Datz 2616 South MacDill Avenue Tampa | 813.831-7000 www.datzdeli.com
Coconut Crusted Grouper with Tropical Rice and Mango Salsa from the kitchen of Chef Andy King Preheat oven to 350 degrees Coconut crusted grouper 1 8-oz grouper filet 1 cup shredded unsweetened coconut 2 ozs butter 1 ozs olive oil 1 tblsp blood orange zest
Tropical rice 1 cup basmati rice 1 oz coconut oil 1 cup blood orange juice 1 cup water 1 ⁄2 oz lime juice 1 ⁄4 oz ginger, minced
Servings: 4 ⁄ cup red onion, diced ⁄ cup red pepper, diced 2 tblsp cilantro, chopped 1 tblsp jalapeno, diced 2 tsp lime juice 1 pinch salt
1 oz cilantro, chopped 2 ozs craisins 1 tblsp shredded coconut 2 ozs almonds, chopped Mango Salsa 1 mango, diced 1 kiwi, diced
1 2 1 4
Grouper: Bread grouper with shredded coconut and let rest in refrigerator at least 1 hour. Prepare rice and salsa. Rice: In a saucepan over medium-high heat, melt coconut oil then add the basmati rice. Stir until rice is nice and coated with oil. Add the blood orange juice, water, lime juice, ginger and salt. Bring to a full boil, cover and turn heat down to low. Simmer 18–20 minutes. While the rice is cooking, toast shredded coconut and almonds in a small pan over medium-high heat until lightly toasted. When rice is done, fluff with a fork and add coconut, craisins, cilantro and chopped almonds. Mango Salsa: Mix ingredients together. When ready to cook grouper: Combine butter and olive oil in a saute pan over medium-high heat. When the two are melted together and the butter is fragrant, sear the grouper on each side for about 2–3 minutes. Remove the grouper from the pan and finish in the oven for about 8–10 minutes, or until the fish reaches 145-degrees internally. Sprinkle with blood orange zest.
Shor Restaurant 301 South Gulfview Boulevard Clearwater | 813.373-1234 www.clearwaterbeach.hyatt.com
Grilled Colorado Lamb Chops Watermelon & Mint Barbeque Sauce, Cherry & Basil Cornbread from the kitchen of Chef Richard Preston Preheat oven to 400 degrees Lamb chops 1 8-oz grouper filet 1 cup shredded unsweetened coconut 2 ozs butter 1 ozs olive oil 1 tblsp blood orange zest Watermeon & Mint Barbeque Sauce 2 cups ketchup
1 tsp Worcestershire sauce ½ cup apple cider 1 tsp Dijon mustard 2 tsp maple syrup 1 tsp molasses 3 tsp brown sugar ½ tsp onion powder ½ tsp garlic powder
Servings: 4
1 can Coke or Pepsi ¼ medium-sized watermelon, chopped Cherry & Basil Corn Bread 1 cup Bing cherries, dried 8 basil leaves, finely chopped 1 cup all-purpose flour 1 cup yellow corn meal ¼ cup white sugar
Pinch of salt 3 ½ tsp baking powder 1 egg 1 cup milk 1/3 cup vegetable oil baby Heirloom tomatoes baby fennel 1 lb butter, salted
Lamb chops: Brush with garlic oil and fresh ground black pepper. Season with kosher salt. Pre-heat your BBQ to high. Cook to desired internal temperature. Watermelon & Mint Barbeque Sauce: Take chopped watermelon and Pepsi and reduce over medium high heat for 20 minutes or until liquid starts to thicken. Add remainder of ingredients and simmer for one hour or until the sauce gets the consistency to coat the back of a spoon. Season with salt and pepper. Let cool and puree in a blender. Set aside. Cherry & Basil Cornbread: In large bowl combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Add basil and cherries. Pour into buttered casserole dish. Bake for 20–25 minutes or until toothpick comes out clean. Roasted Baby Heirloom Tomatoes: Cut tomatoes in half and season with fresh ground black pepper, olive oil, kosher salt and the Anise greens from the top of the baby fennel. Roast in oven for 10 minutes. Butter Poached Baby Fennels: Melt 1 pound salted butter. Heat butter to just below simmering. Cut fennel in half lengthwise and drop into butter for about 2 minutes. Season with Kosher salt and serve. 80 www.duPontREGISTRY.com/TampaBay