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Mexicali Black Grouper

  • 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cup(s) Tropical Foods Mexicali Fire®

  2. 1 cup(s) panko bread crumbs

  3. 4-3 ounce(s) black grouper steak

  4. 2. teaspoon(s) dried parsley

  5. 4 Wondra instant flour

  6. 1 teaspoon(s) onion powder

  7. 1 teaspoon(s) garlic powder

  8. 1 cup(s) whole milk

  9. 3 large eggs

  10. 2 tablespoon(s) Old Bay seasoning chopped

  11. CHORIZO STONE GROUND GRITS

  12. 1 cup(s) stone ground grits

  13. 4 cup(s) vegetable stock

  14. 10 ounce(s) chorizo sausage removed from casing

  15. 4. ounce(s) mozzarella cheese

  16. 4 ounce(s) cheddar cheese

  17. 2 oz. ounce(s) Wondra instant flour

  18. 1 ounce(s) garlic, minced

  19. 2 ounce(s) red onion diced

  20. 2 ounce(s) green onion diced

  21. 2 ounce(s) celery chopped

  22. RAINBOW CHARD

  23. 8 oz. rainbow chard

  24. 2 cloves garlic, minced

  25. AVOCADO AIOLI

  26. 3-4 cloves garlic

  27. 1 avocado ripe

  28. 6 ounce(s) egg yolks

  29. 4 ounce(s) olive oil

  30. 2 ounce(s) cilantro

  31. 0 1/2 ounce(s) red onions

  32. 5 ounce(s) fresh parsley

  33. Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. GROUPER Preheat oven to 350 degrees.

  2. Dredge grouper in Wondra flour and set aside.

  3. 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.

  4. Dip grouper into egg and milk mixture; completely coat grouper in Mexicali Fire® mixture.

  5. Pan sear on all sides until golden brown, but be careful not to burn.

  6. Place in oven for 8-12 minutes and serve.

  7. CHORIZO STONE GROUND GRITS Sauté chorizo sausage, onions, celery, and garlic in a stock pot.

  8. Stir in vegetable stock and allow to cook until tender.

  9. Add cheese and stir until melted.

  10. Remove from heat and pour onto a sheet pan to cool.

  11. After the grits have cooled, cut into desired shape.

  12. Coat in Wondra flour and sear until crisp.

  13. RAINBOW CHARD Sauté rainbow chard and garlic until withered.

  14. Season with salt and pepper to taste.

  15. AVOCADO AIOLI In a food processor, add garlic, egg yolks, cilantro, parsley, red onions, and avocado; blend well until smooth.

  16. Slowly add olive oil until desired texture is reached; salt and pepper to taste.

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