Blackened Grouper Recipes

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BLACKENED SEASONING MIX



Blackened Seasoning Mix image

Eight ingredients and you've just made your own salt-free Cajun seasoning mix at home.

Provided by DJBPITT

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 12

Number Of Ingredients 8

1 ½ tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground dried thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano

Steps:

  • Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.

Nutrition Facts : Calories 9.2 calories, Carbohydrate 2 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.4 g, Sodium 1.1 mg, Sugar 0.5 g

SUPER GROUPER



Super Grouper image

A super simple broiled grouper fillet recipe for all of you grouper groupies. Fillets 1 inch thick take about 12 to 14 minutes to cook properly. If using thinner fillets, reduce cooking time accordingly.

Provided by Shirley

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 9

½ cup butter, melted
2 tablespoons lemon juice
¼ teaspoon garlic salt
½ teaspoon dried parsley
⅛ teaspoon paprika
¼ teaspoon ground white pepper
2 pounds grouper fillets
2 tablespoons mayonnaise
⅛ teaspoon paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
  • Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
  • Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 1.1 g, Cholesterol 146.9 mg, Fat 30.8 g, Fiber 0.1 g, Protein 44.4 g, SaturatedFat 15.9 g, Sodium 410.2 mg, Sugar 0.3 g

BLACKENED GROUPER



Blackened Grouper image

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

1 (8 ounce) fresh grouper
4 ounces oil, of choice
4 tablespoons you favorite blackening seasoning (I recommend Chef Joes)
1 lemon

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

PAN ROASTED BLACK GROUPER WITH WILD AMERICAN SHRIMP, BLACK-EYED PEA CAKES, APPLEWOOD SMOKED BACON AND FRISEE SALAD AND SMOKED TOMATO COULIS



Pan Roasted Black Grouper with Wild American Shrimp, Black-Eyed Pea Cakes, Applewood Smoked Bacon and Frisee Salad and Smoked Tomato Coulis image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 35

6 (6-ounce) black grouper fillets
1 1/2 tablespoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons virgin olive oil
2 tablespoons unsalted butter
6 (U-8), head-on shrimp
1/4 cup olive oil, divided
1 1/2 teaspoon seafood seasoning (recommended: Old Bay)
1 tablespoon unsalted butter
3 cups, cooked black-eyed peas
1/2 cup finely sliced green onion
1/3 cup small diced red peppers
1/2 teaspoon ground cumin
1 teaspoon Creole seasoning (recommended: Crescent City Grill)
1 egg
1/4 cup shredded Romano
1 cup finely ground bread crumbs
2 to 3 tablespoons clarified butter
1/2 cup seasoned flour
1/3 cup extra-virgin olive oil
1/4 cup shallot, finely minced
1 1/2 tablespoon balsamic vinegar
1 teaspoon Creole mustard
1 teaspoon fresh chopped thyme leaves
1/4 teaspoon fresh ground black pepper
1 teaspoon salt
1 1/2 cups frisee
3 tablespoons cooked and diced applewood smoked bacon
1 tablespoon olive oil
1/4 cup shallots, minced
1 teaspoon garlic, minced
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 ripe tomatoes, smoked, peeled, seeded and roughly chopped
2 teaspoons balsamic vinegar

Steps:

  • Pan Roasted Black Grouper: Preheat oven to 350 degrees F. Season the fillets with the salt and pepper. In a large saute pan, heat the olive oil over a high flame, not quite to smoking point. Add in the butter, then quickly, just as the butter begins to brown, place the fillets in the hot oil. Allow the fish to brown well before turning it over, about 2 to 3 minutes. Turn the fillets and brown the other side. Once the fish is browned, place the fillets on a parchment paper lined sheet pan. Finish baking the fish in the oven, about 3 to 4 more minutes.
  • Wild American Shrimp: Using a very sharp knife, split the shrimp lengthwise, taking special care to keep the head attached. Rub the meaty part of the shrimp with half of the olive oil, then sprinkle the flesh with the seafood seasoning. Heat the remaining oil in a large nonstick saute pan until just about smoking. Add in the butter, then carefully place the shrimp, meat side down in the pan. Allow the shrimp to brown then gently turn them to their shell side. Lower the heat slightly and continue cooking for 3 to 5 more minutes, until shrimp is completely cooked.
  • Black-Eyed Pea Cakes: Preheat oven to 425 degrees F.
  • With your hands or a potato masher, smash the black-eyed peas, leaving a few peas whole. Add green onion, red pepper, spices, and egg. Mix thoroughly. Add cheese and bread crumbs and mix well. Divide the mix into 6 (2 1/2-inch) balls. Flatten balls to 3-inches in diameter and about 1/2-inch thick. This may be done a day ahead of time, covered and stored in the refrigerator. Heat butter over medium-high heat in a large skillet. Lightly dust both sides of the cakes with seasoned flour and place them in the skillet to brown. Leave enough room between cakes to be able to flip them over. When cakes are brown on both sides, place them on a baking sheet and put them in the oven for 7 minutes, or until heated through.
  • Frisee Salad: Wait until just before assembling the plates to mix the salad.
  • Over a low heat, warm the olive oil and the shallot slightly. Remove from the heat and mix together all ingredients except for the frisee and the bacon. Gently toss the Frisee with the dressing mix and divide among the 6 plates. Sprinkle the salad with the bacon.
  • Smoked Tomato Coulis: In a small stainless steel sauce pot, heat the olive oil over a low heat. Place the shallots, garlic, salt and cayenne pepper in the hot oil and cook for about 4 to 5 minutes, stirring often to prevent browning. Add in the peeled and seeded smoked tomatoes and cook over a low heat for about 10 to 12 minutes. Remove from heat and allow mixture to cool for about 10 to 15 minutes. Place the cooled mixture into the blender and puree until smooth. Stir in vinegar and hold warm until ready to serve.
  • To assemble the entire dish before serving: Place the black-eyed pea cakes in the center of each plate. Arrange the frisee salad just behind the pea cake. Take 2 halves of the cooked shrimp and place them so that the head portions meet at the top of the frisee salad. Place the cooked grouper atop the pea cake and place a small pool of the smoked tomato coulis near the front of the dish.

BLACKENED GROUPER LINGUINE



Blackened Grouper Linguine image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 17

1/4 cup vegetable oil
Salt
6 ounces linguine
2 cups heavy cream
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 bulb shallot, minced
4 tablespoons butter
Salt and freshly ground pepper
1 tablespoon olive oil
Cajun seasoning, for sprinkling
One 8-ounce fillet black Gulf grouper
2 to 3 teaspoons olive oil
1 ounce haricots verts, cut in 1/2-inch portions
2 cloves garlic, minced
1 ounce shredded Parmesan
Lemon wedge, for garnish

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.

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