Seasoned grouper, seared medium-rare and served atop three-pepper slaw.
Pan-Seared Grouper on Warm Pepper Slaw
4 to 8 ounce grouper fillets
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup masa corn flour
1 tablespoon freshly squeezed lime juice
2/3 cup tomato, seeded and diced
1/4 cup cilantro leaves, minced
1/3 head green cabbage, shredded
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 jalapeno pepper, seeded and minced
1 cup jicama, julienned
Combine all ingredients in a large bowl and mix well. Add dressing and toss to coat.
1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon red onion, finely diced
1 1/2 tablespoons sugar
2 tablespoons white vinegar
1 teaspoon dry mustard
1 teaspoon celery salt
salt and pepper to taste
How to Prepare:
Combine all ingredients and whisk together to blend.
Combine kosher salt, pepper and masa corn flour in a small bowl. Dust fish with mixture. Heat a thin layer of oil in a large skillet over medium-high heat. Add fish to skillet and lightly brown on both sides until just done.
While fish is cooking, combine tomato, cilantro and lime juice in a small bowl. Season with a pinch each of salt and pepper.
Add dressing to slaw and mix well. Mound slaw on plates. Place fish on slaw and garnish with diced tomato mixture.
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