Egypt’s Borracho Seared Grouper with Dirty Rice

Make the salsa verde: Bring a medium pot of salted water to a boil over medium high heat. To the boiling water, add the Yellow Onion (1/2), Tomatillos (3), Garlic (2 cloves), and Jalapeño Pepper (1/2). Cook until the tomatillos have softened, about 3 minutes. Strain the vegetables from the liquid and place into a high powered blender. Add the Fresh Cilantro (1/2 bunch) and Avocado (1) to the blender and blend on high until smooth. Taste and adjust for Kosher Salt (to taste). Remove half of the salsa and set aside until ready to serve.

Make the barracho salsa: Place the Guajillo Chile (1) and Pasilla Chile Pepper (1) in a medium heat-safe bowl and cover with boiling water. Let the peppers sit until they become tender, about 5 minutes. Strain the peppers from the liquid and place in the blender with the remaining salsa verde.

Place a medium skillet over medium high heat. Add the Tequila (1 cup) to the pan and use a stick lighter to flambe the alcohol. Once the fire subsides, add the remaining liquid to the blender with the salsa along with the juice of the Lime (1) and pulse until smooth.

Sear the Grouper: Heat a medium skillet with the Grapeseed Oil (2 Tbsp) over medium high heat. Once the oil is shimmering, gently place the Grouper Fillets (4) and Kosher Salt (to taste) in the skillet and cook until a crust forms, flip and continue cooking until the flesh turns opaque, about 2 minutes. Remove from the heat and set aside until ready to serve.

Make the dirty rice: Place a medium saucepan over medium heat. Add the Olive Oil (2 Tbsp), Poblano Pepper (1), Yellow Onion (1/3), and Fresh Cilantro (3 1/2 cups) and cook until the onion and poblano become tender, about 2 minutes. Add the White Rice (1 cup) to the pan and stir to combine. Add the Chicken Stock (1 1/2 cups) and increase the heat to medium high. Bring the mixture to a boil then cover and remove from the heat. Let the rice sit, covered until fluffy, about 10-15 minutes.

Make the salad: Place the Cactus Paddles (1), Corn (1 ear), and Poblano Pepper (1) over an open flame and cook, turning frequently, until charred on all sides. Peel the skin from the cactus and the poblano and cut into thin strips and add to a large mixing bowl. Cut the corn kernels from the cob and add to the bowl along with the Queso Fresco (1/3 cup), juice from the Lime (1), Pasilla Chile Pepper (1/2 tsp), Ancho Chile Pepper (1/2 tsp), and Kosher Salt (to taste).

Make the tortillas: In a large mixing bowl, combine the Corn Masa Flour (1 cup) and Water (2/3 cup) and knead until a shaggy dough forms. Add in the Kosher Salt (to taste) and Lard (2 Tbsp) and continue kneading until a smooth ball forms. Cover the dough ball and let rest for 10 minutes. Divide the dough into golf ball size portions. Line a tortilla press with a piece of plastic and press each dough ball.

Place a large skillet or griddle pan over medium high heat and toast each tortilla until crispy on both sides. Cut into triangles and reserve until ready to serve.

Spoon the borracho salsa on the plate and place the fish on top. Spoon the corn salsa over the fish and serve with the rice, salsa verde and crispy tortillas.