For an easy to prepare fall dish with a sweet and spicy, citrusy twist that will leave your lips tingling, you have to experience my Caribbean Grouper Nuggets. This may be the only time you’ll serve something as tasty as candy for dinner. Not only does this vibrant dish present wonderfully, it is also very simple to prepare and can be substituted with any fresh, flaky fish, large shrimp, or even chunks of lobster. The fusion of fresh seafood and fruity flavors is fun, delicious and is nicely complimented with a light Pinot Grigio.
Ingredients (serves 4-6)
- 2lbs. Fresh Fillets (2″ Nuggets)
- 1 1/2 Cups Rice Flour
- 1/2 Cup Cornstarch
- 1 Tsp. Salt
- 1 Cup Soda Water
- 2 Mangos, Peeled
- 1 Cup Pineapple Juice
- 1/4 Cup White Wine Vinegar
- 1/4 Cup Lime Juice (Fresh Squeezed)
- 1/4 Cup Sweet Chili Sauce
Preheat deep fryer, or 1/2-inch of vegetable oil in skillet to 350°. Combine rice flour, cornstarch and salt. Slowly add soda water while mixing to achieve batter-like consistency (for best results, soda water should be well chilled). Dip fish nuggets in batter just prior to quickly frying to a golden brown. Set aside.
Blend remaining ingredients (mango, pineapple juice, vinegar, lime juice, chili sauce) and simmer resulting puree on medium heat for 5-minutes. Pour warm sauce over fish nuggets. Garnish with freshly chopped scallions and cilantro. Serve.