Mexicali Black Grouper Recipe

Name: Mexicali Black Grouper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: GROUPER; 2 cups Package Tropical Foods Mexicali Fire(R); 1 cup panko bread crumbs; 4-3oz black grouper steak; 2 tsp. dried parsley; 4 oz. Wondra instant flour; 1 tsp. onion powder; 1 tsp. garlic powder; 1 cup whole milk; 3 large eggs; 2 tbsp. Old Bay seasoning; CHORIZO STONE GROUND GRITS; 1 cup stone ground grits; 10 oz. chorizo sausage, removed from casing; 4 oz. mozzarella cheese; 4 oz. cheddar cheese; 2 oz. Wondra instant flour; 1 oz. garlic, minced; 2 oz. red onion, diced; 2 oz. green onion, diced; 2 oz. celery, chopped; RAINBOW CHARD; 8 oz. rainbow chard; 2 cloves garlic, minced; Salt and pepper, to taste; AVOCADO AIOLI; 3-4 cloves garlic; 1 avocado, ripe; 6 oz. egg yokes; 4 oz. olive oil

Servings: persons

GROUPER
2 cups Package Tropical Foods Mexicali Fire(R)
1 cup panko bread crumbs
4-3oz black grouper steak
2 tsp. dried parsley
4 oz. Wondra instant flour
1 tsp. onion powder
1 tsp. garlic powder
1 cup whole milk
3 large eggs
2 tbsp. Old Bay seasoning
CHORIZO STONE GROUND GRITS
1 cup stone ground grits
10 oz. chorizo sausage, removed from casing
4 oz. mozzarella cheese
4 oz. cheddar cheese
2 oz. Wondra instant flour
1 oz. garlic, minced
2 oz. red onion, diced
2 oz. green onion, diced
2 oz. celery, chopped
RAINBOW CHARD
8 oz. rainbow chard
2 cloves garlic, minced
Salt and pepper, to taste
AVOCADO AIOLI
3-4 cloves garlic
1 avocado, ripe
6 oz. egg yokes
4 oz. olive oil
2 oz. cilantro
.5 of red onions
.5 fresh parsley
Salt and pepper, to taste

1
GROUPER
2
Preheat oven to 350 degrees.
3
Dredge grouper in Wondra flour and set aside.
4
Whisk milk and eggs.
5
In a food processor, pulse Mexicali Fire(R) Mix, Old Bay seasoning, onion powder, garlic powder, dried parsley, and panko bread crumbs into a coarse mixture.
6
Dip grouper into egg and milk mixture; completely coat grouper in Mexicali Fire(R) mixture.
7
Pan sear on all sides until golden brown, but be careful not to burn.
8
Place in oven for 8-12 minutes and serve.
9
CHORIZO STONE GROUND GRITS
10
Saute chorizo sausage, onions, celery, and garlic in a stock pot.
11
Stir in vegetable stock and allow to cook until tender. Add cheese and stir until melted.
12
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.
13
RAINBOW CHARD
14
Saute rainbow chard and garlic until withered.
15
Season with salt and pepper to taste.
16
AVOCADO AIOLI
17
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.

1318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: GROUPER, 2 cups Package Tropical Foods Mexicali Fire(R), 1 cup panko bread crumbs, 4-3oz black grouper steak, and more.

Yes, Mexicali Black Grouper falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexicali Black Grouper

How did you like this recipe?

Frequently Asked Questions