2011 Fishy Fishy Café (Brunswick Catch) Recipe

Cha’ chimi Changa
Chef: Patrick Kelly

Chimichanga Meat Procedure
2.5 lb grouper cheeks
1.75 tablespoons ground cumin
1.75 tablespoons ground coriander
1.5 tablespoons granulated garlic
1 tablespoons kosher salt
.75 tablespoon white pepper
.50 cup lime juice

Place grouper into a hot steamer and steam for 8 – 10 minutes.  Check fish after 10 minutes for any uncooked spots.  If there are any uncooked areas, return to the steamer to finish cooking, about 2 minutes.

After grouper is cooled, put the fish in a large mixing bowl and shred by hand. Add cumin, coriander, garlic, salt, pepper and lime juice to fish and mix thoroughly.

Fish Chimichangas
Procedure 2 lb cooked grouper mix
1.5 lb Colby Cheddar cheese blend
11 – 12 inch flour tortillas
4 oz egg wash
Brush
Parchment paper
On a clean work table lay out tortilla

Put 2 oz mixed cheese in the lower center, about 1/3 of the way down the tortilla from exact center.  Extend towards the sides of the tortilla.

Put 3 oz cooked grouper in the lower center of the tortilla, about 1/3 of the way down the tortilla from exact center.  Extend towards the sides of the tortilla.

Fold the outer sides (right and left) in towards the center.

Roll the side closest to you, towards the middle, keeping the right and left sides folded in.

Continue to roll, cigar-fashion, until the top edge overlaps the rest of the tortilla.

Brush the rolled fish taco with egg wash and wrap in parchment paper. Use the same technique for the parchment paper as you did for the chimichanga.

Grouper Chimichanga cooking
Heat a large saute’ pan with ½ inch of cooking oil
Heat oil to 325
GENTLY place two or three chimichangas in oil at a time, turning to brown both sides.

Serve with sour cream, guacamole, and salsa.