Pan-Seared Grouper on Warm Pepper Slaw

Seasoned grouper, seared medium-rare and served atop four-pepper slaw. Serves 4. Recipe courtesy Scott Leysath aka The Sporting Chef.

Ingredients:

• 4 6-ounce grouper fillets
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup masa corn flour
• Olive oil
• 1 Tbsp freshly squeezed lime juice
• 2/3 cup tomato, seeded and diced
• 1/4 cup cilantro leaves, minced

For the 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

For the Dressing

• 1/3 cup mayonnaise
• 2 Tbsp sour cream
• 1 Tbsp red onion, finely diced
• 1 1/2 Tbsp sugar
• 2 Tbsp white vinegar
• 1 tsp dry mustard
• 1 tsp celery salt
• Salt and pepper to taste

How to Prepare:

1. Prepare four-pepper slaw by combining ingredients in a large bowl and coating with dressing. Set aside.
2. In a small bowl, combine salt, pepper and masa corn flour. Dust fish pieces 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. To serve, mound slaw on plates, place fish on slaw and garnish with tomato mixture.

Products

Grouper