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| LOUISIANA GROUPER WITH CHEDDAR HOMINY CAKE AND AVOCADO,TOMATO, PINEAPPLE RELISH |
| 6 Servings |
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| INGREDIENTS FOR RELISH: |
1 Small Red Onion, diced
2 Ribs of Celery, diced
1 Red Bell Pepper, diced
1/2 Fresh Pineapple, peeled, cored, grilled, then diced
1 clove Garlic, very finely diced
3 Medium Sized Roma Tomatoes, diced
1 Large Haas Avocado, diced prior to serving
Juice of 1 Lemon
Juice of 2 Limes
1/2 c Extra Virgin Olive Oil
2-4 t TABASCO Pepper Sauce
To taste Salt and Pepper
1/2 t Fresh Tarragon, finely minced
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| METHOD FOR HOMINY CAKE: |
| Roast 1 red and 1 green bell pepper over open flame of a gas
stove or grill until evenly charred on all sides, remove and
place in a bowl and cover with plastic wrap to complete
steaming.
When cool, remove char, core and discard seeds, and dice.
1 1/2 cups cheddar cheese, grated
2 cups quick grits (follow package instructions)
When grits are cooking, add diced roasted peppers, remove
from heat and stir in grated cheese.
Pour grits into a sheet pan and let cool completely, and then
refrigerate 2-3 hours until completely cold and firmly set.
Cut cakes into portion shape of your preference and bread in
3 stages, with seasoned flour, then egg wash, then bread
crumbs.
Pan fry or deep fry breaded cakes until golden and are hot in
center, approx. 3 minutes at 350 degrees. |
| METHOD: |
| All ingredients for relish can be made in advance and kept
refrigerated, except for the diced avocado. . |
| LOUISIANA GROUPER (or other Louisiana fish of your choice) |
| Season fish in salt and pepper and sauté in hot pan with
olive oil.
Two minutes on each side. |
| ASSEMBLY: |
| Remove cold relish and let come to room temperature, dice
avocado and add to relish.
Place panned hominy cake on plate, top with fish and top
with a generous amount of relish.
Serve with steamed asparagus, or sautéed spinach to round
out plate flavors and presentation appeal. |
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