Mexicali Black Grouper Recipes

FLORIDA BLACK GROUPER ALL' ACQUA PAZZA

Steps:

• Preheat the oven to 450 degrees F.
• In a large oven-proof saute pan, heat the grapeseed oil over medium-high heat to nearly smoking. Meanwhile, season the grouper and shrimp with salt and pepper. Carefully place the grouper in the pan and sear over a medium-high heat to allow the fish to caramelize to a golden brown color. Carefully flip the fish over and add the shrimp to the pan. Cook for about 1 minute, lower the heat and add the sliced garlic, bay leaves and chile flakes.
• Cook the garlic to a nice golden brown, for about 1 minute, then deglaze the pan with the white wine. Cook until the wine is reduced by half. Add the marinara and fish broth and cook until the sauce is slightly reduced, 3 to 4 minutes. Transfer the pan to the oven and cook until the fish is fully cooked, about 8 to 10 minutes. Serve hot over pasta of your choice.

MEXICALI BLACK GROUPER

Steps:

• GROUPER Preheat oven to 350 degrees. Dredge grouper in Wondra flour and set aside. Whisk milk and eggs. In a food processor, pulse Mexicali Fire® Mix, Old Bay seasoning, onion powder, garlic powder, dried parsley, and panko bread crumbs into a coarse mixture. Dip grouper into egg and milk mixture; completely coat grouper in Mexicali Fire® mixture. Pan sear on all sides until golden brown, but be careful not to burn. Place in oven for 8-12 minutes and serve. CHORIZO STONE GROUND GRITS Sauté chorizo sausage, onions, celery, and garlic in a stock pot. Stir in vegetable stock and allow to cook until tender. Add cheese and stir until melted. Remove from heat and pour onto a sheet pan to cool. After the grits have cooled, cut into desired shape. Coat in Wondra flour and sear until crisp. RAINBOW CHARD Sauté rainbow chard and garlic until withered. Season with salt and pepper to taste. AVOCADO AIOLI In a food processor, add garlic, egg yolks, cilantro, parsley, red onions, and avocado; blend well until smooth. Slowly add olive oil until desired texture is reached; salt and pepper to taste.