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Grouper In Cast Iron Skillet Recipes

author
James Smith
• Monday, 30 November, 2020
• 11 min read

This recipe for Creole CastIronGrouper is so easy to make and is one of the most delicious grouper recipes I’ve ever tasted I found this recipe on google yesterday as I was searching for grouper recipes ”.

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Contents

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.

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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.

In a small bowl, stir together paprika, thyme, onion powder, salt, garlic powder, black pepper, mustard, and red pepper. Sprinkle both sides of fillets with spice mixture; pat gently to coat.

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Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. Top with a flavorful lemon-thyme butter sauce and add an arugula side salad for a balanced meal.

I use the 12 Lodge Dual Handle Pan because it gives me plenty of room to cook the fish fillets and flip them. 4 cups baby arugula1 large avocado, chopped2 cups cherry or grape tomatoes, halved2-3 tablespoons balsamic vinegar Sea salt and black pepper, to taste2 tablespoons extra virgin olive oil, divided1 lbs.

Grouper or other white fish, cut into 4 pieces cup dry white wine3 tablespoons unsalted butter2 tablespoons fresh lemon juice1 teaspoons lemon zest4-6 fresh thyme sprigsOptional: ½ cup Feta cheese, crumbled Combine the baby arugula, avocado, tomatoes, and balsamic vinegar to a large salad bowl.

Add the fish and cook for 4-5 minutes, or until it releases easily from the bottom of the skillet. Deg laze the skillet by adding the white wine and gently scraping the bottom with a plastic spatula to release the browned bits.

Briefly return the fish to the skillet to absorb some warm butter sauce. Transfer to individual serving plates and spoon some the pan sauce on top.

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Serve immediately with the avocado tomato salad topped with some crumbled Feta cheese, if desired. 4 cups baby arugula 1 large avocado, chopped 2 cups cherry or grape tomatoes, halved 2-3 tablespoons balsamic vinegar Sea salt and black pepper, to taste 2 tablespoons extra virgin olive oil, divided 1 lbs.

Grouper or other white fish, cut into 4 pieces ¼ cup dry white wine 3 tablespoons unsalted butter 2 tablespoons fresh lemon juice 1 teaspoon lemon zest 4-6 fresh thyme sprigs Optional: ½ cup Feta cheese, crumbled Combine the baby arugula, avocado, tomatoes, and balsamic vinegar to a large salad bowl.

Add the fish and cook for 4-5 minutes, or until it releases easily from the bottom of the skillet. Deg laze the skillet by adding the white wine and gently scraping the bottom with a plastic spatula to release the browned bits.

Briefly return the fish to the skillet to absorb some warm butter sauce. Serve immediately with the avocado tomato salad topped with some crumbled Feta cheese, if desired.

Lightly fried and well-seasoned, these grouper bites are perfect for an appetizer or main course at your next socially distant gathering. Try it out with a creamy tartar sauce or in a salad for a great lunch.

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If you don’t already have the ingredient list on hand, you can easily source these items at your local grocery store. Lightly beat the eggs, then stir together milk and pour over the grouper bites.

In a small bowl, stir together paprika, thyme, onion powder, salt, garlic powder, black pepper, mustard, and red pepper. Pour melted butter in a shallow dish.

Sprinkle both sides of fillets with spice mixture; pat gently to coat. Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more.

Preheat the oven to 350 degrees F. Rinse the fillets and dry them with a paper towel. Sprinkle salt and pepper on both sides of the fillets.

Combine the sour cream, grated Parmesan cheese, lemon juice and zest, onion powder, and Tabasco in a small bowl and mix well. If the fillets are thicker or thinner, it will take more or less time for the fish to cook.

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Garnish with lemon wedges and parsley and serve immediately. Broil 5 to 6 inches from heat for 4 to 5 minutes, until browned.

