Ingredients 2 tbsp butter 1 medium onion, chopped 4 cloves garlic, minced 1 tbsp fresh-grated ginger ¾ cup aged rum ½ cup cream of coconut ½ cup pineapple juice ¾ cup crushed fresh pineapple 1 tsp chili pepper flakes ¼ tsp salt 2 tbsp fresh cilantro, chopped 2 lbs fresh grouper fillets (or firm white fish) 2 limes, juiced Salt and pepper 1 cup flour 1 cup cornmeal 1/4 cup milk 2 eggs, beaten Coconut oil for frying Fresh basil, chopped 2 limes, cut into quarters
Directions:
In a saucepan, melt butter and sautée onions, garlic, and ginger until lightly brown. Deglaze pan with aged rum and let alcohol cook off. Mix in cream of coconut, pineapple juice, chopped pineapple, chili flakes, and salt. Simmer until reduced and sauce covers the back of a metal spoon. Mix in fresh cilantro and set aside to cool. Cut grouper fillets into strips; season with salt, pepper, and lime. Heat several inches of coconut oil to 375ºF. Use extra care with hot oil! Beat together the milk and eggs and dip the fish strips; then coat with flour, removing excess. Fry until golden brown on
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all sides. Remove from pan and let sit uncovered on paper towel. Garnish with fresh basil and cut limes, and serve with Piña Colada sauce immediately. Happy times? Jump Up!
Buen Provecho!
bvipropertyyacht.com
August 2016
27