Serves 4
Ingredients:
four 5-6 ounce black grouper filets (go for fresh, depending on availability where you live, you may substitute with another fresh local fish, such as snapper, corvina, etc.)
Ritz crust:
1 sleeve Ritz Crackers
4 egg whites (beaten, to dredge the fish, then bread with the cracker crumbs)
Slaw:
1 small head of napa cabbage (cut chiffonade)
4 ears of fresh corn
1 Vidalia or red onion
2 red bell peppers
Potato:
8-12 fingerling potatoes
1 sprig fresh thyme
1 tbsp olive oil
1/4 cup sherry vinegar
Tartar Sauce:
1/2 seedless cucumber (sliced into quarter’s length wise and thinly chopped)
2 cups rice wine vinegar
1 cup mayonnaise (may substitute with Hellman’s Light or Fat Free Mayo of your choice to reduce fat and calories)
1/4 cup sugar (may reduce, omit, or substitute with agave nectar, honey, Splenda, or Stevia, depending on your preferences)
Method:
Brine the cucumber for at least two hours by mixing the salt into the vinegar. Chop the cucumbers and fold into the mayonnaise. Refrigerate.
Make the slaw by sautéing the onions first over medium heat until translucent. Add the corn and continue to sauté until becomes lightly caramelized. Finish by adding the red peppers and sauté until softened. Remove the veggies from the pan and spread over a cookie sheet to cool. Pre-heat oven to 425F. Slice the potatoes in half length-wise and toss them in a bowl with the thyme, olive oil, salt, and pepper. Oven roast 20-25 minutes.
While the potatoes are roasting, chop the Ritz crackers in a food processor and place them in a bowl. Coat the grouper fillets by dipping them in egg whites, then dredge in the Ritz crumbs. Next, SLOWLY sauté the coated fillets over low heat. Once browned both sides, place them on a non-stick or greased baking sheet and finish them in the oven 10-12 minutes.
With the fish and potatoes cooking, toss the corn, onions, peppers, with the napa cabbage and sherry vinegar. Season the slaw with sea salt and cracked pepper. Place the slaw onto the plates along with the tartar sauce. Finish serving the dish with the roasted potatoes and grouper fillets.
When in Naples, you owe it to yourself to enjoy dinner at K.C. American Bistro! Please tell Chef/Owner Keith Casey I sent you and enjoy! Otherwise, enjoy this at home, with a nice crisp white wine!
