Best 2 Blackened Grouper Recipes
Blackened grouper is a classic Cajun dish that is sure to tantalize your taste buds. This flavorful dish is made with fresh grouper fillets that are coated in a blackened seasoning and then pan-seared until they are perfectly cooked. The result is a fish that is crispy on the outside and flaky and moist on the inside. This recipe provides step-by-step instructions on how to make blackened grouper, as well as three delicious sauces to serve with it: a classic rémoulade sauce, a creamy lemon butter sauce, and a spicy tomato sauce.
Check out the recipes below so you can choose the best recipe for yourself!
BLACKENED GROUPER LINGUINE
Steps:
- For the linguine: Bring 4 cups of water to a boil and add the oil and a dash of salt. Add the linguine and cook until al dente (slightly firm to the bite), 3 to 4 minutes. Drain the pasta and set aside.
- For the beurre blanc: Put the cream, lemon juice, vinegar and shallots in a saucepan over medium heat. Bring to a boil and reduce by about half. Whip in the butter until smooth. Strain the sauce to remove the shallots. Add salt and pepper to taste and set aside.
- For the grouper: Heat a medium nonstick pan over medium heat and add the olive oil. Sprinkle Cajun seasoning over one side of the grouper (the serving side). Cook until well seared and cooked through, about 3 minutes per side. Transfer to a plate.
- Heat a nonstick pan over medium heat. Add the olive oil, haricots verts and minced garlic and cook briefly. Add the linguine and toss in 2 ounces (1/4 cup) of the beurre blanc sauce.
- To assemble, arrange the linguine in the center of a plate and place the grouper fillet on top. Sprinkle on the shredded Parmesan and garnish with a lemon wedge.
BLACKENED GROUPER
I started making this 20 years ago when I was a Chef in South Florida. I made my own blackening spice and got my cast iron skillet smoking hot(white). That's the key....Good spice and a hot pan. This works with most of your favorite fishes, (salmon, swordfish, tuna, mahi, etc). Serve it with some nice roasted red potatoes, grilled veggies and a blue cheese salad.
Provided by www.ChefJoesRubs.com
Categories One Dish Meal
Time 40m
Yield 2 fish filets, 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat a cast iron skillet for a half hour on HIGH. til it turns white.
- While skillet is heating, place filets of fish in a shallow dish, drizzle 2 oz oil on the fish. turn fish to coat both sides.
- Sprinkle 1 TBSP of blackening spice on each fillet. Rub into each with your hand so it sticks. repeat this on the other side of fish.
- Cut the lemon in half, remove seeds.
- Now the pan is HOT! (Hot pan--that's the KEY).
- Pour the remaining oil in the skillet,(carefully) it will smoke. Now you're ready!
- Place each fillet in pan, let it burn! (aka BLACKENED) about 2 to 3 minutes and turn it. ( depends on the thickness of the fish).
- Cook for 2 to 3 minutes.
- Turn off pan.
- Let it sit for 3 minutes.
- Sprinkle on the lemon.
- AND DONE!
Nutrition Facts : Calories 617.2, Fat 58, SaturatedFat 8.7, Cholesterol 42.3, Sodium 62.2, Carbohydrate 5.8, Fiber 2.5, Protein 22.8
Tips:
- Selecting Fresh Grouper: Choose firm, plump grouper fillets or steaks with a mild, briny aroma. Avoid any fish with a slimy texture or a strong fishy smell.
- Blackening Spice: The key to blackened grouper is the spice mix. Combine paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, and salt to create a flavorful crust.
- Preparing the Fish: Before cooking, pat the grouper fillets or steaks dry with paper towels to ensure a crispy crust. Season the fish lightly with salt and pepper.
- Cast Iron Skillet: Use a well-seasoned cast iron skillet for the best results. The high heat of the cast iron skillet will create a perfect sear and help develop the blackened crust.
- High Heat: Heat the cast iron skillet over high heat until it starts to smoke. This will help create the signature blackened crust on the fish.
- Searing the Fish: Carefully place the seasoned grouper fillets or steaks in the hot skillet and cook for 2-3 minutes per side, or until the fish is cooked through and has a crispy blackened crust.
- Basting with Butter: During the last minute of cooking, baste the blackened grouper with melted butter. This will add richness and flavor to the fish.
Conclusion:
Blackened grouper is a flavorful and versatile dish that can be enjoyed for lunch or dinner. The combination of the blackened spice crust and the tender, flaky fish creates a memorable dining experience. Serve blackened grouper with your favorite sides, such as rice, vegetables, or a tangy sauce, for a complete meal. So, next time you're looking for a delicious and impressive seafood dish, give blackened grouper a try – you won't be disappointed!
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