Jerk-seasoned batter takes grouper to a new level. It’s terrific when served with black beans and carrots.

Ingredients

• 1 cup mayonnaise
• 1 tablespoon plus 2 teaspoons Jamaican jerk seasoning, divided
• ½ teaspoon hot red pepper sauce
• 4 cups sliced peeled carrots
• ¼ cup olive oil, divided
• 2 teaspoons salt, divided
• 1-½ cups diced white onions
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 cups all-purpose flour
• 2 cups milk
• 4 eggs
• 4 Sea Best Grouper Fillets, thawed
• Oil for deep-fat frying

Directions

1. Preheat both oven and deep fryer to 350˚F.
2. In a small bowl, combine the mayonnaise, 1 tablespoon jerk seasoning and hot red pepper sauce. Cover and refrigerate.
3. In another bowl, toss the carrots, 2 tablespoons olive oil and ½ teaspoon salt. Arrange in a single layer in an 11" x 7" x 2" baking pan.
4. Bake for 20 minutes or until tender and golden brown.
5. Meanwhile, for black beans, heat remaining olive oil in large skillet over medium-high heat. Add onions; sauté for 7-8 minutes or until tender. Stir in the black beans and 1 teaspoon salt; heat through. Remove from the heat and keep warm.
6. For grouper, in a large bowl, whisk the flour, 1 teaspoon jerk seasoning, ½ teaspoon salt, milk and eggs until smooth.
7. Sprinkle Sea Best Grouper Fillets with remaining jerk seasoning. Dip fish into batter; carefully deep fry in oil until internal temperature reaches 140˚F and fish is golden brown.
8. Add carrots to black beans, heat over medium-high heat for 2-3 minutes or until heated through.
9. Top black bean mixture with grouper fillets and a dollop of the refrigerated sauce.

Servings: 4