I made a few minor changes to the recipe, one of which instead of grilling the fish I used my castironskillet in the oven instead. I placed the skillet in the oven while it was preheating so it would be nice and hot once the grouper was ready to cook.
Once I had the fish seasoned with the spice mixture, it hit that pan and started to sizzle…and back in the oven it went. This grouper recipe calls for Email’s Essence Creole Seasoning, which you can easily make at home using spices you most likely have on hand.
To mix up Email’s Essence Creole Seasoning at home all you need is the following ingredients: I usually season with just a little coarse salt and fresh ground pepper and a squeeze of lemon.
(If you don’t have a cast iron skillet, just use a roasting pan, but don’t preheat the pan) In a small bowl mix together oil, garlic, 2 -3 tablespoons of the seasoning, and Parmesan cheese. Brush the fish generously with mixture and place in hot skillet (be careful and don’t forget to use an oven mitt!!).
Blackened spices include paprika and cayenne pepper with a few additional thrown in. Searing grouper is best in a castironskillet because the pan can get hot quickly then go right into the oven to finish cooking.
Depending on the thickness of your fish fillet, you’ll want to watch closely so as not to overcook and dry out the grouper. Searing the fish before finishing it in the oven gives the grouper a crisp crust.
Serve this grouper on slider buns with coleslaw, on a plate with roasted veggies, or in your favorite fish tacos. Other white fish options include halibut, sea bass, flounder and mahi-mahi.
A squeeze of blackened lemon adds a nice smoky, citrus flavor. Add fish; cook until blackened on bottom, about 5 minutes.
Turn fish; cook until an instant-read thermometer inserted in the thickest portion registers 145°, about 5 minutes. Add lemons, cut side down, to skillet ; cook until lightly browned, about 4 minutes.
I started making this 20 years ago when I was a Chef in South Florida. I made my own blackening spice and got my castironskillet smoking hot(white).
That's the key.... Good spice and a hot pan. This works with most of your favorite fishes, (salmon, swordfish, tuna, Mali, etc).
DIRECTIONS Preheat a cast iron skillet for a half hour on HIGH. While skillet is heating, place files of fish in a shallow dish, drizzle 2 oz oil on the fish.
It was caught Sunday Afternoon and dropped off to me Monday about 6:00 pm, that's fresh. Went to the local Kroger and picked up some Gourmet Red Potatoes and fresh Asparagus to go with the Grouper.
For dinner tonight, CastIronSkillet Blackened Grouper w/ Roasted Red Potatoes and Asparagus. I started by rinsing the fillet off with water and patted dry with a paper towel.
Gulf Coast Grouper by itself is delicious but Blackening it just brings that much more flavor. For one side dish I prepared Roasted Red Potatoes.
I quartered and seasoned the Red Potatoes with Dill, Sea Salt, Ground Black Pepper, and Garlic Powder. I used a CastIronSkillet that I heated up on medium and added a tablespoon of Extra Virgin Olive Oil.
Delicious meal all centering around the Florida Gulf Coast Grouper, a big thank you to Jim and Linda for the Grouper, and paired with the Red Potatoes and fresh Asparagus. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. The best Skillet Brownies are made by combining deep layers of chocolate fudge with a slight crunch of crust that’s been kissed with the heat of a hot skillet.
These easy homemade brownies from scratch are sure to satisfy any chocoholic’s cravings. The best fudge brownies are gooey, yet sturdy enough for ice cream.
It has the perfect tension of a fudge, gooey middle without divulging into a chocolate lava cake, and yet stands firm without taking the form of a chocolate cake. As such, we knew we had to get the original recipe perfect for all cast iron users.
Understandably, you could be hesitant to make brownies from scratch when most of us have grown up in love with the ones Betty Crocker provided in a box. While a box is slightly easier, the only items you likely don’t have on hand to make them from scratch (if any) are the chocolate chips or the cocoa powder.
If you have stumbled upon this recipe sans skillet, go ahead and make this in a 9×13 casserole dish and bake for about 30 minutes. The perfect brownie has a gooey inside and thin crust on top.
Once melted, add that to your bowl of sugar, cocoa powder, and salt; whisk (affiliate link) to combine. Whisk (affiliate link) together sugar, cocoa powder, and salt.
Stir those into your batter with a whisk (affiliate link) also, just until combined. Lastly, use a rubber spatula or gently whisk (affiliate link) the flour into your batter.
You want to minimize the air bubbles and be careful not to over whisk (affiliate link). Gently whisk (affiliate link) or fold in the flour.
The batter will be a touch coarse in texture unlike a pudding. Pour the batter into your preheated skillet and bake at 350F for 30 minutes.
Let the brownies rest in the skillet, and they will continue to cook and firm up. But when you do take the skillet out of the oven, the middle of the brownie will be on the verge of gooey and not done.
The brownie needs to rest in the skillet as it continues to bake ever so slightly. It will finish baking out of the oven and as it comes to room temperature the chocolate will begin to solidify.
You can store brownies in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. If you’re a real saint and willing to share with a friend or are just making multiple batches and freezing for later, you’ll want to remove the brownies from the skillet once completely cool.
Blue Bowl Recipes has a delicious Marshmallow Milkshake that’s begging to meet these brownies. The tang and tartness of Backyard Bohemian’s Pineapple Peach Aura Fresco is just enough to cut the fat and sweetness of these brownies.
