Slap Ya Mama Jalapeño Pepper Sauce combines heat and freshness that makes it a natural seafood pairing.
Fried Grouper with Green Rice
Makes 4 servings
Ingredients
- Vegetable oil, for frying
- 3 tablespoons jalapeño pepper sauce*, plus more to serve
- 4 (6-ounce) grouper fillets
- 1 teaspoon kosher salt, divided
- ¾ cup all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon ground black pepper
- Green Rice (recipe follows)
- Lime wedges, to serve
Instructions
- In a 12-inch cast-iron skillet, pour oil to a depth of ¼ inch, and heat over medium heat until an instant-read thermometer registers 350°.
- Brush pepper sauce all over fish. Sprinkle ½ teaspoon salt all over fish.
- In a shallow dish, whisk together flour, cornstarch, black pepper, and remaining ½ teaspoon salt. Dredge fish in flour mixture, shaking off excess.
- Working in batches, carefully add fish to hot oil, and fry until golden brown and fish flakes easily with a fork, about 2 minutes per side. (Let oil return to 350° between batches.) Remove from oil, and let drain on paper towels. Serve with Green Rice, lime wedges, and pepper sauce.
Green Rice
Makes about 4 servings
Ingredients
- 1 cup loosely packed fresh cilantro leaves
- 1 cup water
- 1 cup chicken broth
- ⅓ cup sliced green onion
- 1 tablespoon jalapeño pepper sauce
- ¾ teaspoon kosher salt
- 2 cloves garlic, coarsely chopped
- 2 tablespoons unsalted butter
- 1 cup long-grain white rice
- ½ teaspoon lime zest
Instructions
- In the container of a blender, process cilantro, 1 cup water, broth, green onion, pepper sauce, salt, and garlic until smooth.
- In a medium saucepan, melt butter over medium heat. Add rice; cook, stirring frequently, until toasted, about 4 minutes. Stir in cilantro mixture. Bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and cook until liquid is absorbed, about 15 minutes. Remove from heat. Let stand for 5 minutes. Uncover; add lime zest, and fluff rice with a fork.
Notes
*We used Slap Ya Mama Jalapeño Pepper Sauce.
