O'Briens Bistro

Chef Jim O'Brien
4350 Bayou Blvd., Pensacola, FL
850-477-9120

Tortilla Crusted Grouper with Cilantro Sour Cream,
Bread Pudding with Whiskey Sauce

• 1 grouper filet (6 oz.)
• 1/2 cup ground tortilla chips
• Seasoned flour
• Milk
• 1/4 cup bread crumbs
• 1 Tbsp. Southwest seasoning
• 1 Tbsp. fresh chopped cilantro
• 1/2 tsp. lime juice
• 2 Tbsp. sour cream
• Salt and pepper to taste

Mix chips, bread crumbs, salt and pepper together. Dip fish into flour, then into milk and then into tortilla chip mixture. Saute fish and finish in oven. Mix the sour cream, lime juice and cilantro. Top fish with sauce. Serves 1.

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• 1/2 gallon whole milk
• 6 eggs
• 4 cups granulated sugar
• 1/2 cup vanilla
• 1/2 cup cinnamon
• 2 1/2 stale French bread loaves (cubed)
• 1 cups raisins

Mix all ingredients together. Soak for 2 hours. Bake at 350 degrees until firm for approximately 11/2 hours.

Whiskey Sauce:

• 1 lb. butter
• 2 cups granulated sugar
• 1/4 cup water
• 1/2 cup Jim Beam whiskey
• 3 eggs

Melt butter and add sugar and water. Bring to a boil and remove from heat. Let cool to room temperature. Add whiskey. Whisk in eggs.

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