Floribbean" Grouper with Red Pepper-Papaya Jam

Floribbean" Grouper with Red Pepper-Papaya Jam is a pescatarian main course. This recipe serves 2. One portion of this dish contains approximately 41g of protein, 14g of fat, and a total of 467 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of dry-roasted cashews, butter, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

To prepare jam, combine first 3 ingredients in a food processor; process until smooth.

Ingredients you will need

Jam

Equipment you will use

Food Processor

Combine water, sugar, red wine vinegar, and dash of salt in a small saucepan over medium-high heat. Cook until sugar dissolves, stirring frequently. Reduce heat to medium.

Ingredients you will need

Red Wine Vinegar

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Add pureed bell pepper mixture; cook 7 minutes or until thickened and reduced to 1/2 cup, stirring frequently.

Ingredients you will need

Bell Pepper

Remove from heat; stir in lime juice. Cool.

Ingredients you will need

Lime Juice

Preheat oven to 35

Equipment you will use

Oven

To prepare grouper, place the panko, coconut, and cashews in food processor; pulse 4 times or until cashews are finely chopped.

Ingredients you will need

Cashews

Coconut

Grouper

Panko

Equipment you will use

Food Processor

Place panko mixture in a shallow dish.

Ingredients you will need

Panko

Place flour in another shallow dish; place egg whites in another shallow dish.

Ingredients you will need

Egg Whites

All Purpose Flour

Sprinkle fillets with 1/8 teaspoon salt and black pepper. Dredge 1 fillet in flour. Dip fillet into egg whites; dredge in panko mixture, gently pressing coating onto fillet to adhere. Repeat procedure with remaining fillet, flour, egg whites, and panko mixture.

Ingredients you will need

Salt And Pepper

Egg Whites

All Purpose Flour

Panko

Dip

Melt butter in a large nonstick skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add fillets; cook 2 minutes or until lightly browned on bottom. Turn fillets over; wrap handle of pan with foil.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Frying Pan

Place pan in oven; bake at 350 for 8 minutes or until fish flakes easily when tested with a fork.

Ingredients you will need

Fish

Equipment you will use

Oven

Frying Pan

Serve immediately with jam and lime wedges, if desired.

Ingredients you will need

Lime Wedge

Jam

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2teaspoons

butter 2larges

egg whites, lightly beaten 2Tbsps

all-purpose flour 340grams

grouper fillets 1teaspoons

chopped jalapeño pepper 1teaspoons

fresh lime juice 59milliliters

panko (Japanese breadcrumbs)177milliliters

diced peeled papaya 237milliliters

chopped red bell pepper 3Tbsps

red wine vinegar 2Tbsps

chopped dry-roasted cashews 0teaspoons

salt 1Dash

salt 2Tbsps

sugar 2Tbsps

flaked sweetened coconut 59milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.