Tortilla Crusted Grouper with Strawberry, Cucumber, Jalapeño Salsa

Fish is my favorite protein hands-down. It's one of the quickest proteins to prepare, which makes it ideal for busy weeknight cooking.

This crispy tortilla crusted grouper with a super vibrant and refreshing salsa comes together in under 20 minutes. Did I say quick cooking? This is the epitome of a fabulous, flavorful, fast weeknight dinner that pleases most everyone.

The use of crushed tortilla chips makes for a super easy and very crispy crust to encase flaky fish. The crunch of this fish when you bite into it is so satisfying.


That wonderful salsa with sweet strawberries, fresh cucumber, spicy jalapeño and a hint of mint and lime is the perfect accompaniment.

I LOVE HOW VIBRANT THIS SALSA IS. REALLY PERFECT WITH THE CRISPY FISH

I know that some people are intimidated by the thought of preparing fish, or even think they don't like ocean creatures, but typically that is because they've not had it prepared properly, or really don't know what to do with it.

USING THE AIR CRISP SETTING ON MY NINJA FOODI MAKES THESE SUPER CRUNCHY WHILE THE FISH REMAINS MOIST AND FLAKY

I'll make fish at least twice a week and love to experiment with new and different fish dishes.  I always tell people who say they don't like fish to start with a mild white fish and give it a great flavor profile.  This SoCal inspired entree is just that.  


While I used grouper, any other firm white fish would be great.  Cod would stand in nicely and is less expensive than grouper.  Tilapia is America's favorite white fish and could also be used here as well.


 I love the crunch that my Ninja Foodi air fryer setting gives this fish, but you could also bake these in the oven and still have quite a crispy crunch going on.

I don't give a measurement for salt as that would totally depend on how salty our tortilla chips are.  Mine were pretty salty so no additional salt to the grouper was needed.  You can always add a bit more at the end if you think your fish needs some, but be cautious so you don't oversalt.

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Tortilla Crusted Fish with Strawberry, Cucumber Jalapeño & Mint Salsa
(Air fryer option)
Serves 4
4 - 4 ounce portions grouper, cod or other firm white fish
2 cups tortilla chips, crush in a large plastic bag
1 cup buttermilk
1 cup English cucumbers thinly sliced into. Matchstick pieces
1 cup strawberries, hulled and roughly chopped
1 jalapeno, chopped finely (stem & seeds removed)
Small handful mint leaves, chopped finely.
Juice of 1/2 to 1 lime
Salt to taste (I use course sea salt)
Cooking spray (such as spray olive oil or ghee)
1 teaspoon honey (optional)


Place buttermilk in a shallow dish and place fish portions in the buttermilk. Let the fish sit in the buttermilk for 10 to 20 minutes.


Crush the tortilla chips in a plastic bag then place the pieces of fish into the tortilla chips, letting the excess buttermilk drip off of each piece before placing in the bag.
Shake the bag gently around to thoroughly coat the fish.


Place each fish portion into your air fryer.  I am using the air crisp setting on my Ninja Foodi. Spray the tops with a little bit of cooking spray and set the timer to cook for 10 minutes. 


Alternatively you could bake these in a 425 degree oven for about 20 minutes and get a similar result.


While the fish is cooking, combine the cucumber, strawberries, jalapeño, mint leaves and juice of the lime plus a small pinch of salt.  You may not need the whole lime depending on how juicy your lime is.


You can also add a small amount of honey here if you want a bit of sweetness to the salsa.


Serve the salsa alongside the crispy tortilla crusted fish portions.