Bloody Mary Grouper Sandwich

Hi friend,

Your favorite brunch cocktail and one of Tampa Bay's wild caught treasures are officially an item. *swoon*

Introducing the Bloody Mary Grouper Sandwich.

Fresh grouper is brushed with tomato paint, smothered with black pepper mayo and finished with a spicy celery leaf  + horseradish slaw, making for the perfect bite. Think: deep flavors + zesty personality.

The secret to harnessing that iconic Bloody Mary Zing is Silver Spring Foods' new non-GMO Horseradish.

As the world's largest grower and producer of horseradish, they've mastered the condiment game, offering a variety of fridge-space worthy horseradish products, sauces and specialty mustards. 

I have a feeling you'll want to file it under "make as often as humanly possible." 

Bloody Mary Grouper Sandwich

Main event

• (3) 8 oz grouper fillets, skinless

• Boule bread, sliced + toasted

Tomato Paint 

• 3 tablespoons olive oil

• 1 tablespoon butter

• 1 shallot, sliced thin

• 3 cloves garlic, smashed

• 1 tsp sea Salt

• 1/4 tsp fresh oregano, chopped

• 1 hatch chile pepper, chopped

• 4 Roma tomatoes, cut into eighths

• 2 tablespoons tomato paste

Black Pepper + Celery Seed Mayo

• 1/2 cup Mayo

• 1/2 tsp lime juice

• 1/4 tsp freshly cracked black pepper

• 1/4 tsp celery seed

• Pinch of salt

Celery Leaf + Horseradish Slaw

• 1-2 celery stalks, finely grated

• Handful of celery leaves, roughly chopped

• 1/2 cup carrots, grated

• 1 cup cabbage, finely shredded

• 2 teaspoons sugar

• 1 tablespoon red wine vinegar

• 3/4 tsp Silver Springs Fine Cut Horseradish

• 1/2 teaspoon sea salt

• Few dashes of Tabasco sauce, to taste

Directions

1. In a large pot, heat olive oil and butter over low heat. Add shallots, garlic, sea salt, oregano and hatch peppers. Simmer for 10-12 minutes until the shallots deepen in color + caramelize.

2. Stir in tomato paste. Cook for 1 minute. Add in fresh tomatoes and continue to cook for another 15-20 minutes, until the tomatoes have softened + liquid is reduced by half. Remove from the heat.

3. Transfer mixture to a blender and blend on high until smooth. Strain mixture and set aside.

4. To make the Mayo, whisk all ingredients together in a small bowl. Let chill in the fridge.

5. To make the Slaw, combine all ingredients in a large mixing bowl. Toss to coat. Set aside.

6. Preheat the oven to 350°F.

7. Rinse grouper fillets under cold water. Pat dry. Place the fillets on an aluminum foil lined baking sheet and season with salt and pepper. Use a brush to coat each fillet in tomato paint. Bake for 20 minutes, or until the fish flakes easily with a fork and registers at 145°F.

8. To assemble your sandwich, layer lightly toasted bread with mayo and baked grouper, then finish with slaw. Serve open faced or top with another slice of bread. Dig in immediately.

P.S. Don't forget to use my code FOODXFEELS20 for 20% off your purchase on Silver Spring Foods website before getting started. 

Enjoy!

Melissa