Escovitch Fried Grouper
Serves 430 mins prep20 mins cook
This dish features fried grouper fillets coated in a golden brown breading, served with spicy callaloo rice and topped with escovitch sauce. The callaloo rice is flavorful with coconut oil, onion, and spices, making it a delicious accompaniment.
0 servings
What you need
Instructions
Step 1: Coating the grouper fillets with egg and seasonings before frying. Step 2: Heat oil and fry the coated grouper fillets until golden brown. Step 3: For the callaloo rice, sauté callaloo in coconut oil with onion, garlic, scallion, thyme, scotch bonnet pepper, crushed pimento, and a Maggi bouillon cube. Step 4: Add washed jasmine rice, half a packet of coconut powder, water, salt, and butter to the sautéed mixture. Step 5: Steam the rice until it's cooked and flavored.View original recipe