How to Make Appetizing crunchy spicy grouper with avocado puree and chipotle aioli

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We hope you got benefit from reading it, now let’s go back to crunchy spicy grouper with avocado puree and chipotle aioli recipe. To cook crunchy spicy grouper with avocado puree and chipotle aioli you only need 27 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook crunchy spicy grouper with avocado puree and chipotle aioli:

1. Get of grouper mix.
2. You need 24 oz of Grouper.
3. Take 2 1/2 cup of corn flakes.
4. Use 3/4 cup of sliced almonds.
5. Take 1 tbsp of sesame seeds.
6. Take 1 tbsp of black sesame seeds.
7. Use 1/2 tsp of cayenne pepper.
8. Provide 1/2 tsp of red chile flake.
9. Use 1 tsp of cumin.
10. Provide 1 tsp of onion powder.
11. Take 1 tsp of salt.
12. Use 1 tsp of pepper.
13. Get 1 tsp of garlic powder.
14. Get 1 tsp of chile powder.
15. Provide of avocado puree.
16. Prepare 2 of avocado.
17. Provide 1/4 cup of heavy cream.
18. Prepare 1 of salt.
19. Take 1/4 cup of key lime juice.
20. Get of Chipotle aioli.
21. Take 2 of egg yolks.
22. Provide 1 1/2 of olive oil.
23. Provide 1/3 of red wine vinegar.
24. Prepare 1 of salt.
25. Use 1 of pepper.
26. Get 6 oz of chipotle in adobo.
27. Use 2 tbsp of dijon mustard.

Instructions to make crunchy spicy grouper with avocado puree and chipotle aioli:

1. Grouper mix combine all ingredeints except grouper into a food processor pulse till it becomes a fine crumb.
2. cut grouper into 8, 3oz portions flour, eggwash and dip fish into crumb mix and set aside.
3. avocado puree combine all ingredients in blender and blend till smooth.
4. Chipotle aioli combine all ingredients in blender execpt oil blend on high till smooth salt and pepper to taste.
5. when mix is smooth keep blender on high slowly pouring oil into the blender untill oil is gone and aioli has formed place in squeeze bottle place in cooler.
6. finishing place fish in the fryer till gold and crispy about 7 min.
7. plating place streak of avocado puree across plate stack grouper on one side of the avocado dot plate with aioli and sriracha garnish with cilantro.

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