Cast Iron Blackened Grouper With Grilled Seasonal Asparagus Morels Roasted Fingerlings And Watercress Cream Recipes

YELLOWEDGE GROUPER WITH SAVORY SWEET CORN PUDDING, OYSTER MUSHROOM VINAIGRETTE AND PETITE GREENS

Steps:

• For the vinaigrette: Heat a medium skillet, and then add the mushrooms and saute in the olive oil, sprinkling with salt and black pepper, until wilted, 1 to 2 minutes. Add the thyme, garlic and shallots and saute for 1 more minute. Reduce the heat and add the sherry vinegar and honey. Stir to combine. Taste and add more salt and pepper, if needed, and reserve for plating.
• For the corn pudding: Puree the stock and corn in a high-speed blender. Strain the corn puree through a fine strainer, and then pour into a double boiler over moderate heat. Season with salt and pepper. Stir often; the mixture will begin to thicken from the natural starch in the corn. Cook until desired consistency, and then stir in the butter and creme fraiche. Taste and adjust the salt and pepper, if needed, and keep warm.
• For the grouper: Preheat a large nonstick skillet over medium-high heat. Sprinkle the fillets with salt and pepper. Add the oil to the skillet, and then carefully add the grouper fillets; do not overcrowd the skillet. Sear the fish well, while adding the butter and fresh thyme. Cook until the grouper is well seared and just cooked through, 3 minutes per side. Remove from the skillet.
• To serve, plate 4 ounces of corn pudding into each of four 12-inch shallow bowls. Place a warm grouper fillet in the center, and garnish with the mushroom vinaigrette and petite greens. Serve and enjoy!

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

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.

GRILLED ASPARAGUS

Steps:

• Prepare grill.
• Divide asparagus into 4 bunches. Align each bunch in a flat row and thread 2 skewers crosswise through each bunch (see photo, above). Brush asparagus with oil and season with kosher salt.
• Grill asparagus on an oiled rack set 5 to 6 inches over glowing coals until tender, 3 to 5 minutes on each side.

BLACKENED GROUPER, GRILLED ASPARAGUS, MORELS, FINGERLINGS RECIPE

Steps:

• Blackening Spice: Prepare the blackening spice by putting all ingredients into a food processor for a few seconds until chopped and mixed thoroughly. Set aside. Preheat the oven to 350 degrees and divide the fish into four portions, leaving the skin intact. Place the fillet skin-side down and rub generously with the blackening spice. Set aside. Roast the potatoes in the oven for about 15 minutes, or until they are very tender when pierced with a fork. Peel and blanch the asparagus in boiling salted water. It should be cooked until it is al dente. Saute the morels with the butter and the snap peas in a medium skillet over medium heat. Blanch the watercress, then shock it under cold running water. Drain thoroughly and puree in a blender with the cream and 2 tablespoons of the grape seed oil. Heat the remaining grape seed oil in a skillet over medium-high heat until it smokes. Place the grouper skin-side down in the skillet and blacken the fish. Finish it in the oven for about ten minutes. To finish the dish, reheat the asparagus on a hot grill. Bring the watercress cream to a simmer and reheat the morels and peas. Reheat the fingerling potatoes. Place the asparagus on the plate and place the morels and peas on top of the asparagus. Dribble some of the watercress cream over the top of the vegetables. Next, place the potatoes next to the vegetables. Now, place the grouper on the other side of the vegetables. Garnish with fresh watercress leaves. This recipe yields 4 servings.

GRIDDLED ASPARAGUS

Steps:

• Cut (or break) off the woody ends from the asparagus. Boil the spears in a large pan of salted water for 3 minutes. Drain, then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry.
• Oil the spears lightly. Leave a large cast-iron griddle over a high heat until it's very hot, then arrange the spears on it in a single layer. (You may have to griddle the asparagus in two batches.) Reduce the heat to medium and cook the spears for 3-4 minutes. Turn them with tongs and cook for a few more minutes, or until the spears are tender to the point of a knife and lightly gilded.
• Transfer the asparagus to a serving platter and sprinkle on a few drops of balsamic vinegar. Serve while still hot, although the spears will also taste very good at room temperature.
• To get ahead, you can prepare the asparagus to the end of step 1 and keep refrigerated for up to 24 hours.

BLACKENED GROUPER

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!

BLACKENED FISH

Steps:

• In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
• Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
• Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

PAN-FRIED ASPARAGUS

Steps:

• Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

BLACKENED SEASONING MIX

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.

GRILLED ASPARAGUS WITH LEMON DRESSING

Steps:

• Snap off the woody ends of the asparagus; most spears will break an inch or two from the bottom. Peel the stalks up to the flower bud. Meanwhile, start a charcoal fire or heat a gas grill; if you're cooking indoors, heat a cast-iron or other heavy skillet over medium-high heat until it smokes.
• To grill the asparagus spears, toss them with about a tablespoon of oil, mixing with your hands until spears are coated. Season well with salt and pepper. Grill until tender and browned in spots, turning once or twice, in all 5 to 10 minutes.
• To pan grill the asparagus, do not oil or season them. Just toss them in the hot skillet, and cook, turning the spears individually as they brown, until tender, 5 to 10 minutes. Remove as they finish, and season with salt and pepper.
• Mix together the lemon juice and shallots, then stir in enough olive oil to add a little body and take the edge off the sharpness of the lemon; the mixture should still be strong. Season it well with salt and plenty of black pepper, and stir in the parsley. Serve the asparagus hot or at room temperature with grilled fish. Spoon the sauce over everything.

BLACKENED FISH

Steps:

• Mix first 8 ingredients together, and drench the fish in the mixture.
• Drizzle with melted butter and sauté in a very hot (not burning), heavy (cast iron!) skillet until blackened, only a few minutes per side.
• Turn and repeat on other side.
• Serve with lemon wedges.