Watermelon BBQ Sauce

Ingredients Weight Measure
Watermelon, seeded, diced 12 cups
TABASCO® brand Original Red Sauce 2 oz.
Watermelon liqueur 1 cup
Ketchup 4 cups
Tomato paste 1 cup
Rice wine vinegar 1/4 cup
Brown sugar 2 cups
Chili powder 2 Tbsp.
Curry powder 1 Tbsp.

Watermelon Salsa

Ingredients Weight Measure
Watermelon, diced 4 cups
Green pepper, minced 1 ea.
Yellow pepper, minced 1 ea.
Red onion, minced 1/2 ea.
Jalapeno, minced 1 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 oz.
Cilantro, finely chopped 1 bunch
Rice wine vinegar 1 Tbsp.

Whipped Sweet Potatoes

Ingredients Weight Measure
Sweet potatoes, peeled, diced 3 lbs.
Butter 1/4 lb.
Heavy cream 2 cups
Brown sugar 1/2 cup
Salt and pepper to taste
TABASCO® brand Chipotle Pepper Sauce to taste

Braised Swiss Chard

Ingredients Weight Measure
Butter 1/4 lb.
Swiss chard, cleaned, stemmed 6 lbs.
Dry white wine 1/4 cup
Salt and pepper to taste

Pecan-Dusted Grouper

Ingredients Weight Measure
Pecans 2 cups
Breadcrumbs 1 cup
Flour 1/2 cup
Grouper fillets, 5 oz. 12 ea.
Salt and pepper to taste
Clarified butter


  1. For the Watermelon BBQ Sauce, mix all ingredients into pot and bring to a simmer. Cook for 10 minutes and puree with a hand mixer. Set aside.
  2. For the Watermelon Salsa, toss all ingredients together in a bowl and set aside.
  3. For the Whipped Sweet Potatoes, boil potatoes in water until fork tender. Add butter, cream and brown sugar. Whip with hand mixer until smooth. Season with salt, pepper and a dash or two of TABASCO® Chipotle Pepper Sauce.
  4. For the Braised Swiss Chard, in a large skillet, heat butter. Add Swiss chard and toss. When the greens begin to wilt, pour in the wine and cover. Let cook for 1 minute. Season with salt and pepper.
  5. For the Pecan-Dusted Grouper, in a food processor, mix together nuts, breadcrumbs and flour until mixture is smooth like flour. Bread the grouper and sauté in clarified butter until golden and crisp, about 3 minutes per side.
  6. For each serving, place whipped potatoes in the center of the plate. Pour a generous amount of the BBQ sauce in front of the potatoes. Place grouper on top of BBQ sauce, leaning against the potatoes. Place a portion of the Swiss chard beside the grouper. Top the grouper with the salsa, and serve.

Yield: 12 servings