Cumin Coriander Crusted Grouper and Smoked Alabama Shrimp Sausage with English Pea Hummus, Sand Mountain Tomato Jam, Pickled Carrots and Radishes, and Preserved Lemon Oil

This tasty, intricate dish won Chef George Reis the first-ever Alabama Seafood Cook-Off, and if you’re bold enough, you can try it at home.

Alabama Shrimp Sausage:

Combine shrimp, egg and cream. Mix thoroughly, reserve cold. Combine all remaining ingredients and mix. Add to shrimp and mix well. Pipe sausage mix into sheep’s casing, making a 2 112-3 inch link. Set-up a “hot” smoking pan, wood chips and a wire rack. Heat to smoking and add sausage. Cover with foil and smoke for 3-4 minutes. For service sear over medium heat until lightly browned.

Cumin Coriander Crusted Grouper:

Combine cumin seeds, coriander seeds, black peppercorns and crushed red pepper flakes. Place in a saute pan over medium-high heat and toast until very fragrant and lightly smoking. Pull from heat and allow to cool for a few minutes.

Place in coffee grinder and pulse until a medium coarse consistency. Add salt and mix well. Place flesh side of grouper into spice mix only coating the one side. In a medium-high saute pan sear the crusted side of fish for 11/2 minutes. Turn and sear skin side for the same. Finish in a 350 degree oven for 4-6 minutes or until just opaque.

Sand Mountain Tomato Jam:

Place chopped tomatoes in a bowl with sugar and allow to sit. This is to pull out the juice. Put tomatoes in a pot and cook over medium-high heat. Allow to cool for 20-25 minutes, until tomatoes have softened and the liquid/sugar becomes a thick syrup. Remove from heat and add chopped basil and half of the lemon zest. Allow to cool. Taste and check if lemon needs adjusting with remaining zest.

English Pea Hummus:

Bring lightly salted water to a boil. Add peas to water and cook for 3-4 minutes or until tender. Shock in cold water. Remove from water bath and place in a food processor with remaining ingredients and process until smooth. Taste and adjust seasonings as necessary.

Quick Pickled Carrots:

Place all ingredients except carrots in a sauce pan and bring to a boil until sugar is dissolved. Add carrots and cook for 3-4 minutes. Remove from heat and cool. Drain and reserve for later.