Grouper Mangola
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| Cooked on Guess Who's Cooking by Chef Tiffany Barton |
Originally aired on
Cable 12  October 14, 2005 |
Grouper Mangola
Lightly season the grouper filet with seasoned salt and lime or lemon juice and then refrigerate until needed. Dice the bell pepper, onion, celery and goat pepper. Julienne the zucchini, carrots and onions. Peel one mangola and cut in half. Remove the center with a melon baller. Dip each half of the mangola in flour, then in egg and then in bread crumbs. Blanch the grouper in some hot water. Boil your pasta. Remove fish from hot water and add to an ice bath to cool it down to stop it from cooking. Fry the mangola in olive oil until golden brown. Mince the grouper. Fry the diced vegetables in olive and then add the minced grouper, a little seasoned salt and mix together. Stuff this mixture in the grouper. Fry sea grapes in olive and let reduce to create a stock. You may have to add some water to help this reduce. Sauté the Julienned vegetables and add seasoned salt to season and then add pasta to these vegetables. Thicken the reduced the sea grape sauce by adding the corn starch mixed with a little water. Strain the sea grapes to create your sauce. Place the pasta with vegetables on a plate then place one of the stuffed mangola halves on top. Drizzle some of the sea grape sauce on top and serve.
Ingredients
Mueller’s thin spaghetti
(made in america)
1 medium mangola
5 oz. grouper fillet
2 oz. diced onion
1 oz. green pepper
2 oz. celery
1 whole lime
corn starch
small pinch goat pepper
3 oz. bread crumbs
10 oz. olive oil
2 oz. carrots
2 oz. zucchini
4 oz. flour
1 egg
1 cup sea grapes
1 cup grape juice
seasoned salt
