Blackened Grouper Baton Rouge Recipes

CAST IRON BLACKENED GROUPER WITH GRILLED SEASONAL ASPARAGUS, MORELS, ROASTEDFINGERLINGS AND WATERCRESS CREAM

Cast Iron Blackened Grouper with Grilled Seasonal Asparagus, Morels, Roastedfingerlings and Watercress Cream image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 tablespoon black peppercorns
1 tablespoon coriander seed
1 teaspoon cayenne pepper
1 teaspoon Spanish paprika
2 lemons, zest, dried
2 oranges, zest, dried
Salt and pepper
2-pound grouper fillet
12 fingerling potatoes
8 peeled white asparagus
8 peeled green asparagus
1/2 pound fresh morel mushrooms
1/2 cup sugar snap peas (remove pods)
3 tablespoons unsalted butter
3 bunches watercress
2 cups heavy cream
4 tablespoons grapeseed oil, divided

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 BATON ROUGE

Blackened Grouper Baton Rouge image

If you enjoyed the Baton Rouge Chicken Wings, you might enjoy this Fish Baton Rouge. Hope you enjoy. Serve with boiled potatoes and some green peas or beans if desired From Pol Martin cookbook.

Provided by daisygrl64

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 slices grouper
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon thyme
1/4 teaspoon ginger
1 teaspoon paprika
1 teaspoon cayenne pepper
olive oil

Steps:

mix spices together in small bowl.
preheat oven 350*F.
wash and dry fish. pour small amount of oil in plate and coat each piece of fish in oil. set aside.
pour small amount of oil in cast iron pan, use paper towel to spread evenly. heat pan over high heat. when hot, add spices to pan and cook 2 minutes, stirring occasionally.
add fish to pan. reduce heat to med and cook 3-4 minutes on each side or adjust time according to thickness.
put pan in preheated oven and continue cooking in oven for 7-8 minutes.
Serve.

Nutrition Facts : Calories 6.8, Fat 0.3, SaturatedFat 0.1, Sodium 7.2, Carbohydrate 1.4, Fiber 0.7, Sugar 0.1, Protein 0.3

BLACKENED GROUPER

Blackened Grouper image

Another one I learned in a cooking class. I am not a fan of fish, but this was awesome! Check out my citrust remoulade recipe to use on the side. It is a must!

Provided by deinemuse

Categories < 15 Mins

Time 12m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

cooking spray
4 (8 ounce) grouper fillets
1/4 cup cajun seasoning
10 lemon wedges

Steps:

Rub each side of filet with Cajun spice mix.
Heat cooking spray over medium-high heat.
Add filets and cook for 4 minutes on each side or till fish flakes easily.
Serve with lemon wedges and citrus remoulade (listed on my recipes).

Nutrition Facts : Calories 215.6, Fat 2.4, SaturatedFat 0.5, Cholesterol 83.9, Sodium 121.2, Carbohydrate 3.8, Fiber 1.6, Protein 44.4

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