Teriyaki Fish Bites with Jalapeno Cream Cheese

Ingredients

• Jalapeno Cream Cheese Filling

• 8 oz cream cheese-softened
• 1 jalapeno—seeds removed
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt

• Sauce

• 1 cup light brown sugar
• 1-1/2 cup soy sauce
• 1 Tablespoon butter

• Fish

• 2 cups Italian Breadcrumbs
• 1 egg - beaten with 1 Tablespoon water
• 2 dashes of tabasco/hot sauce
• 1 lb. Grouper Filets (or any firm fish like tilapia or catfish)

Instructions

1. In a food processor, combine cream cheese, jalapeno, salt, garlic powder, and onion powder. Pulse until blended. Set aside.
2. In a small sauce pan, combine soy sauce, brown sugar, and butter. Bring to a boil. Reduce heat to medium and simmer for 15 minutes. Remove from heat and allow to cool. Sauce will thicken as it stands.
3. Prepare a breading station. Place bread crumbs in a shallow bowl and create egg wash in another shallow bowl by combining egg, water, and tabasco.
4. Cut fish filets into 3 inch wide strips (approximately 4-5 inches long). Spoon 1 TBSP cream cheese filling onto fish filet. Roll up and secure with a toothpick. Dip fish rolls into egg wash and dredge in breadcrumbs. Fry in vegetable oil until golden brown. Remove from oil and drain on a paper towel. To serve, spoon teriyaki glaze over grouper bites.