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1
Make Tomato-Garlic Broth.
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2
Place fish in large, shallow dish.
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3
Coat outside and inside of fish well with buttermilk; allow to marinate 10 min.
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4
In a deep skillet or possibly large fryer at medium-high, heat to 350 degrees sufficient oil to cover fish.
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5
While oil is heating, mix flour, paprika, black pepper, chili pwdr, salt, cayenne, cumin and cornmeal.
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6
Drain buttermilk from one fish.
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7
Dredge in flour mix, making sure flour is dry inside and outside fish before frying.
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8
Batter and fry fish, one at a time, till crisp and golden brown, 6 to 8 min.
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9
Carefully transfer to paper towels to drain.
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10
Reheat Tomato-Garlic Broth.
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11
Arrange fish and rice on top of four hot plates; ladle Broth around food.
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12
Serve warm.
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13
Tomato-GarlicBroth In a large saucepan, bring 4 c. seafood stock and 2 Tbsp.
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14
tomato paste to a boil and let simmer 10 min.
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15
In a sauta pan over medium burner, heat 1/4 c. extra virgin olive oil; stir in 10 thinly sliced garlic cloves and slowly cook till golden brown, about 3 min (lower heat if necessary, but don't allow to burn).
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16
Combine with stock and add in three skinned, seeded and diced tomatoes, 1/2 tsp.
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17
each chopped thyme and basil, 1 tsp.
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18
chopped ginger and juice of 1 lime.
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19
Add in salt and grnd black pepper to taste.
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20
Simmer till sauce thickens slightly and remove from heat.
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21
Keep hot.
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22
Note: Chef Micah Martello bones the fish by carefully filleting both sides between tail and head, then using scissors to snap off the backbone at both ends.
