Preheat oven to 350 degrees.
Dredge grouper in Wondra flour and set aside.
Whisk milk and eggs. In a food processor, pulse Mexicali Fire Mix, Old Bay seasoning, onion powder, garlic powder, dried parsley, and panko bread crumbs into a coarse mixture.
Dip grouper into egg and milk mixture; completely coat grouper in Mexicali Fire® mixture.
Pan sear on all sides until golden brown, but be careful not to burn.
Place in oven for 8-12 minutes and serve.
CHORIZO STONE GROUND GRITS
Sauté chorizo sausage, onions, celery, and garlic in a stock pot.
Stir in vegetable stock and allow to cook until tender.
Add cheese and stir until melted.
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.
Sauté rainbow chard and garlic until withered.
Season with salt and pepper to taste.
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.
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