I had the chance to visit the Bahamas a few weeks ago. Listen, they LOVE grouper fingers. It’s literally on every menu. And well, since I like to live like a local when I travel, I had to see what all the fuss was.
After one bite, I got it. The same love the South has for fried catfish is really the same love Bahamians have for their beloved grouper. Grouper is a nice meaty fish and relatively mild. When dredged and fried, they’re crispy on the outside and super delicious on the inside. Soooo, here’s my keto version!
Bacon Roasted Brussels
For the Brussels
1 pound of brussels, cut in half
2 teaspoons of soy sauce or liquid aminos
2 teaspoons of olive oil
1/2 tablespoon of black pepper
3 cloves of garlic, minced
4 strips of uncured bacon, cut into small pieces
2 tablespoons of golden monk fruit sweetener
First preheat the oven to 375 degrees. Then, throw all of the ingredients into a large bowl. Mix well to combine and then lay out on a sheet tray. Roast in the oven for about 17-20 minutes or until the bacon has cooked through. The brussels will be ready at about the exact same time. Allow to cool slightly and then enjoy.
For the grouper fingers
1 1/2 pounds of grouper fillets, cut into strips
1 teaspoon of Kosher salt
1 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of Cajun seasoning
1 cup of buttermilk mixed with a good pinch of salt and pepper
1 cup of almond flour
1/2 cup of coconut flour
Preheat the oven to 375 degrees.
Season the grouper fingers with salt, black pepper, garlic powder, and Cajun seasoning. Then, in a separate bowl, add the buttermilk and mix it with a good pinch of salt and pepper. In another bowl, combine the almond and coconut flours. First, take the seasoned grouper fingers and dredge them in the buttermilk mixture. Then, dip into the almond and coconut flour mix. Then, lay on a sheet tray. Bake the grouper fingers for about 15 minutes or until they’re golden brown.
*Here’s a hack: I’ll spray with a little olive oil spray before baking.