Midwestern Baked Grouper with Cornbread Crust

Ingredients

In this Midwestern adaptation, we incorporate the flavors and ingredients commonly found in Midwestern American cuisine. Instead of using traditional Bahamian spices, we use a blend of Midwestern spices to season the grouper fillets. Additionally, we replace the original breadcrumb crust with a cornbread crust, which adds a unique twist and enhances the dish's Midwestern character. We alse have the original recipe for Abaco Baked Grouper, so you can check it out.

• 4 grouper fillets (about 6 ounces each) (113g) 4 grouper fillets (about 6 ounces each) (113g)
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1 tablespoon (12g) sugar 1 tablespoon (12g) sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60ml) melted butter 1/4 cup (60ml) melted butter

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
3. 3.
   Rub the grouper fillets with the vegetable oil, then sprinkle the spice mixture evenly over both sides of the fillets.
4. 4.
   In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
5. 5.
   Gradually add the milk and melted butter to the dry ingredients, stirring until well combined.
6. 6.
   Place the seasoned grouper fillets in a baking dish and spread the cornbread mixture evenly over the top.
7. 7.
   Bake for 20-25 minutes, or until the grouper is cooked through and the cornbread crust is golden brown.
8. 8.
   Serve the Midwestern Baked Grouper with Cornbread Crust hot and enjoy!

Treat your ingredients with care...

• Grouper fillets — Ensure the grouper fillets are fresh and of high quality. If grouper is not available, you can substitute it with other firm white fish such as cod or halibut.
• Cornmeal — Use fine or medium-grind cornmeal for the cornbread crust to achieve the desired texture.
• Milk — You can use any type of milk you prefer, such as whole milk, skim milk, or non-dairy milk like almond milk or oat milk.
• Paprika — Opt for a sweet or smoked paprika to add depth of flavor to the dish.
• Thyme and oregano — If you have fresh thyme and oregano, feel free to use them instead of dried herbs for a more vibrant taste.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the spice mixture.
• Serve the Midwestern Baked Grouper with a side of creamy coleslaw or roasted vegetables for a well-rounded meal.
• If you prefer a lighter version, you can reduce the amount of butter in the cornbread crust or use a butter substitute.
• To ensure the cornbread crust is evenly cooked, spread it gently over the seasoned grouper fillets, covering them completely.
• Leftovers can be refrigerated and enjoyed the next day. Reheat in the oven to maintain the crispiness of the cornbread crust.

Serving advice

Serve the Midwestern Baked Grouper with Cornbread Crust as the main course, accompanied by a fresh green salad and a side of tangy tartar sauce. Garnish with a sprig of fresh thyme or a squeeze of lemon juice for an extra burst of flavor.

Presentation advice

Present the Midwestern Baked Grouper with Cornbread Crust on a large platter, allowing the golden cornbread crust to take center stage. Arrange the fillets neatly and garnish with fresh herbs for an appealing visual presentation.