Turn fillets, brush with honey glaze and broil an additional 5 minutes, or until the fish flakes easily. This blackened grouper (or your favorite firm white fish) is coated in chili powder, paprika, and cumin and then pan seared to create a smoky crust.

A sweet and spicy peach jalapeño salsa on top is the perfect counterpoint to the tender, spiced fish. It boasts the perfect amount of heat that’s counterbalanced by sweetly tart salsa.

Place the fillets in the skillet, skinned side up, and cook until deep reddish-brown on their undersides, 60 to 90 seconds. Carefully flip the fillets and cook until equally blackened on the other side, about 1 minute more.

Drizzle the lime juice over the fish and transfer the skillet to the oven. Bake until the fish is just opaque in the center and flakes easily with a fork, 5 to 8 minutes.

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Serve your blackened fish topped with peach salsa aplenty. Blackened Grouper with Peach Jalapeño Salsa Recipe © 2019 Serena Wolf.

Pan fried fish is one of those things that is so quick and so good, we wonder why we don’t make it every night. But unless you know a few little tips, you can end up with a disappointingly soggy fish fillet or, even sadder, all that golden crispy goodness stuck on the pan.

A thin, cheap non-stick pan will cause the fish to be in closer and harsher contact with the stove, causing the fish to brown unevenly in the few minutes it’s on the stove. Use a heavy-duty skillet, like a castironskillet (pictured) or a good quality, heavy non-stick fry pan (I love my Scan Pan, shown in the video).

So give it a nudge, and if it doesn’t want to move, then it means that it’s not ready. With well seasoned crispy skin and juicy flesh inside, I don’t need anything more than a squeeze of fresh lemon.

The Dozen cameo is meant to be about his built-in food alarm clock, but all I can see is the puff of fur he leaves behind when he moves…. 3 key tips to ensure your pan fried fish comes out beautifully golden and crispy every time: pat the fish dry, press flour on well but shake excess off well, and heat the pan first before adding the oil or use a heavy-duty non-stick pan.

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With a good fish, well seasoned and crispy skin, I don't need a sauce....but I've added a couple in the notes just in case! Use scrunched up paper towels to pat the fish dry on both sides.

Season the fish well on both sides with salt and pepper (key! Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess.

If it's browning too quickly, just remove pan from the stove briefly. Serve fish immediately with lemon wedges and garnished with dill or parsley, if using.

Also, excess flour burns in the pan and you get black bits on the fish. Bring to simmer, add 2/3 cup drained canned white beans, handful of asparagus cut into 5 cm / 2” lengths, 1/4 cup frozen peas.

Stir through 1 tbsp chopped dill, adjust salt & pepper to taste. Updated for housekeeping matters in March 2019, no change to recipe.

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Sources
1 squaregrouperbarandgrill.com - https://squaregrouperbarandgrill.com/
2 www.tripadvisor.com - https://www.tripadvisor.com/Restaurant_Review-g34164-d531207-Reviews-The_Square_Grouper_Bar_and_Grill-Cudjoe_Key_Florida_Keys_Florida.html
3 squaregrouperbarandgrill.com - https://squaregrouperbarandgrill.com/our-menus/dinner-menu/
4 www.tripadvisor.com - https://www.tripadvisor.com/Restaurant_Review-g34233-d11843446-Reviews-or30-Square_Grouper_Tiki_Bar-Fort_Pierce_Florida.html
5 www.onlyinyourstate.com - https://www.onlyinyourstate.com/usa/beach-bar-usa/
6 squaregrouper.net - https://squaregrouper.net/menu/
7 squaregrouper.net - https://squaregrouper.net/events/list/
8 squaregrouperislamorada.com - https://squaregrouperislamorada.com/
9 www.tripadvisor.ca - https://www.tripadvisor.ca/Restaurant_Review-g34164-d531207-Reviews-The_Square_Grouper_Bar_and_Grill-Cudjoe_Key_Florida_Keys_Florida.html