Mexicali Black Grouper Recipes
MEXICALI BLACK GROUPER
Steps:
- GROUPER 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. RAINBOW CHARD Sauté rainbow chard and garlic until withered. Season with salt and pepper to taste. AVOCADO AIOLI 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.
AU GRATIN MEXICALI
Idahoan's Au Gratin Mexicali is a spicy twist on traditional potatoes. Add a little salsa, some cheese, and presto, you're done!
Provided by Idahoan
Categories Idahoan®
Yield 4
Number Of Ingredients 3
Steps:
- Prepare potatoes according to directions and add salsa.
- Add shredded cheese five minutes before end of bake time.
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