Our good friend, Frank, he of the to die for short rib post, does a mean grouper. He does it so well, it’s all you want to eat for the rest of your life.
Or at least you think so while you’re eating it.
The original recipe was created by Frank and his sister in law, Margaret, on a family trip to Florida where the weather was rainy,the children were wild and grouper was plentiful. Late one evening while enjoying libations, they discovered they were starving and the following recipe was born.
Grouper fillets coated in crushed peanuts and garlicky bagel chips sautéed til golden brown on both sides and run in the oven for 10 minutes to cook to perfection, then topped with a bright mango, yellow pepper salsa. What a combination.
Final pics of this dish exist but I can’t get to them. So you’ll have to put up with teaser photos and imagine how beautiful it was…nutty brown with bright yellows and oranges on top of the perfectly cooked fish.
Growing up, my mother always said you should leave a little bit on your plate to be polite.
Not with this dish.
Frank’s Grouper with Mango Salsa
8 good sized grouper fillets, seasoned well with coarse salt and freshly ground black pepper
3 eggs, beaten with a bit of milk…enough to coat sides of the grouper
A cup of all purpose flour
Extra virgin olive oil
4 ounces dry roasted Spanish Red Peanuts
½ bag New York Style garlic flavored bagel chips
Preheat the oven to 375.
Chop the peanuts and the garlic chips in a food processor well mixed.
Put in large roasting pan.
Put several large oven proof skillets on stove over medium-medium high heat. Swirl extra virgin olive oil in each pan and add large pat of butter.
While that melts, dredge the grouper in the flour, egg mix and the peanut mix on both sides. Put grouper in the pan as you finish and cook til golden brown on both sides. Put skillets in the oven and bake for 10 minutes.
Top with mango salsa and serve.
2 large mangos, peeled and chopped
1 large yellow pepper, chopped
1 large orange pepper, chopped
Juice of 2 limes
Handful of fresh cilantro, chopped
1 fat garlic clove, minced
Salt and freshly ground black pepper to taste
Mix and let sit and think while you do the grouper.
Makes 2 cups.