icon-location New Orleans, LA

LOUISIANA GROUPER WITH CHEDDAR HOMINY CAKE AND AVOCADO,TOMATO, PINEAPPLE RELISH

Seafood

6 Servings

INGREDIENTS FOR RELISH:

1 Small Red Onion, diced
2 Ribs of Celery, diced
1 Red Bell Pepper, diced
1/2 Fresh Pineapple, peeled, cored, grilled, then diced
1 clove Garlic, very finely diced
3 Medium Sized Roma Tomatoes, diced
1 Large Haas Avocado, diced prior to serving
Juice of 1 Lemon
Juice of 2 Limes
1/2 c Extra Virgin Olive Oil
2-4 t TABASCO Pepper Sauce
To taste Salt and Pepper
1/2 t Fresh Tarragon, finely minced

METHOD FOR HOMINY CAKE:

  • Roast 1 red and 1 green bell pepper over open flame of a gas stove or grill until evenly charred on all sides, remove and place in a bowl and cover with plastic wrap to complete steaming.
  • When cool, remove char, core and discard seeds, and dice. 1 1/2 cups cheddar cheese, grated 2 cups quick grits (follow package instructions)
  • When grits are cooking, add diced roasted peppers, remove from heat and stir in grated cheese.
  • Pour grits into a sheet pan and let cool completely, and then refrigerate 2-3 hours until completely cold and firmly set.
  • Cut cakes into portion shape of your preference and bread in 3 stages, with seasoned flour, then egg wash, then bread crumbs.
  • Pan fry or deep fry breaded cakes until golden and are hot in center, approx. 3 minutes at 350 degrees.

    • 733 Rue Toulouse, New Orleans, LA, 70130
    504-528-9206