measuring cup, Should yield about 1 cup of juice. Keep divided into ¼ cup and ¾ cup.
2. Julienne cut the carrot and onion
3. Take a sheet of foil 1.5x’s the size of the fish and lay out the butter and oregano onto the foil.
4. Lay Fish over butter and bruised oregano. Score the fish and sprinkle over salt, pepper, granulated garlic, ground cloves, ground all-spice, ground cinnamon, ground ginger, and ground sage.
5. Lay the Julienne carrots and onion over the fish.
6. Fold up sides of the foil add ¼ cup of juice to the packet. Fold all edges of packet making sure it is completely sealed.
7. In the 10 ½’ skillet turn heat on medium high. Place the foil packet folded side up in skillet cover with Redi-Temp valve open.
8. When Redi-Temp valve whistles close, and turn down temperature to the lowest heat.
9. Cook for 15 minutes.
10. Pull out the fish packet and set aside. Turn the stove back up to a medium-high and add the fresh ginger and garlic, stir.
11. Add the Bok Choy and stir for 30 seconds. Add red, orange and yellow peppers cover with Redi –Temp valve open. Wait for Redi-Temp valve to whistle, close and lower heat to medium low. Cook for 5 minutes
12. Open the fish packet and add the contents to the skillet; fish and juices. Add the remaining ¾ cup of the citrus juice stir and let simmer for 20-25 minutes uncovered stirring occasionally.
Chef Alex’s Plating Tip: Heat up corn tortillas either in the microwave or in a pan. Take 3 tortillas and line them up on the plate. Place 2-3 ounces of fish mixture into each tortilla. Serve and Enjoy.