2913 Grouper with Roasted Pepper Salad

2 jars of roasted peppers, drained

½ medium onion, thinly sliced

12 mushrooms, thinly sliced

2 tablespoons olive oil

3 tablespoons garlic, thinly sliced

2 tablespoons capers, chopped

1 tablespoon sherry vinegar

½ teaspoon ground cumin

¼ teaspoon red pepper flakes

1/8 teaspoon ground coriander

Salt and pepper to taste

1 box House-Autry Spicy Hot Breader

3 pounds grouper filets

Heat olive oil in a large sauté pan over medium high heat. Add onion and cook until lightly caramelized, about 8 minutes. Add mushrooms and garlic; cook about 30-60 seconds.

Add capers, vinegar, cumin, red pepper flakes and coriander. Season with about ¼ teaspoon salt and a pinch of black pepper. Add mixture to roasted peppers and keep warm.

Preheat heavy skillet over medium high heat. Cut grouper into eight 6 ounce portions; dredge filets in House Autry Spicy Hot Breader, pan fry over medium high heat for 2-3 minutes per side in vegetable oil. Serve immediately. Enjoy!