In a large bowl whisk together sugar, cocoa powder, and salt. Add the flour and whisk or fold with a rubber spatula until just combined.
12/27/2004 To lighten this recipe, remove ALL butter. Sprinkle herbs straight onto fish & heat a few tsp of olive oil in a castironskillet.
I've found that farm-raised catfish files are fairly thick, so I cut them in half and cook about 5 min per side. After heating the oil on high & adding the fish, I turn my burner down to med to finish cooking.
They still are blackened enough for me, and this helps cut down on the amount of smoke produced. 02/09/2009 Several years ago (and many times since) I had blackened fish at what is considered Milwaukee's finest seafood restaurant, and from that first bite I was smitten.
Bored with the same seasoning, I wanted to try my hand at mixing one up myself and happened along this recipe. I realized that between the three peppers this might be a little too hot for us, so I cut the cayenne to 1/2 tsp.
It still was too hot for hubby, so next time I'll cut the white and black peppers back a bit too, to maybe 3/4 tsp. Each--but this is just a matter of personal taste.
I also added some garlic powder. I like using a thinner filet for this method of preparation, and tilapia is a perfect choice.
This is blackened fish perfection, as fine as I had in that first restaurant experience. I add 1 tsp of garlic powder to the mixture.
I place fish on foil, sprinkle with olive oil & liberally with spice mix on each side, put on a dollop of butter, and wrap each piece in its own package. I cook on the BBQ for 10 minutes each side.
She warns a well ventilated area to cook in, and you'd better believe it! 12/18/2003 I altered the recipe quite a bit spice wise as it is really too much for children.
I also used the grill outside to heat the castironskillet and cooked the fish there as well. Just sit the skillet directly on the grill on high heat.
When I bought the fish I used tilapia I didn't even buy enough for everyone just my wife and I. The kids sampled it and wanted some for dinner.
My whole family agreed this was a keeper and should be made once a week. They did say it was a bit hot, but they are weak of tongue when it comes to heat.
01/03/2012 Decent flavor to the spices, but “well ventilated” is understated. The neighbors actually barged through my front door shouting inquiries about calling the fire department, allowing the dog to escape and run away down the block.
06/17/2007 I was hoping to find a recipe that would compare with my favorite blackened seasoning from Salty's Restaurant in Seattle. So, I made this recipe exactly as it is BUT added 1/4 cup of sugar.
It was really close to their recipe and the whole family loved it! I followed Salty's cooking instructions and blackened in a pan and then baked it to finish it.
I combined this recipe with another and grilled it in an aluminum foil pack with slices of Poland peppers, butter, and lemon juice. I used to be slightly obsessed with the Food Network, so I had to ween myself from it but I still watch it from time-to-time.
Once your fish releases from the pan, flip the cooked side up on the cooling rack and place it in the oven for 13-15 minutes until it's cooked all the way through. I heated up 1-2Tbsp olive oil and about 1/3 cup of water on the stove and added my asparagus.
I used salt and pepper and garlic powder and covered about 10 minutes or until desired texture happens. I forgot to make my final picture because I was so hungry.
Seasoned with years of cooking and loving care, heirloom cast iron skillets and Dutch ovens are as valued (and fought over) as Grandma’s china and sterling silver. A new pre-seasoned skillet also makes the perfect gift for a young cook.
Browse our collection of delicious recipes utilizing cast iron. We all know how great fried chicken tastes hot out of the skillet, and we love how easy cast iron goes from oven to table with weeknight favorites including Chicken and Wild Rice Casserole and King Ranch Mac and Cheese.
These cherished skillets are also great for party appetizers, like Caution Salsa, and for impressive desserts, such as Pineapple Upside Down Carrot Cake. Crispy bacon fried in a castironskillet makes this Pimiento Pepper Jelly BLT something to rave about.
This fried okra recipe is nothing less than crispy-brown perfection thanks to a meat mallet. We suggest frying it in a castironskillet for an extra Southern flair.
We suggest frying bits of cornmeal in a castironskillet for a delicious, homemade crouton topping. Use a castironskillet to toast coconut flakes and create a delicious and festive rimmed glass.
Easy and delicious, this skillet dinner recipe doesn’t disappoint. Similar to a pizza stone, the skillet holds heat well, creating an excellent base for all your favorite toppings.
Don’t wait until Thanksgiving to make this sinfully sweet dessert. This pecan pie recipe deserves a spot on the table all year long.
This ginger-plum slump recipe puts a modern twist on a classic cobbler. Every Southern cook knows a good hash recipe or two, and you’ll be adding this one with russet potatoes, bell peppers, onions, and thick-cut bacon to your list.
With this big (and we mean massive) cinnamon roll, you can serve a warm, homemade breakfast right from the oven. Make this comforting beef stew on chilly fall and winter nights.
It will heat more evenly than a nonstick pan, yielding a delicious cutlet that’s tender with crisp skin. We like to use this traditional dry char technique because it coaxes sweet, earthy flavors from the vegetables and gives them just a hint of smokiness.
The inspiration for Cornbread Focaccia is Italian, but the taste is pure Southern comfort. Equally, at home on your stove or over a campfire, this fragrant skillet breakfast pulls double duty for dinner with a green salad.
Try substituting sweet potatoes for russets and your favorite tart apple for Granny Smith. If using thinly sliced smoked salmon, cut into pieces and drape over hash just before serving.