Chef Alex recipes
Grouper Recipes
Bright ceviche and fried bites: two easy ways to handle good grouper fillets.
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Simple dock-to-kitchen ideas from the DTB kitchen.
Recipes by Chef Alex from the Down The Bayou kitchen.
Ceviche
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 red onion (diced)
- 1 tomato (diced)
- 1 pound of raw grouper fillet (diced)
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 avocado (diced)
- 8 limes juiced
- Cilantro to taste
How to make ceviche
- Mix together and let chill for 3-5 hours. Serve with chips
Grouper Bites
- Panko bread crumbs
- 2 eggs (beaten)
- Flour
- Peanut oil
- Teaspoon of Slap Ya Mama seasoning
- Teaspoon of paprika
- Grouper fillets
How to make grouper bites
- Mix seasoning with panko bread crumbs. Combine the flour with panko crumbs in a 1 to 2 ratio of flour to panko. Heat grease to 360. Throw fish in and pull out when they are floating.