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
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:
Prepare four-pepper slaw by combining ingredients in a large bowl and coating with dressing. Set aside.
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.
While fish is cooking, combine tomato, cilantro and lime juice in a small bowl. Season with a pinch each of salt and pepper.
To serve, mound slaw on plates, place fish on slaw and garnish with tomato mixture.
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