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Grilled Florida Grouper Diablo with Black-Eyed Pea Cakes
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 15 Min.
Cook Time: 13 Min.
Chill Time: 12 Hr.
Marinate: 1 Hr.
What you need:
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4 (6-oz. ea.) grouper fillets
2 Tbsp. paprika
1 Tbsp. cayenne
2 Tbsp. freshly ground black pepper
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. salt
1-1/4 Tbsp. dried oregano
1-1/4 Tbsp. dried thyme
2 Tbsp. olive oil
vegetable cooking spray
1 Tbsp. fresh parsley, chopped
What to do:
1. Preheat grill. Place fillets in shallow dish; set aside. Combine all spices and olive oil in a small bowl making a paste. Rub mixture over fillets; cover and refrigerate for one hour.
2. Arrange fillets in a single layer in a grill basket coated with cooking spray. Cook, covered with grill lid, over hot coals or high heat on gas grill for 5 min. on each side until cooked through. Transfer fillets to a serving plate; sprinkle with parsley. Serve with Black-eyed Pea Cakes (recipe below).

Black-Eyed Pea Cakes
* 2 (15-oz.) cans black-eyed peas, rinsed and drained
* 1 large egg
* 1 tsp. ground cumin
* 3/4 tsp. salt
* 1-1/4 c. Japanese breadcrumbs (panko)
* 1/2 c. bottled roasted red peppers, drained and chopped
* 1/3 c. red onion, chopped
* 1 Tbsp. fresh cilantro, chopped
* 3 Tbsp. all-purpose flour
* 2 cloves garlic, minced
* oil for frying

1. Process 1-1/2 c. black-eyed peas in a food processor until coarsely chopped.
2. Whisk together egg, cumin, and salt in a large bowl. Add chopped peas, remaining whole peas, 3/4 c. breadcrumbs, and next 5 ingredients. Stir well to combine. Place remaining 1/2 c. breadcrumbs in a shallow dish.
3. Using a 1/4 c. measure, shape pea mixture into a cake; dredge in breadcrumbs. Repeat with remaining mixture and breadcrumbs. Place cakes on a baking sheet lined with plastic wrap; cover and chill overnight.
4. Pour oil to a depth of 1-in. into a large skillet; heat to 350°F. Fry cakes 3 min. or until golden brown. Drain well on paper towels. Serve immediately.

* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
Nutritional information:
Calories: 364;   Calories From Fat: 149;   Total Fat: 17g;   Saturated Fat: 3g;   Cholesterol: 80mg;   Total Carbs: 9g;   Protein: 44g;  
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