Ingredients

• 2 to 3 teaspoons adobo seasoning, or other comparable mix of garlic powder, dried oregano, salt, black pepper and turmeric
• 1 teaspoon bijol, or a comparable blend of corn flour, cumin, and annatto
• 1 heaping teaspoon Hungarian paprika (Spanish may be used)
• 2 scallions, minced
• 1/2 red pepper, minced
• 3 to 4 dashes hot sauce (10 to 15, if you like it hot)
• 1/4 cup olive oil
• 2 to 3 tablespoons water
• 4 grouper or snook fillets
• 1 cup flour
• 1 cup milk
• 2 eggs
• Cornmeal, for coating
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Dried oregano or dried basil, optional
• Salt and Pepper, to taste
• Canola oil, for frying
• Mango and Black Bean Salsa, recipe follows
• 1/2 cup soaked or canned black beans
• 1/2 cup small diced red onion
• 1 cup sugar
• 1 tablespoon ground allspice
• 1/2 cup small diced mango
• 1/2 cup small diced red pepper
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon salt

Instructions

1. In a large bowl combine the adobo seasoning, bijol, paprika, scallions, red pepper, hot sauce, olive oil, and water; whisk marinade together.
2. Place fish fillets in a bowl or a ziplock bag. Cover fish with marinade. Let sit for 1 to 2 hours.
3. If grilling fish, place over hot grills until brown.
4. If frying the fish, pour the flour into a bowl. In a second bowl, combine milk and eggs. In a third bowl, combine cornmeal, garlic powder, paprika, dried oregano, and salt and pepper. Dredge fillets in flour, then into the egg wash, and finally dip them in the cornmeal mixture.
5. In a large skillet heat 2 inches of canola oil. When the oil reaches 375 degrees F., or 1 drop of egg wash cooks and rises to the top immediately, add the fillets to the oil, 2 at a time. Fry the fillets until golden brown. Fillets can also be deep fried.
6. Serve with Mango and Black Bean Salsa.
7. Combine all ingredients together in a medium size bowl. Mix to blend ingredients evenly throughout.
8. Recipe courtesy Johnny Leverocks Seafood House