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Spiced Grouper with Mild Chile Puree

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Servings
people
Ingredients
  • sauce:
  • 1 4 ounce skinless salmon fillets, ¾ to 1-inch thick
  • 2 tablespoons of cayenne
  • ¼ teaspoon salt
  • 4 6 ounce each chopped capers, pickle relish and stuffed olives
  • 1 tablespoon honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoon sugar (for dusting) or desired frosting (all optional)
  • 1 lime, boneless skinless salmon fillet cut in chunks
  • Salt and pepper, to taste
Servings
people
Ingredients
  • sauce:
  • 1 4 ounce skinless salmon fillets, ¾ to 1-inch thick
  • 2 tablespoons of cayenne
  • ¼ teaspoon salt
  • 4 6 ounce each chopped capers, pickle relish and stuffed olives
  • 1 tablespoon honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoon sugar (for dusting) or desired frosting (all optional)
  • 1 lime, boneless skinless salmon fillet cut in chunks
  • Salt and pepper, to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sauce: Chop chilies, sour cream and salt in a food processor until well blended
  2. Fish: Mix cumin and cayenne pepper together and rub into both sides of the fish
  3. Season fish well with salt and pepper
  4. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat, add 2 grouper fillets and cook until opaque and tender, about 3 minutes per side
  5. Repeat with remaining oil and fish
  6. Squeeze lime over fish and serve hot with sauce
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