Pan Fried Macadamia Nut Encrusted Grouper with Homemade Tartar Sauce, Grilled Baby Bok Choy and Grilled Sweet Corn with Cilantro-Lime Butter

5 06 2010

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If you have a chance to try this dish, please do. I am not sure how much longer Florida Grouper will be available. The delicately sweet light white grouper is delicious in this macadamia nut encrusted coating. The grilled corn is covered in the compound butter from yesterday’s post.

For the Fish

  • 4 fresh grouper filets
  • Seasoned flour for breading
  • Eggs for breading (1 egg beaten with 1 tsp water)
  • Doc’s breading mix (about 2-3 cups depending on size of filets)
  • 4 oz crushed Macadamia nuts
  • Olive oil for pan frying

For the Corn

  • 4 ears of corn, in the husks
  • Cilantro-lime butter (see recipe)

For the baby Bok Choy

  • 2 Tbs soy sauce
  • 1 Tbs lime juice
  • 1 tsp Mirin
  • 1 tsp garlic, minced
  • 1 Tbs rice wine vinegar
  • 1 tsp finely grated ginger
  • 1 cup rice wine
  • 4 baby Bok Choy, split in half lengthwise

For the Tartar Sauce

  • 1  cup mayonnaise (preferably homemade)
  • 1 tsp capers
  • 1 tsp shallot, minced
  • 2 Tbs sweet onion, finely diced
  • ½ pickle, diced
  • Juice of 1 lemon
  • 1 tsp old bay spice (optional)
  • 1 Tbs parsley, finely chopped

Soak the corn, in the husks in cold water for about an hour prior to grilling. Make the tartar sauce ahead by combining all the ingredients, then refrigerating. Combine all the ingredients for the bok choy in a saucepan and reduce over medium heat until slightly thickened, remove and allow the bok choy to sit in the glaze.

For the fish, pat the filets dry and lightly season with salt. Combine Doc’s breading mix with the macadamia nuts. While you set up a 3 station breading assembly place the corn, in the husks on the grill. Allow the corn to steam in the husks for about 10 minutes. Heat the oil to smoking over a medium heat in a large sautoir or saute pan. Lightly place the filets in the seasoned flour and shake off excess. Dip into the egg mixture and then into the breading and then into the pan. Allow to cook until golden brown, about 3-5 minutes depending on the thickness. Flip and repeat. While the fish is cooking, place the corn cobs (removed from husks) on the grill along with the bok choy. When the fish has completed cooking, remove, plate and serve with a dollop of tartar sauce on top. Put the cilantro-lime butter on the corn and plate the bok choy as well. Enjoy.




12 responses

5 06 2010
Chef E

The fish looks fantastic! I saw whole fluke yesterday, and I am thinking about trying my hand at some sashimi fluke in ponzu. We had it at a new place Mo C Mo C in Princeton, was memorable! Like your post here- ummm!

5 06 2010

Thanks Chef-I am going on a gulf seafood binge before it’s all off limits

5 06 2010

three turtle doves two french hens and an partridge in a pear tree – now add that in and its a super long title….grouper is what makes Florida in my book (well that and the spiny lobster)- such an awesome way to eat an awesome fish….

5 06 2010

I like the Bob and Doug version with “a beer in a tree”. Thanks, the oil is washing up on our shores now I am afraid this whole place may be a dead zone for awhile…:-(

5 06 2010
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5 06 2010

As always your meals are first rate; Florida grouper or not, I love the idea of a macadamia crust; also the corn and bok choy grilled with that awesome dressing, I mean, how can you beat it? I bow to you.

5 06 2010

No bowing allowed; I would be honored someday to cross chef’s knives and cook with you!

6 06 2010

My mouth seriously just watered!! I have to have this meal immediately! Perfecto!
Can not wait to go through the rest of your recipes!

6 06 2010

@Gwen:Thanks, hope you will enjoy some of the videos as well!

7 06 2010

That dish looks gorgeous… No chance of encountering ‘Florida Grouper’ here in SA though! Thanks for visiting my blog (though I’m afraid I may let you down in terms of South African cuisine, as I’m absolutely besotted with Italian food) — I’m DELIGHTED to have discovered yours. Will be back to explore more thoroughly soon 🙂

7 06 2010

@Koek: Thanks-With the gulf oil spill we may not be enjoying it much longer:-(

8 06 2010
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