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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.


  • 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.




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