"My mother made this for my family when I was a kid and everyone would love it. I am very excited that I get to share another recipe from my family cookbook. The recipe has to be 30 years old, but you know me, I have to put my little twist on it. So all you Grouper lovers out there, this ones for you," Chef Lee said.
2 tablespoon all-purpose flour
1/4 teaspoon cumin
1/4 teaspoon ancho chili powder
1/4 teaspoon chipotle powder
1/4 teaspoon paprika
pinch cayenne pepper
1/4 teaspoon garlic powder
salt and pepper
11/2 pound grouper fillets (HEB Seafood Department)
Olive or grapeseed oil for frying (HEB Cooking Connections)
11/2 Spanish Chorizo, diced (HEB Deli Department)
1 tablespoon olive oil
4 cups chopped spinach leaves
11/2 cup fresh HEB Sweet Corn ( HEB Produce Department)
11/2 cups dry white wine (HEB Cooking Connections)
2 shallots, minced
2 cups HEB heavy cream (HEB Dairy Department)
8 saffron threads, crushed
1 cup (2 sticks) cold butter, cut into small pieces
1. Preheat oven to 325.
2. Combine the flour and seasonings not including salt and pepper in a small bowl. Season the fillets with salt and pepper, then coat both sides with the chili and flour mixture.