Cook fillets in melted butter, about 3 min on each side. 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 blackenedgrouperrecipe takes advantage of the fish’s mild taste and flaky flesh regardless of which type of grouper you use.
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.
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.
When grouper is done, the flesh should flake when you use a fork to test the fillet. 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. Learning how to clean fish and fillet them is something that takes a little practice.
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.
Recipe courtesy of The New Orleans Cookbook by RIMA and Richard Collin Combine eggs and 2 tablespoons cold water in a pie dish and beat light with a fork.
Combine the flour, salt, pepper and cayenne in another bowl and mix well. Dip fillets in egg and water mixture then roll them in the seasoned flour to coat all sides.
When the fish is done on both sides remove it to a paper towel lined platter. Fresh grouper seasoned with your favorite blackened spices and seared in a cast-iron skillet makes for an easy dinner in under 30 minutes.
Grouper has a mild yet distinct flavor, somewhere between sea bass and halibut. 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. 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. 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. 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. 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.
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Season grouper with salt and white pepper to taste, dip lightly in flour, then in egg wash. Over low heat, melt butter in sauté pan, add grouper fillet and slowly pan fry on both sides intl. fillet is golden and flakes at the touch of a fork, about 8 to 10 minutes per 1-inch thickness.
To make mousse filling, melt chocolate in top of double boiler over barely simmering water, stirring until smooth. Melt butter (it should be warm, not hot) and combine with chocolate in a mixing bowl, whisk until smooth.
Beat egg yolks until thick and pale; add to chocolate mixture and whisk until smooth. Beat eggs whites until thick and pale; add to chocolate mixture and whisk until smooth.
Add oil to pan and sauté fillets 2-3 minutes per side or until cooked through. Get the monthly Fresh From Florida Club newsletter delivered right to your inbox.
Each issue features two seasonal recipes that are simple to prepare and use “Fresh From Florida” ingredients. Cajun Cream Sauce is full of flavor and easy to make.
Cajun Cream Sauce adds a little decadence and a lot of flavor to any fish. Put it over blackened or Cajun seasoned and pan fried fish and you double the punch of flavor.
Add it to a more subtly seasoned fish and it soars to new heights of excellence. Any type of firm, white-fleshed fish will be awesome topped with this tasty sauce.
It really just means that you’ve made your sauce in the same pan the protein was cooked in. Here in the south gravy is the name you’ll hear most often for sauces with their roots in pan drippings.
Our preferred method for cooking is with a light sprinkle of Cajun seasoning and then pan fried in skillet that is not non-stick. Finish the Cajun Cream Sauce up with a squeeze of fresh lemon.
Cajun Cream Sauce is full of flavor and easy to make. Whisk flour mixture into skillet and stir constantly over medium-low to medium heat until thickened.
Add lemon juice and heat thoroughly before pouring over fish. Blackened fish is excellent with Cajun Cream Sauce, but it will produce strong, salty pan drippings, so seasoning and salt may need adjusting.
Here is a simple blackened red snapper recipe that's quick, easy, and you can whip up in your kitchen in little to no time. Blackened snapper is a delicious mild delicate flavored fish that can be served with a variety of side dishes depending on your individual taste and preference.
4 red snapper fillets (about 6 ounces each) 2 tablespoons butter Rinse red snapper fillets with fresh water and pat dry using a paper or kitchen towel.
Next add butter and swirl skillet to coat entire bottom. When butter no longer bubbles, add files to skillet and cook for 6 to 8 minutes.
Your blackened red snapper fillet is done when it easily flakes with a fork. I usually serve my fish with freshly boiled pasta and Alfredo sauce.