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Watch chef Ricardo Diaz of the Silverspot Cinema, the Mercato, 9118 Strada Place, 592-0300, make pecan-crusted grouper with coconut lime sauce on CookIt!
Diaz was born in Mexico City, but grew-up in Puerto Vallarta. He started his culinary career working as a dishwasher in an Italian restaurant and showed such promise that the restaurant sent him to culinary school. He finished his education in West Palm Beach and became a line cook for the Cheesecake Factory.
He helped the chain open 12 different restaurants working in Las Vegas, Beverly Hills, New Jersey, Virginia and finally came to Naples. He left the Cheesecake Factory to cook at the Bice Grande Cafe in Coconut Point, Estero,and now is the sous chef at the Silverspot Cinema.
Diaz has dinner ready to be served at 5 p.m. and moviegoers can eat in or take out certain dishes to enjoy while watching the film. The most popular dish is the pecan-crusted grouper he makes on the video. The mini and regular burgers are also popular, but Diaz would really like to enjoy his coconut shrimp with his wife for dinner one night. He says he’s tempted to make a reservation on Open Table for dinner and a movie himself, but evenings are the busiest times for him.
Here is his recipe to enjoy at home:
Pecan crusted grouper with coconut lime sauce
2 grouper fillets, ½ pound each
2 ounces seasoned flour, add black pepper, paprika and salt to all-purpose flour
½ cup panko (Japanese bread crumbs)
½ cup pecan halves, chopped medium to fine
1 ounce vegetable oil
¼ can of Coco Lopez (cream of coconut)
Zest from one lime, finely grated
1 teaspoon lime juice
Vegetable oil, enough to grease the baking sheet and roll the filets in.
Pre-heat oven to 425 degrees.
Mix the panko and pecans together.
Lightly dust fish fillets all over with seasoned flour and shake off excess.
Dip in oil then roll in bread crumbs and chopped pecans mixture.
Place fish on a baking sheet greased with vegetable oil.
Bake at 425 degrees for 15 to 20 minutes, until cooked through.
If you want to deep fry place the fish in three inches of vegetable oil in a deep frying pan.
Heat to 400 degrees and five to six minutes, until golden.
Heat oil in a large nonstick skillet over medium-high heat.
Add the Coco Lopez, lime zest and lime juice and bring to a boil.
Reduce heat and simmer five minutes or until slightly thick.
Plate the fillets and drizzle with the sauce.
Sheila Mesulam, firstname.lastname@example.org Connect with Sheila Mesulam at www.naplesnews.com/staff/sheila_mesulam