Mexicali Black Grouper

Photo: tropicalfoods

On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Mexicali Black Grouper, was the Grand Prize Winner, created by Dominic Towe.

Yield: 4 servings
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  • 2 cup(s) Tropical Foods Mexicali FirexC2xAE
  • 1 cup(s) panko bread crumbs
  • 4-3 ounce(s) black grouper steak
  • 2. teaspoon(s) dried parsley
  • 4 Wondra instant flour
  • 1 teaspoon(s) onion powder
  • 1 teaspoon(s) garlic powder
  • 1 cup(s) whole milk
  • 3 large eggs
  • 2 tablespoon(s) Old Bay seasoning chopped
  • 1 cup(s) stone ground grits
  • 4 cup(s) vegetable stock
  • 10 ounce(s) chorizo sausage removed from casing
  • 4. ounce(s) mozzarella cheese
  • 4 ounce(s) cheddar cheese
  • 2 oz. ounce(s) Wondra instant flour
  • 1 ounce(s) garlic, minced
  • 2 ounce(s) red onion diced
  • 2 ounce(s) green onion diced
  • 2 ounce(s) celery chopped
  • 8 oz. rainbow chard
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 3-4 cloves garlic
  • 1 avocado ripe
  • 6 ounce(s) egg yolks
  • 4 ounce(s) olive oil
  • 2 ounce(s) cilantro
  • 0.5 ounce(s) red onions
  • .5 ounce(s) fresh parsley
  • Salt and pepper, to taste


  2. Preheat oven to 350 degrees.
  3. Dredge grouper in Wondra flour and set aside.
  4. 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.
  5. Dip grouper into egg and milk mixture; completely coat grouper in Mexicali Fire® mixture.
  6. Pan sear on all sides until golden brown, but be careful not to burn.
  7. Place in oven for 8-12 minutes and serve.

  9. Sauté chorizo sausage, onions, celery, and garlic in a stock pot.
  10. Stir in vegetable stock and allow to cook until tender.
  11. Add cheese and stir until melted.
  12. Remove from heat and pour onto a sheet pan to cool.
  13. After the grits have cooled, cut into desired shape.
  14. Coat in Wondra flour and sear until crisp.

  16. Sauté rainbow chard and garlic until withered.
  17. Season with salt and pepper to taste.

  19. In a food processor, add garlic, egg yolks, cilantro, parsley, red onions, and avocado; blend well until smooth.
  20. Slowly add olive oil until desired texture is reached; salt and pepper to taste.
January 2013

This recipe is a personal recipe added by tropicalfoods and has not been tested or endorsed by MyRecipes.

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