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In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Konrad Jochum from Boatyard prepares lobster and grouper tacos.

Click here for Chef Konrad Jochum's Profile

Coconut Fried Lobster Tacos

Dredge 4 oz lobster meat in flour, egg wash and a mixture of 1 cup japanese bread crumbs and 1 cup shredded coconut.

Deep fry lobster at 350 for 3 min or until golden brown.

Place fried lobster in 3 grilled flour tortillas garnished with shredded cabbage, shredded jack cheese, and picco de gallo.

Picco de Gallo

2 cups seeded and diced tomatoes
1 cup diced red onion
1 bch chopped cilantro,
Juice of one lime
2 teasp salt

Five Spice Seared Grouper Tacos

Five Spice Seasoning:

1 cup chili pwder
2 oz kosher salt
2 oz cumin
2 oz granulated garlic
1 tbsp black pepper

Roll 3ea 2 oz grouper fingers in five spice powder and sear in hot pan for one min on each side. Place grouper in three grilled flour tortillas and garnish with fresh shredded cabbage, shredded jack cheese and picco de gallo. Serve all tacos with a tropical melon salsa.

Tropical Melon Salsa

1 ea honey dew melon cubed
1 ea cantaloupe
1 sliced orange
1 sliced mango
1/2 jalapeno pepper chopped
1 bch cilantro chopped
Juice of one lime