Crispy Cayman Grouper with Spiced Cornmeal Crust Recipe

Cayman Islands Delight: Crispy Grouper with Spiced Cornmeal Crust

Imagine a gentle coastal breeze, a vibrant sunset, and the rich aroma of the Caribbean mingling with the sea air. Dive into the vibrant and bold flavors of the Cayman Islands with this Crispy Grouper with Spiced Cornmeal Crust. Perfectly seasoned with the warmth of thyme and the gentle heat of scotch bonnet peppers, this dish captures the essence of the Caymanian spirit. The crispy exterior of the fish gives way to the tender, flaky grouper inside, a testament to the harmony of textures and flavors, making it a definitive delight for the omnivore palate.

Serves: 2, Difficulty: Expert

Preparation Time: 20 minutes, Cooking Time: 15 minutes

Ingredients

• 400 grams of prepared grouper fish
• 100 grams of cornmeal
• 20 grams of plain flour
• 5 grams of salt
• 5 grams of black pepper
• 2 grams of thyme
• 2 grams of scotch bonnet pepper, finely chopped
• 2 cloves of garlic, minced
• 20 ml of lime juice
• 100 ml of vegetable oil for frying
• 5 grams of garlic powder
• 5 grams of cayenne pepper
• 2 sprigs of parsley for garnish

Method

• Pour lime juice over the grouper and let it marinate with minced garlic for 10 minutes.
• In a shallow dish, combine cornmeal, flour, salt, black pepper, thyme, garlic powder, and cayenne pepper.
• Dip each grouper fillet into the cornmeal mixture, ensuring it is evenly coated.
• Heat vegetable oil in a frying pan over medium-high heat.
• Fry the coated grouper fillets for 3 to 4 minutes on each side, until golden brown and crispy.
• Drain on a paper towel to remove excess oil.
• Garnish with finely chopped parsley and a sprinkle of finely chopped scotch bonnet pepper, and serve.

Tips

• Ensure the oil is hot enough to create a crispy texture on the grouper.
• For those with a milder palate, reduce the amount of scotch bonnet pepper.
• Accompany with a fresh salad or a side of Caribbean rice for a complete meal.

Nutritional Information