Rodbenders Island Spiced Fried or Grilled Grouper

Total Time:
2 hr 20 min
Prep:
20 min
Cook:
2 hr

Yield:
4 servings

Ingredients
  • 2 to 3 teaspoons adobo seasoning, or other comparable mix of garlic powder, dried oregano, salt, black pepper and turmeric
  • 1 teaspoon bijol, or a comparable blend of corn flour, cumin, and annatto
  • 1 heaping teaspoon Hungarian paprika (Spanish may be used)
  • 2 scallions, minced
  • 1/2 red pepper, minced
  • 3 to 4 dashes hot sauce (10 to 15, if you like it hot)
  • 1/4 cup olive oil
  • 2 to 3 tablespoons water
  • 4 grouper or snook fillets
  • 1 cup flour
  • 1 cup milk
  • 2 eggs
  • Cornmeal, for coating
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Dried oregano or dried basil, optional
  • Salt and Pepper, to taste
  • Canola oil, for frying
  • Mango and Black Bean Salsa, recipe follows
  • Mango and Black Bean Salsa:
  • 1/2 cup soaked or canned black beans
  • 1/2 cup small diced red onion
  • 1 cup sugar
  • 1 tablespoon ground allspice
  • 1/2 cup small diced mango
  • 1/2 cup small diced red pepper
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon salt
Directions
  • In a large bowl combine the adobo seasoning, bijol, paprika, scallions, red pepper, hot sauce, olive oil, and water; whisk marinade together.

  • Place fish fillets in a bowl or a ziplock bag. Cover fish with marinade. Let sit for 1 to 2 hours.

  • If grilling fish, place over hot grills until brown.

  • If frying the fish, pour the flour into a bowl. In a second bowl, combine milk and eggs. In a third bowl, combine cornmeal, garlic powder, paprika, dried oregano, and salt and pepper. Dredge fillets in flour, then into the egg wash, and finally dip them in the cornmeal mixture.

  • In a large skillet heat 2 inches of canola oil. When the oil reaches 375 degrees F., or 1 drop of egg wash cooks and rises to the top immediately, add the fillets to the oil, 2 at a time. Fry the fillets until golden brown. Fillets can also be deep fried.

  • Serve with Mango and Black Bean Salsa.

Mango and Black Bean Salsa:
  • Combine all ingredients together in a medium size bowl. Mix to blend ingredients evenly throughout.

  • Recipe courtesy Johnny Leverocks Seafood House


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