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Seasoned grouper, seared medium-rare and served atop three-pepper slaw.
4 servings

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
  • olive oil
  • 1 tablespoon freshly squeezed lime juice
  • 2/3 cup tomato, seeded and diced
  • 1/4 cup cilantro leaves, minced
  • Four-Pepper Slaw
  • 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.
  • Dressing
  • 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:

  1. Combine all ingredients and whisk together to blend.
  2. 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.
  3. While fish is cooking, combine tomato, cilantro and lime juice in a small bowl. Season with a pinch each of salt and pepper.
  4. 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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