Directions

The Citrus Ancho Cream

1. Rehydrate 6 dried chiles. Place the chiles in a sauce pan with enough water to fully cover and bring to a low boil. Once the water is rolling remove the pan from the heat and set aside. Let the chiles soak for approximately 30 minutes or until they are soft and pliable. Remove and discard the water

   When the chiles are full rehydrated, place all of the Citrus Ancho ingredients in a blender/food processor and puree to a nice smooth consistency. Set aside for later.

   

The Grouper cheeks

1. Rinse and dry the Cheeks.

2. Add the ground Chiles to your bread crumbs and set up your breading “station”

3. For each cheek, dredge in the flour then the egg wash and lastly the bread crumbs. Set the breaded cheeks on a rack.

4. On the stovetop, bring your oil to medium/medium high heat in your skillet. Turning once, pan fry the cheeks to a light golden brown, in batches. Don’t overload the skillet as it will bring the temperature down and your breading will get “interesting”. Consistent temperature is key to delivering delicious golden brown, tender Grouper cheeks. Each batch will cook 1-2 minutes per side. Set aside for plating.

5. To plate the cheeks, drizzle the plate with a generous portion of the Citrus Ancho Cream, place the cheeks on top, drizzle some more cream on the fish and top with a pinch of shallots. As indicated in the images of the final meal, roasted carrots make for a fine addition to this mess of tasty fish.