Hot Cheeks with Sweet Potatoes
This appetizer calls for an interesting cut of fish: the cheeks. Here the chef prefers Black Grouper; the cheeks are removed from right behind the head and marinated. Coconut flakes, bread crumbs and spices make up an unusual breading.
Ingredients
- Black Grouper Cheeks - 8, 3 ounces each
- Salt and pepper,to taste
- Flour - for dredging
- Oil - Marinade
- Marinade
- Shallot - 1 whole, peeled and diced
- Ginger - 2 tablespoons, minced
- Garlic - 1 teaspoon, minced
- Peanut Oil - 1 ounce
- Coconut Milk - 1 cup
- Worchestershire Sauce - 2 tablespoons
- Soy Sauce - 2 tablespoons
- Apple cider vinegar - 2 tablespoons
- Molasses - 5 tablespoons
- Chow Chow
- Carrot - 1/2 cup, diced
- Cucumber - 1 cup, diced
- Pineapple - 1 cup, minced
- Garlic - 1 tablespoon, minced
- Red Onion - 1/2 cup, diced
- Fresh Cilantro - 2 tablespoons, chopped
- Smoked Scotch bonnet peppers - 4, seeded and ground
- Salt and pepper, to taste
- Apple cider vinegar - 1 cup
- Breading
- Japanese bread crumbs - 2 cups
- Coconut Flakes - 1 cup
- Ground cinnamon - 1 tablespoon
- Salt - 2 teaspoons
- Pepper - 2 teaspoons
- Turmeric - 2 tablespoons
- Sweet potatoes - 2 cups, mashed, seasoned with cardamom, honey and cinnamon
- Garnish
- Sweet potatoes - 1 cup, mashed
- Beets - 2, peeled and cut into strings
- Chili oil - (see Cooking Basics, Flavored Oils)
- Curry oil - Curry oil (see Cooking Basics, Flavored Oils)
- Molasses for drizzling
- Pickled Okra - 4
- Scotch bonnet peppers - 4
Instructions
To prepare the marinade: Heat peanut oil in a large saute pan over medium high heat. Add shallot, ginger, and garlic and saute until lightly browned. Add coconut milk, Worcestershire sauce and soy sauce; bring to a boil. Stir in vinegar and molasses and bring mixture to a boil again. Remove from heat and let cool completely. Once cooled, place cheeks into marinade and leave overnight.
To prepare the chow chow: Place all ingredients in a large mixing bowl. Bring vinegar to a boil and pour over all ingredients in bowl. Mix well. Let this mixture set for 24 hours to allow flavors to blend.
To prepare the breading: Place all ingredients into a mixing bowl; mix together until incorporated.
To prepare the cheeks: Dredge marinated cheeks in flour seasoned with salt and pepper. Dip back into the marinade, then dredge in breading mixture. In a large skillet over medium high heat, saute cheeks in oil until lightly browned, about 45 seconds on each side. (Take care not to move cheeks too much as breading will come apart from cheeks.)
To Serve: Pipe mashed sweet potatoes onto serving plates. Place a large spoonful of chow chow in the center of the sweet potatoes; lay two cheeks on top of the chow chow. Place strings of beets on top. Drizzle the outer edge of each plate with chili oil, curry oil, and molasses. Garnish with pickled okra and Scotch bonnet peppers.
