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.
Ingredients
- SKINLESS GROUPER FILLETS, THAWED 4
- WF PEPPER TRIO WITH ONIONS 2 CUPS
- DOROT FROZEN GARLIC 4 CUBES
- WF FROZEN TOSTONES 8-10
- WF SPICY MOJO SEASONING TO TASTE
- WF BLACK PEPPERCORN TO TASTE
- WF COARSE SEA SALT TO TASTE
- 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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