Grouper from the Mariner's Inn

Macadamia Encrusted Grouper from The Mariner’s Inn
(Set atop a pool of Chambord Liqueur Raspberry Sauce and topped with Mango Salsa)

Preparation
Soak Grouper in a buttermilk and egg wash overnight
Drain off excess liquid
Thoroughly coat entire surface of Grouper with finely chopped Macadamia Nuts
Sauté briefly to sear and brown the nut coating
Bake in oven at 350 degrees for approximately 10 minutes
Coat each plate with a thin layer of raspberry sauce (recipe below)
Place fish gently on the plate
Top with a generous portion of Mango Salsa
Enjoy with family, friends, coworkers; and most important of all… A glass of wine!
(The Mariner’s service staff recommends Sauvignon Blanc)

Chambord Raspberry Liqueur Sauce
4 c. sugar
6 c. raspberries
1 c. red wine vinegar
½ c. Chambord Raspberry Liqueur
2 qt. veal stock
Salt and pepper to taste

Pour sugar in medium sized pot
Carmelize sugar using medium heat and stirring frequently
Add raspberries, vinegar and Chambord and reduce by one half its original volume
Add veal stock and reduce until you reach consistency of a thin syrup

Savory Mango Salsa
(Makes 6-8 servings)

2 large onions (chopped medium-fine)
3 tomatoes (chopped medium-fine)
3 mangos (chopped slightly larger than the onions and tomatoes)
1 Tbsp. olive oil
1 tsp. lime juice
¼ tsp. cayenne or red pepper
¼ tsp. salt
¼ tsp. ground black pepper