Grilled Florida Grouper Diablo with Black-Eyed Pea Cakes
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
Black-Eyed Pea Cakes:
2 (15-ounce) cans black-eyed peas, drained and rinsed
1 large egg
1 teaspoon ground cumin
3/4 teaspoon salt
1 1/4 cups Japanese bread crumbs (panko)
1/2 cup bottled roasted red peppers, drained and chopped
1/3 cup red onion, chopped
1 tablespoon fresh cilantro, chopped
3 tablespoons all-purpose flour
2 cloves garlic, minced
Oil for frying
Grilled Florida Grouper Diablo:
4 (6-ounce) grouper fillets
2 tablespoons paprika
1 tablespoon cayenne
2 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons salt
1 1/4 tablespoons dried oregano
1 1/4 tablespoons dried thyme
2 tablespoons olive oil
Vegetable cooking spray
1 tablespoon chopped fresh flat-leaf parsley
- For Black-Eyed Pea Cakes: Process 1 1/2 cups black-eyed peas in a food processor until coarsely chopped.
- Whisk together egg, cumin, and salt in a large bowl. Add chopped peas, remaining whole peas, 3/4 cup bread crumbs, and next 5 ingredients. Stir well to combine.
- Place remaining 1/2 cup bread crumbs in a shallow dish.
- Using a 1/4 cup measure, shape pea mixture into a cake; dredge in bread crumbs. Repeat with remaining mixture and bread crumbs.
- Place cakes on a baking sheet lined with plastic wrap; cover and chill overnight.
- Pour oil to a depth of 1-inch into a large electric skillet; heat to 350°F (175°C). Fry cakes 3 minutes or until golden brown. Drain well on paper towels. Serve immediately.
- For Grilled Florida Grouper Diablo: Preheat grill.
- Place fillets in shallow dish; set aside.
- Combine all spices and olive oil in a small bowl making a paste. Rub mixture over fillets; cover and refrigerate for one hour.
- Arrange fillets in a single layer in a grill basket coated with cooking spray. Cook, covered with grill lid, over hot coals or high heat on gas grill for 5 minutes on each side until cooked through.
- Transfer fillets to a serving plate; sprinkle with parsley. Serve with Black-eyed Pea Cakes.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 364; Calories From Fat: 149; Total Fat: 17g; Saturated Fat: 3g; Cholesterol: 80mg; Total Carbs: 9g; Protein: 44g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.