Wednesday, May 23, 2007
Bite with Belkys: Macadamia Nut Grouper from Mai-Kai
Our month-long series of food and fun is ending tonight in Fort Lauderdale -- and this time we're visiting a traditional restaurant that has been around since the 1950s. The chef there is going to show us how to whip up one of their most popular dishes. Time to grab A Bite With Belkys.
The Chef: Charles Geffrad
The Dish: Macadamia Nut Grouper
The Restaurant: Mai-Kai
- 6 8oz. groupers
- 1/4 cup of fresh chopped cilantro
- Juice of two lemons
- 2 tbsp. of white wine
- 2 cups of flour
- 1/2 tsp. of ground cayenne pepper
- 1 tbsp. of Creole seasoning
- 3 eggs
- 1 lb. of Hawaiian macadamia nuts
- Olive oil
Method of Preparation:
-Start by making a marinade. Chop some fresh cilantro and toss it in a container. Then add lemon juice, white wine, a pinch of salt and pepper and mix it all together.
-Let the grouper marinate for about 20 minutes.
-In the meantime, mix flour with ground cayenne pepper and Creole seasoning. Then, in a separate pan, beat three eggs with some cilantro.
-Next, coat the grouper in the flour mix, the eggs and, lastly, with macadamia nuts. Chef Charles says you can also try these steps with other kinds of fish and with chicken breast.
-Now, pour some olive oil in a hot pan and sear the fish for about two minutes on each side.
-Then cover it with foil paper, and put it into a 350-degree oven for about 10 to 15 minutes.
Ingredients for the sauce:
- 1 tbsp. of apple cider vinegar
- 1 tbsp. of white vinegar
- 1 tsp. of sugar
- 1 can of mango juice
- 1 can of papaya juice
- 1 can of guava juice
Method of Preparation:
-For the sauce, begin by pouring apple cider vinegar, white vinegar and some sugar into a hot pot. Let it reduce for about 25 minutes.
-Then add mango juice, guava juice and papaya juice, and let it reduce for another 20 minutes or until the sauce looks like a creamy soup.
To Plate the Dish:
Chef Charles likes to start off with some rice, then a scoop of the tasty sauce on the side. Next, place the grouper over the sauce and add another scoop on top. Top it with some dried papaya and apricots, and you can also garnish with a piece of zucchini, lemon and chopped parsley.
Serving Suggestion: A Mai-tai drink from Mai-Kai
Belkys Nerey: "The restaurant opens everyday at 5 p.m., and there is an extra charge if you want to see the show."
FOR MORE INFORMATION:
3599 North Federal Highway
Fort Lauderdale, FL 33308