4-8 ounce grouper fillets
1 cup sliced almonds
1 cup Panko (Japanese) bread
crumbs
1/4 cup parsley
1 tsp chili flakes
Pinch of salt
Flour
1 egg
1 cup milk
1/4 cup each of diced peppers, diced
red onion, diced celery, diced carrots,
curry powder and extra virgin olive
oil.
2 sprigs of thyme and oregano
1 bay leaf
1 can Coco Lopez
1 cup water
Cream to consistency
Salt & pepper to taste
Place half the almonds, bread
crumbs, parsley, chili & salt in food
processor. Pulse for course texture.
Mix in remaining almonds - leaving
whole. Mix egg, milk and seasoning,
set aside.
Warm oil in a pot. Add the peppers,
celery, onions, carrots and herbs. Sim-
mer until soft. Then add curry pow-
der, cook 1 min. Add rum and then
reduce. Add Coco Lopez and water,
simmer for 1 hour and remove from
heat.
maining sauce. Place back on heat
and reduce by half. Add cream to de-
sired consistency.
Place grouper in flour. Pat off excess
and dip into egg wash and then into
bread crumb mixture. Place in 350
degree oil for 5-10 minutes,depend-
ing on thickness of fish. Should be
golden brown.
Top with grouper and serve
with rice and vegetables.