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Island Spiced Fried or Grilled Grouper with Mango and Black Bean Salsa


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 teaspoon garlic powder
2 teaspoons dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon cumin
1 1/2 teaspoon Hungarian or Spanish paprika
2 scallions, minced
1/2 chipotle chile in adobo, minced
3 to 4 dashes hot sauce (or lots)
1/4 cup olive oil
2 to 3 tablespoons water

4 grouper or firm fleshed white fish fillets

1 cup flour
1 cup milk
2 eggs
Cornmeal, for coating
1 teaspoon garlic powder
1 teaspoon paprika
Dried oregano or dried basil, optional
Salt and Pepper, to taste
Canola oil, for frying

Mango and Black Bean Salsa, recipe follows

Directions:
In a large bowl combine first 11 ingredients; whisk marinade together.
Place fish fillets in a bowl or a ziplock bag. Cover fish with marinade. Let sit for 1 to 2 hours


In a large bowl combine first 11 ingredients; whisk marinade together.


Place fish fillets in a bowl or a ziplock bag. Cover fish with marinade. Let sit for 1 to 2 hours.


If grilling fish, place over hot grills until brown.


If frying the fish, pour the flour into a bowl. In a second bowl, combine milk and eggs. In a third bowl, combine cornmeal, garlic powder, paprika, dried oregano, and salt and pepper. Dredge fillets in flour, then into the egg wash, and finally dip them in the cornmeal mixture.


In a large skillet heat 2 inches of canola oil. When the oil reaches 375 degrees F., or 1 drop of egg wash cooks and rises to the top immediately, add the fillets to the oil, 2 at a time. Fry the fillets until golden brown. Fillets can also be deep fried


Pairs Well With


Notes

A dash of local for every season
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