MEXICALI BLACK GROUPER

 

  • Cooking Time: 60
  • Servings: 4
  • Preparation Time: 15

Ingredients

  • GROUPER
  • 2 cups Tropical Foods Mexicali Fire®
  • 1 cup panko bread crumbs
  • 4-3oz black grouper steak
  • 2 tsp. dried parsley
  • 4 oz. Wondra instant flour
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 cup whole milk
  • 3 large eggs
  • 2 tbsp. Old Bay seasoning
  • CHORIZO STONE GROUND GRITS
  • 1 cup stone ground grits
  • 4 cups vegetable stock
  • 10 oz. chorizo sausage, removed from casing
  • 4 oz. mozzarella cheese
  • 4 oz. cheddar cheese
  • 2 oz. Wondra instant flour
  • 1 oz. garlic, minced
  • 2 oz. red onion, diced
  • 2 oz. green onion, diced
  • 2 oz. celery, chopped
  • RAINBOW CHARD
  • 8 oz. rainbow chard
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • AVOCADO AIOLI
  • 3-4 cloves garlic
  • 1 avocado, ripe
  • 6 oz. egg yolks
  • 4 oz. olive oil
  • 2 oz. cilantro
  • .5 oz. of red onions
  • .5 oz. fresh parsley
  • Salt and pepper, to taste

Directions

  • GROUPER
  • Preheat oven to 350 degrees. Dredge grouper in Wondra flour and set aside.
  • Whisk milk and eggs.
  • In a food processor, pulse Mexicali Fire® Mix, Old Bay seasoning, onion powder, garlic powder, dried parsley, and panko bread crumbs into a coarse mixture.
  • Dip grouper into egg and milk mixture; completely coat grouper in Mexicali Fire mixture.
  • Pan sear on all sides until golden brown, but be careful not to burn.
  • Place in oven for 8-12 minutes and serve.
  • CHORIZO STONE GROUND GRITS
  • Sauté chorizo sausage, onions, celery, and garlic in a stock pot.
  • Stir in vegetable stock and allow to cook until tender.
  • Add cheese and stir until melted.
  • Remove from heat and pour onto a sheet pan to cool.
  • After the grits have cooled, cut into desired shape.
  • Coat in Wondra flour and sear until crisp.
  • RAINBOW CHARD
  • Sauté rainbow chard and garlic until withered.
  • Season with salt and pepper to taste.
  • AVOCADO AIOLI
  • In a food processor, add garlic, egg yolks, cilantro, parsley, red onions, and avocado; blend well until smooth.
  • Slowly add olive oil until desired texture is reached; salt and pepper to taste. This recipe makes 4 servings.

Notes

On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Mexicali Black Grouper, was the Grand Prize Winner, created by Dominic Towe.

Categories: Dinner 
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