Ingredients
3 oranges
1/2 pineapple, peeled and cored, cut into 1/4-inch dice
1/2 red bell pepper, seeded and cut into 1/8-inch dice
1 teaspoon minced fresh ginger
1 teaspoon honey
1 teaspoon salt
1/4 teaspoon crushed red-pepper flakes
1 pound grouper fillet (or other firm, white fish such as halibut), skin and bones removed
1 1/2 tablespoons canola oil
1/4 cup coarsely chopped fresh cilantro leaves
1/4 teaspoon freshly ground black pepper
4 eight-inch flour tortillas
1 bunch arugula, stems removed
1/2 avocado, peeled and pitted (optional)
1 lime, cut into wedges
Preparation
Slice tops and bottoms off oranges, and discard. Using a paring knife, remove peel, pith, and outer membranes from oranges. Remove sections by cutting away from membranes, collecting sections and juice in a medium bowl. Squeeze any remaining juice from membranes before discarding.
Cut orange sections into 1/2-inch pieces, and add pineapple, red pepper, ginger, honey, 1/2 teaspoon salt, and crushed red-pepper flakes; toss to combine. Set aside.
Heat grill until very hot. Coat the fish with oil and cilantro; let rest about 10 minutes. Sprinkle with remaining 1/2 teaspoon salt and black pepper; place on grill. Cover, and cook several minutes until browned. Turn over, and continue cooking until fish is flaky and opaque throughout. Cut into pieces.
Place the tortillas on the grill just long enough to soften and brown slightly. Remove from heat, and fill with arugula, grouper, and pineapple salsa. Garnish with wedges of avocado, if desired, and lime wedges; serve immediately.
