Beyond the Naan

Fluffy, slightly charred bread baked atop fire-heated rock has been a staple in Middle East, European, African and Asian cuisine for thousands of years. Though it can be produced with and without yeast, the parallel is thin dough that’s rolled out in a circle and used for holding all kinds of ingredients in its interior.

If you enjoy fresh seafood as much as we do, then you’ll certainly love this refreshing treat enlivened with strawberry and pineapple salsa. Plus, this may very well be the simplest recipe we’ve ever shared! Prep only takes minutes with a delicious result ideally suited for lunch on the go.

While flatbread is relatively simple to make from scratch at home and its ubiquity is easy to appreciate, if you’re tight on time then store-bought naan provides a convenient blank canvas for creative cooks.

Start by preparing salsa. Cover and refrigerate. Brush naan lightly with olive oil and grill until slightly charred. Season fish with zesty rub and a sprinkle of cumin. Sear in hot pan drizzled with olive oil for no more than four minutes. Fish should flake but remain moist. Arrange an equal portion of ingredients along the center of the flattened dough and serve. Whether you prefer cooking with pita, lavash, roti or naan, this crowd pleaser is an exciting alternative to traditional methods of presenting fresh fish. Enjoy!


8 oz. fresh grouper, cubed

2 tbsp. Florida Sport Fishing Seafood Seasoning & Zesty Rub

1 tsp. ground cumin

Naan flatbread

1 c. strawberries, diced

1 c. pineapple, diced

½ c. red onion, diced

1/4 c. red cabbage, shredded

1 red chili, diced

1/4 c. cilantro, finely chopped

2 tablespoons olive oil

2 garlic cloves, minced

Juice from one lime

1 Florida avocado, thinly sliced

Salt and pepper to taste