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crunchy spicy grouper with avocado puree and chipotle aioli
crunchy spicy grouper with avocado puree and chipotle aioli

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We hope you got insight from reading it, now let’s go back to crunchy spicy grouper with avocado puree and chipotle aioli recipe. To cook crunchy spicy grouper with avocado puree and chipotle aioli you only need 27 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook crunchy spicy grouper with avocado puree and chipotle aioli:
  1. Prepare grouper mix
  2. Get 24 oz Grouper
  3. Get 2 1/2 cup corn flakes
  4. You need 3/4 cup sliced almonds
  5. Provide 1 tbsp sesame seeds
  6. You need 1 tbsp black sesame seeds
  7. Take 1/2 tsp cayenne pepper
  8. You need 1/2 tsp red chile flake
  9. You need 1 tsp cumin
  10. Use 1 tsp onion powder
  11. Take 1 tsp salt
  12. Provide 1 tsp pepper
  13. You need 1 tsp garlic powder
  14. Get 1 tsp chile powder
  15. You need avocado puree
  16. Provide 2 avocado
  17. Take 1/4 cup heavy cream
  18. Use 1 salt
  19. You need 1/4 cup key lime juice
  20. Get Chipotle aioli
  21. Take 2 egg yolks
  22. Take 1 1/2 olive oil
  23. Prepare 1/3 red wine vinegar
  24. Use 1 salt
  25. You need 1 pepper
  26. Get 6 oz chipotle in adobo
  27. Get 2 tbsp dijon mustard
Steps to make crunchy spicy grouper with avocado puree and chipotle aioli:
  1. Grouper mix - combine all ingredeints except grouper into a food processor - pulse till it becomes a fine crumb
  2. cut grouper into 8, 3oz portions - flour, eggwash and dip fish into crumb mix and set aside
  3. avocado puree - combine all ingredients in blender and blend till smooth
  4. Chipotle aioli - combine all ingredients in blender execpt oil - blend on high till smooth - salt and pepper to taste
  5. when mix is smooth keep blender on high slowly pouring oil into the blender untill oil is gone and aioli has formed - place in squeeze bottle - place in cooler
  6. finishing - place fish in the fryer till gold and crispy about 7 min
  7. plating - place streak of avocado puree across plate - stack grouper on one side of the avocado - dot plate with aioli and sriracha - garnish with cilantro

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