Kruser's Classic Recipe

Make the marinade

In a medium bowl, combine 3 tbs olive oil, 2 tbs lime juice, brown sugar, minced garlic, allspice, cumin, smoked paprika, thyme, cinnamon, cayenne, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until smooth.

Marinate the grouper

Pat the grouper fillets dry with paper towels. Place fillets in a shallow dish or resealable bag and pour marinade over them, turning to coat both sides. Marinate in the refrigerator for 20–30 minutes (no more than 45 minutes to avoid 'cooking' the fish).

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). Oil the grill grates or brush the fillets lightly with the reserved 1 tbs olive oil to prevent sticking.

Grill the grouper

Remove fillets from the marinade and let excess drip off. Place on the hot grill and cook 3–5 minutes per side, depending on thickness, until fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Transfer to a plate and let rest for 2 minutes.

Finish with lime

Squeeze a little fresh lime juice over the cooked fillets just before assembling to brighten flavors.

Halve and pit the avocados, scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in 1 tbs lime juice, 2 tbsp finely chopped red onion, 2 tbsp chopped cilantro, 1/2 minced jalapeño, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning; cover and refrigerate until ready to assemble.

Combine the diced roma tomatoes, 2 tbsp finely chopped red onion, 2 tbsp chopped cilantro, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Stir and let sit 10 minutes to meld flavors. Refrigerate until ready to use.

In a bowl, toss shredded green and red cabbage with 1 tsp lime zest, 1/4 tsp salt and 1/4 tsp black pepper. In a separate small bowl, stir sour cream to loosen; optionally add a squeeze of lime (about 1/2 tbs) for tang, then season to taste.

Warm tortillas or buns on the grill for 20–30 seconds per side until pliable and lightly charred. Assemble by spreading a spoonful of guacamole on the base, placing a grilled grouper fillet (or flaked pieces) on top, adding a spoonful of salsa, a handful of shredded cabbage, and a dollop of sour cream. Garnish with a lime wedge and extra cilantro if desired.

Serve immediately while fish is warm. Leftovers: store components separately in airtight containers for up to 2 days for fish and 1–2 days for guacamole and salsa.