Blue Cornmeal Encrusted Red Grouper


4 4 oz. Red Grouper fillets
1/2 c. olive oil
2 c. Blue cornmeal
4 andouille sausage links
2 diced baking potatoes
2 slices applewood bacon (diced)
1 c. shiitake mushrooms (sliced)
1/2 c. diced red onion
2 tsp. kosher salt
2 tsp. white pepper
2 tsp. crushed red pepper
2 oz. Jim Beam whiskey
1/2 c. diced mango
1/2 c. diced pineapple
4 tbsp. brown sugar
2 tbsp. water
1/2 c. red bell pepper (finely diced)
1/2 c. scallions (bias cut)

Coat one side of the grouper fillets with blue cornmeal. In heated skillet, add 1/4 cup olive oil. Slowly add the grouper and sear until tender. In a separate skillet, render bacon and sausage together. Add the potato, then the shiitakes, red onion and spices. Saute for a few minutes until potatoes are tender, then deglaze with whiskey. In still another skillet, caramelize the sugar with the water and add the mango and pineapple. Pull from heat after a minute. Arrange the plate by placing sausage hash on the bottom, grouper on the hash, then relish on the grouper. Garnish plate with the scallions and red bell pepper. Makes 4 servings.