Ingredients

The following ingredients have 4 Servings
  • 1 lb grouper fillet (see notes)
  • 1-1/2 tablespoons vegetable oil
  • 4 round sandwich rolls
  • 1 large tomato (cored and sliced)
  • Romaine lettuce leaves
  • 3 cloves garlic
  • 2 tablespoons finely chopped onion
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 6 tablespoons mayonnaise

Instruction

  • Cut the fish into 4 uniformly sized pieces, season both sides with salt and pepper and set aside.
  • Make the Mojo Mayo by whisking together the garlic, onion, orange juice, lemon juice, lime juice, cumin, oregano, salt and pepper in a small bowl. Reserve 1/4 cup of this mixture and whisk the mayonnaise into the remainder. Set aside.
  • Heat the oil in a large skillet over high heat. Add the fish in a single layer and cook until lightly browned, about 1-1/2 minutes. Turn the pieces carefully and brown on the other side, 1-1/2 minutes more. Pour the reserved mojo mixture over the fish, turn again, and continue cooking until the fish is opaque throughout, an additional 2 to 3 minutes.
  • To serve, line each roll with romaine lettuce leaves, add a tomato slice and a piece of fish and top with the Mojo Mayo.