Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. Instructions Checklist Step 1 Rub each side of fillets with Cajun Spice Mix.
Add 5 fillets; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of oneness. 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, Mali, etc). Serve it with some nice roasted red potatoes, grilled veggies and a blue cheese salad.
Tablespoons you favorite blackening seasoning (I recommend Chef Joe's) 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. Sprinkle 1 TBSP of blackening spice on each fillet.
I am a Florida native and grew up fishing the Gulf of Mexico with my Dad. I can’t say all of those 4 AM wake up times were always cheerful, but he managed to instill in me a great love of just being on the water.
His favorite thing to do now is to text me photos of his fishing exploits while I am sitting in a meeting. Being a good Southern boy, one of my favorite ways to eat fish is blackened.
There are a few good blackening spices on the market, but the ingredients are really simple and I like to make my own, so I can control the heat. Other times, I keep it tame to keep the peace at home (my wife weighs in at “lightweight” on the spicy foods scale).
We need to let that pan heat up on the grill for at least 10 minutes, as hot as you can get it. Melt the butter in a separate shallow dish, large enough to fit the fillets.
Cook, with the lid open, for 3-5 minutes, lifting the bottom of the fish carefully with tongs to check on the crust. Cook a bit longer if needed to get the fish opaque and starting to get flakes.
Blackened grouper is just one way to prepare this delicious type of fish. Grouper is a popular fish for catching and eating as it is plentiful in Atlantic waters.
This blackened grouper recipe takes advantage of the fish’s mild taste and flaky flesh regardless of which type of grouper you use. There are many ways to enjoy this fish aside from this Cajun grouper recipe.
For example, you can make your own cream sauce to complement the fish and give the dish a flair of your own. You can also play with the level of spice and heat until you find the perfect combination.
Grouper ’s firm flesh makes it an ideal fish for bold, spicy preparations. Blackening is a cooking method from Louisiana in which the fish is coated in a blend of spices before getting pan-fried or grilled.
You can adjust the spice level by increasing or decreasing the amount of red pepper in this dish. Transfer the fish to a serving plate and garnish with lemon wedges.
Luckily, grouper can still stay moist even if you overcook it, so don’t be afraid to try the recipe again if it doesn’t come out right the first time. Even though blackened grouper cast iron skillet recipes are common, you can try this seasoning in the oven or with a broiler.
Keep in mind that grouper is a flaky fish, so you should not place the fillets directly on the grill. Grouper in the oven is a fast way to cook this fish with minimal clean up.
When cleaning a fish, the goal is to remove the organs without contaminating the meat. You will need a sharp knife to open up the fish from anus to the base of the gills.
This BlackenedGrouper brings a little taste of Louisiana to your dinner table with help from blackened seasoning and your cast-iron pan. A squeeze of blackened lemon adds a nice smoky, citrus flavor.
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.
Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. 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.
Other white fish options include halibut, sea bass, flounder and mahi-mahi. 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. A word of warning, if you have never blackened fish before I highly suggest that you do this outside on the grill in a cast iron skillet.
Sprinkle herbs straight onto fish & heat a few tsp of olive oil in a cast iron skillet. 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. Over the years I've tried it at home with different seasonings and finally found a seasoning blend I loved.
Hubby and I also perfected the method--we eliminate the smoke issue by heating the cast iron pan over fiery hot coals and blacken the fish outdoors! 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.
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.
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 cast iron skillet and cooked the fish there as well.
04/18/2006 My wife and kids absolutely HATE fish. 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.
I smoked out my entire house. 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. Theirs has a good amount of sugar in 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.