Best 2 Blackened Grouper Linguine Recipes
Indulge in a culinary journey to the depths of the sea with our Blackened Grouper Linguine, a harmonious blend of bold flavors and delicate textures. Allow your taste buds to dance with a perfectly seared grouper fillet, encrusted with a fiery blend of spices. This delectable fish rests upon a bed of linguine pasta, each strand coated in a luscious sauce infused with the essence of fresh herbs, zesty lemon, and the subtle sweetness of sun-ripened tomatoes. As you twirl your fork, a symphony of flavors plays across your palate, leaving you craving more.
Accompanying this main course is a medley of enticing recipes that offer a kaleidoscope of flavors. Transport yourself to the vibrant streets of New Orleans with our authentic Jambalaya, a hearty stew brimming with succulent shrimp, plump chicken, and tender sausage. Dive into a bowl of our luscious Creamy Shrimp Scampi Pasta, a testament to the harmonious union of plump shrimp, sautéed in a symphony of garlic, butter, and white wine. Or, embark on a culinary adventure with our tantalizing Herb Roasted Salmon, where succulent salmon fillets bask in a fragrant blend of herbs and zesty lemon.
Each recipe unfolds a unique narrative, inviting you to explore the boundless realm of culinary possibilities. Whether you're a seasoned chef or embarking on your culinary journey, these recipes will guide you effortlessly, ensuring a delightful and memorable dining experience.
CAST IRON BLACKENED GROUPER WITH GRILLED SEASONAL ASPARAGUS, MORELS, ROASTEDFINGERLINGS AND WATERCRESS CREAM
Provided by Food Network
Yield 4 servings
Number Of Ingredients 17
Steps:
- Prepare the blackening spice. Put all listed ingredients into a coffee grinder and grind for approximately 1 minute. Set aside.
- Preheat oven to 350 degrees Portion the grouper fillet into 4 equal portions, leaving the skin on. Place the fillet skin-side down on a plate and generously rub the blackening spice onto the flesh. Set aside.
- Roast the fingerling potatoes in oven for 15 minutes or until they are fork tender. Peel and blanch the asparagus in salted boiling water until al dente. Saute the morels with the spring peas and butter until tender. Blanch, shock and puree the watercress in a blender with the cream and 2 tablespoons grapeseed oil for a fine puree.
- Heat the remaining 2 tablespoons grapeseed oil until it smokes and carefully place the grouper flesh side down and blacken the fish. Finish in the oven for 10 minutes.
- To finish the dish, reheat the asparagus on the grill. Bring the watercress cream to a simmer. Reheat the morels and peas. Reheat the fingerling potatoes. Place the asparagus on the plate, place the morels and peas on top of the asparagus. Place the fingerlings next to the vegetables. Place the grouper on the side of the vegetables and sauce. Garnish with a few watercress leaves.
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:
- Choose your grouper wisely: Look for fresh, firm grouper fillets with no signs of discoloration or odor.
- Properly season your fish: The key to blackened grouper is the blackened seasoning. Be generous with the spices, but be sure to taste the fish before serving to adjust the seasoning if needed.
- Sear the fish over high heat: This will create a nice crust on the outside of the fish while keeping the inside moist and flaky.
- Don't overcrowd the pan: If you're cooking multiple pieces of fish, be sure to give them enough space in the pan so that they can sear properly.
- Let the fish rest before serving: This will allow the juices to redistribute throughout the fish, resulting in a more tender and flavorful dish.
Conclusion:
Blackened grouper linguine is a delicious and easy-to-make dish that's perfect for any occasion. The blackened seasoning gives the fish a crispy, flavorful crust, while the linguine provides a hearty and satisfying base. With its bold flavors and simple preparation, this dish is sure to be a hit with everyone at your table.
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