Pan Fried Macadamia Nut Encrusted Grouper with Homemade Tartar Sauce, Grilled Baby Bok Choy and Grilled Sweet Corn with Cilantro-Lime Butter

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If you have a chance to try this dish, please do. I am not sure how much longer Florida Grouper will be available. The delicately sweet light white grouper is delicious in this macadamia nut encrusted coating. The grilled corn is covered in the compound butter from yesterday’s post.

For the Fish

  • 4 fresh grouper filets
  • Seasoned flour for breading
  • Eggs for breading (1 egg beaten with 1 tsp water)
  • Doc’s breading mix (about 2-3 cups depending on size of filets)
  • 4 oz crushed Macadamia nuts
  • Olive oil for pan frying

For the Corn

  • 4 ears of corn, in the husks
  • Cilantro-lime butter (see recipe)

For the baby Bok Choy

  • 2 Tbs soy sauce
  • 1 Tbs lime juice
  • 1 tsp Mirin
  • 1 tsp garlic, minced
  • 1 Tbs rice wine vinegar
  • 1 tsp finely grated ginger
  • 1 cup rice wine
  • 4 baby Bok Choy, split in half lengthwise

For the Tartar Sauce

  • 1  cup mayonnaise (preferably homemade)
  • 1 tsp capers
  • 1 tsp shallot, minced
  • 2 Tbs sweet onion, finely diced
  • ½ pickle, diced
  • Juice of 1 lemon
  • 1 tsp old bay spice (optional)
  • 1 Tbs parsley, finely chopped

Soak the corn, in the husks in cold water for about an hour prior to grilling. Make the tartar sauce ahead by combining all the ingredients, then refrigerating. Combine all the ingredients for the bok choy in a saucepan and reduce over medium heat until slightly thickened, remove and allow the bok choy to sit in the glaze.

For the fish, pat the filets dry and lightly season with salt. Combine Doc’s breading mix with the macadamia nuts. While you set up a 3 station breading assembly place the corn, in the husks on the grill. Allow the corn to steam in the husks for about 10 minutes. Heat the oil to smoking over a medium heat in a large sautoir or saute pan. Lightly place the filets in the seasoned flour and shake off excess. Dip into the egg mixture and then into the breading and then into the pan. Allow to cook until golden brown, about 3-5 minutes depending on the thickness. Flip and repeat. While the fish is cooking, place the corn cobs (removed from husks) on the grill along with the bok choy. When the fish has completed cooking, remove, plate and serve with a dollop of tartar sauce on top. Put the cilantro-lime butter on the corn and plate the bok choy as well. Enjoy.