Rodbenders Island Spiced Fried or Grilled Grouper

Name: Rodbenders Island Spiced Fried or Grilled Grouper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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; 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

Servings: persons

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
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

1
In a large bowl combine the adobo seasoning, bijol, paprika, scallions, red pepper, hot sauce, olive oil, and water; whisk marinade together.
2
Place fish fillets in a bowl or a ziplock bag.
3
Cover fish with marinade.
4
Let sit for 1 to 2 hours.
5
If grilling fish, place over hot grills until brown.
6
If frying the fish, pour the flour into a bowl.
7
In a second bowl, combine milk and eggs.
8
In a third bowl, combine cornmeal, garlic powder, paprika, dried oregano, and salt and pepper.
9
Dredge fillets in flour, then into the egg wash, and finally dip them in the cornmeal mixture.
10
In a large skillet heat 2 inches of canola oil.
11
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.
12
Fry the fillets until golden brown.
13
Fillets can also be deep fried.
14
Serve with Mango and Black Bean Salsa.
15
Combine all ingredients together in a medium size bowl.
16
Mix to blend ingredients evenly throughout.
17
Recipe courtesy Johnny Leverocks Seafood House

852

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 27 ingredients. The key ingredients include: 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, and more.

Yes, Rodbenders Island Spiced Fried or Grilled Grouper falls under the General 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.

That's it — enjoy your meal!