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Grouper Iron

author
Ava Flores
• Monday, 09 November, 2020
• 8 min read

A squeeze of blackened lemon adds a nice smoky, citrus flavor. Add fish; cook until blackened on bottom, about 5 minutes.

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Contents

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.

Fresh grouper seasoned with your favorite blackened spices and seared in a cast- iron skillet makes for an easy dinner in under 30 minutes. For this recipe, I used creole seasonings to add a kick of heat and Cajun flavoring to the fish.

Blackened spices include paprika and cayenne pepper with a few additional thrown in. Searing grouper is best in a cast iron skillet 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.

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Print Recipe Fresh grouper seasoned with your favorite blackened spices and seared in a cast- iron skillet makes for an easy dinner in under 30 minutes. Pat the fish dry with paper towels and sprinkle the fillets with jerk or Cajun seasoning.

I made a few minor changes to the recipe, one of which instead of grilling the fish I used my cast iron skillet in the oven instead. I don’t use my cast iron skillet often, but over the summer when I was visiting my sister-in-law, she made us blackened red fish in a cast iron skillet that turned out so good.

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.

I usually season with just a little coarse salt and fresh ground pepper and a squeeze of lemon. Salmon or another thick fish would be a great substitute for grouper in this recipe.

(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!!).

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Squeeze a charred lemon half over each serving of this spicy, butter-seared fish for the best flavor. 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. Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more.

Place lemons cut side down on grill. Squeeze a charred lemon half over each serving of this spicy, butter-seared fish for the best flavor.

¼ cup smoked paprika 2 tablespoons dried thyme 2 teaspoons onion powder 1½ teaspoons kosher salt 1½ teaspoons garlic powder 1 teaspoon ground black pepper ½ teaspoon dry mustard ½ teaspoon ground red pepper ½ cup butter, melted 2 pounds grouper fillets 1 tablespoon olive oil 3 lemons, halved crosswise 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. Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more.

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Ready in just over 20 minutes, this healthy, low-carb baked fish recipe is perfect for any night of the week. Whenever I'm out at my local grocery store, I make a point of stopping at the fish counter to chat up my fishmonger friend.

Last time, I happened upon some beautiful looking grouper fillets and my mind immediately went to something quick and fuss-free like a baked fish dinner. This baked grouper recipe gets its bold Mediterranean kick from a few spices and a combination of favorites: fresh garlic, tomatoes, olives, lemon juice, and extra virgin olive oil.

I use the more readily available red grouper, a white fish from the sea bass family. Grouper lends itself to a variety of preparations--I love it grilled, pan seared, or baked.

Textures and thickness may vary, so be sure to adjust the cooking time as needed (fish is ready when its flesh turns opaque and you can easily flake it using a fork; internal temp should register 145 degrees F.) Some good options, as I mentioned earlier: red snapper fillets, cod, halibut, haddock, or sea bass.

Here, we give it a quick coating in some Mediterranean spices including cumin, oregano, and paprika for color and depth. More Mediterranean Flavor Makers: in addition to the spice mixture, we add in fresh minced garlic, fresh lemon juice, and excellent extra virgin olive oil.

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This trio is essential to creating the bright and bold Mediterranean flare to this recipe. The olives here contribute a distinctive rich, salty, slightly tangy flavor--a bit of Greek twist.

I love using dill here; it's grassy with a bit of anise-like licorice flavor works well with fish. Pat fish fillets dry and season on both sides with kosher salt.

Prepare the spice mixture of cumin, oregano and paprika in a small bowl, then season the fish well on both sides. Bake for about 12 to 13 minutes or until the fish turns opaque and flakes easily using a fork.

TIP: You've heard me say this earlier, no one likes dry fish so avoid overcooking your grouper. This grouper recipe makes a light and delicious dinner any night of the week.

Print clock clock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares icon Easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives.

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Heat oven to 400 degrees F. Pat the fish dry and season with salt on both sides. Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork.

Pan Seared Grouper is a fast, easy, and healthy dinner than is ready in under 30 minutes! Seared on the stove and finished in the oven, the fish is crisp outside and moist inside.

This usually occurs when I am being hustled along by a hungry husband and impatient one-year-old clamoring for the photography in the kitchen to stop, so the plates actually come to the table hot. I have a minor addiction to spice rubs and blends- I think they are an amazing time saver.

You can do this in any kind of skillet that you prefer, although I think a well seasoned cast iron pan is probably the best. Season fish and add fillets, flesh side down, to the pan.

Turn fish, allowing searing on the other side for a couple of minted. Dot fish with butter and move to oven to finish cooking, approximately 10 minutes or so.

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02: Easy Grouper Recipes Baked
03: Easy Grouper Recipes Fillets
04: Easy Red Grouper Recipe
05: Easy Sauteed Grouper Recipes
06: Jujimufu Goliath Grouper
07: Juvenile Gag Grouper
08: Juvenile Goliath Grouper
09: Juvenile Grouper Identification
10: Juvenile Red Grouper
Sources
1 myfwc.com - https://myfwc.com/research/saltwater/codes/food-bait-finfish/red-grouper-juvenile/
2 en.wikipedia.org - https://en.wikipedia.org/wiki/Epinephelus_morio
3 www.fisheries.noaa.gov - https://www.fisheries.noaa.gov/species/red-grouper
4 www.theledger.com - https://www.theledger.com/story/sports/2020/12/24/saltwater-gag-grouper-biting-offshore-and-around-inshore-structures/4024564001/
5 www.fisheries.noaa.gov - https://www.fisheries.noaa.gov/species/atlantic-goliath-grouper
6 www.dreamstime.com - https://www.dreamstime.com/photos-images/red-grouper.html