For the sauce:
6 Roma tomatoes smoked ( may substitute 1 tsp. smoked paprika )
½ cup- vodka
2TB. – extra virgin olive oil
1tsp.- garlic chopped
14 ounces- diced tomatoes in juice
1 pinch of basil, oregano, red chili flakes, sugar, and smoked paprika
1 TB. – tomato paste
1 bay leaf
1 cup. – heavy whipping cream
1 tsp. – clam base
In a stainless steel sauce pan, heat oil and sauté garlic until just brown. Add vodka and reduce by half.
Add tomatoes and all other ingredients. Turn heat down and lightly simmer 5 to 10 minutes , stirring often. Sauce will reduce and thicken.
Pull out bay leaf and let cool slightly.
Run sauce through a blender until smooth. Set aside until service.
Gruyere crust Grouper
4 – 8ounce grouper fillets
1 cup – canola oil
½ cup flour
Salt and fresh black pepper
2 whole eggs
¼ cup milk
1 cup bread crumbs
1 cup panko crumbs
½ cup grated gruyere cheese
Mix both crumbs and cheese together and set aside.
Scramble egg and milk to make a wash.
Season one side of the grouper fillets with salt and pepper.
Dip the season side of the fillets in the flour , then in egg wash, then in the crust making sure the crust is totally coating the fish.
In a large non stick pan, heat oil and place one piece of fish crust side down and fry to a golden brown. Repeat with 3 other pieces and place on a baking sheet.
Place in a preheated 400* oven and bake for 8 minutes or until fish is done.
Pour equal amounts of sauce on your favorite dish and then the grouper. Garnish with fresh chopped chives.