Pan Seared Grouper With Caribbean Creole Sauce | Wild Fork
Sear fresh grouper and finish with a bold Caribbean Creole sauce for a vibrant, flavorful dish with serious coastal character.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wildforkfoods.com.
Ingredients
- 4 Skinless Grouper Fillets, thawed
- 2 cups WF Pepper Trio with Onions
- 4 cubes Dorot Frozen Garlic
- 8-10 WF Frozen Tostones
- To taste WF Spicy Mojo Seasoning
- To taste WF Black Peppercorn
- To taste WF Coarse Sea Salt
- 4 cubes Dorot Cilantro
- ½ cup Tomato Puree
- ½ cup white wine or water
- Lime cut in wedges-for garnish
- Fresh Cilantro, for garnish
- 1 small Habanero, thinly sliced
- ¼ cup Olive oil
- 1 Red Bell Pepper, slivered
- Flour to dredge fish
- Oil to fry Tostones
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