First, make the palm remoulade sauce by combining 1/2 cup of mayonnaise, the red pepper puree, dill pickle juice, red wine vinegar, salt and pepper. Mix well and taste for seasoning. Cover and refrigerate until needed.
Unused sauce can be kept for 2 weeks refrigerated.
Next, make the palm cole slaw by combining the remaining cup of mayonnaise, the shredded cabbage, apple, pineapple and raspberry vinegars, sugar and turmeric. Mix well and check for seasoning, adding more sugar, salt or pepper if needed. Cover and refrigerate until ready to serve.
To make the crusted grouper, first combine the instant potato flakes, breadcrumbs and lemon pepper in a shallow bowl. Add the beaten egg to another shallow bowl and the flour to another shallow bowl.
Dredge the grouper fillets in the flour, then in the beaten egg wash and finally in the breadcrumb mix, pressing into the mix to form a crust.
Preheat the oven to 350 degrees F and heat the olive oil in a large saute pan over medium-high heat.
Place the fish in the pan and cook until golden brown, 3 to 4 minutes on each side. If the fillets are thick, remove to a pan and place in the oven for another 3 minutes or until fully cooked and slightly firm to the touch. Be
careful not to overcook the fish.
Toast the buns and place on individual plates, then place a warm fish fillet on each bun. Arrange lettuce, tomato and onion on each bun if desired and also add about a tablespoon of remoulade sauce to each. Garnish the plates with the cole slaw and serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Palm Pavilion Beachside Grill and Bar, Clearwater Beach, FL