Flavors and ingredients from Florida and the Caribbean converge in this impressive entrée. The delicate spicy sweetness of the jam balances the fish's crisp coating of coconut and cashews.
1 cup chopped red bell pepper
3/4 cup diced peeled papaya
1/2 teaspoon chopped jalapeño pepper
1/4 cup water
2 tablespoons sugar
3 tablespoons red wine vinegar
Dash of salt
1/2 teaspoon fresh lime juice
1/4 cup panko (Japanese breadcrumbs)
2 tablespoons flaked sweetened coconut
1 1/2 tablespoons chopped dry-roasted cashews
2 tablespoons all-purpose flour
2 large egg whites, lightly beaten
2 (6-ounce) grouper fillets
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons butter
Lime wedges (optional)
How to Make It
To prepare jam, combine first 3 ingredients in a food processor; process until smooth.
Combine water, sugar, red wine vinegar, and dash of salt in a small saucepan over medium-high heat. Cook until sugar dissolves, stirring frequently. Reduce heat to medium. Add pureed bell pepper mixture; cook 7 minutes or until thickened and reduced to 1/2 cup, stirring frequently. Remove from heat; stir in lime juice. Cool.
Preheat oven to 350°.
To prepare grouper, place the panko, coconut, and cashews in food processor; pulse 4 times or until cashews are finely chopped. Place panko mixture in a shallow dish. Place flour in another shallow dish; place egg whites in another shallow dish. Sprinkle fillets with 1/8 teaspoon salt and black pepper. Dredge 1 fillet in flour. Dip fillet into egg whites; dredge in panko mixture, gently pressing coating onto fillet to adhere. Repeat procedure with remaining fillet, flour, egg whites, and panko mixture.
Melt butter in a large nonstick skillet over medium-high heat. Add fillets; cook 2 minutes or until lightly browned on bottom. Turn fillets over; wrap handle of pan with foil. Place pan in oven; bake at 350° for 8 minutes or until fish flakes easily when tested with a fork. Serve immediately with jam and lime wedges, if desired.
Beach Bistro/Anna Maria Island
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