Blackened Grouper With Summer Veggies

Happy Birthday America

We decided for our next seafood meal that it would be blackened grouper using the Caribbean Grouper that we bought at Joe Patti’s Seafood in Pensacola.  I believe we bought eight pieces the same size as these two.

After salting the fish, I used my homemade Emeril’s Essence for the blackening spice and the followed the blackening process below and it worked perfectly.  I used our 12” SST skillet for cooking as I didn’t want to risk getting the fish flavor in the cast iron skillet that we use for cornbread.  I cooked in the kitchen but had the oven hood fan on high.

· Heat a large heavy SST skillet over high heat until it passes the water bead test.

· In a separate pot, heat up the butter until it melts.

· Dip a piece of fish into the melted butter.

· Sprinkle your seasonings onto both sides of the fish.

· Place the piece of fish into the hot skillet.

· Pour a teaspoon of melted butter on upside of the fish in the skillet.

· Cook for 2-3 minutes and then turn it over.

· Place another teaspoon of melted butter onto the up side of the fish.

· Cook the down side for another 2-3 minutes.

· Repeat this process for each fillet.

Check the internal temperature of the cooked fish and if necessary, finish in the 200F oven to 130F or your preferred internal temp.

· Before serving, add another teaspoon of melted butter on top of each fillet (butter makes all things better – this must have been a Paula Deen recipe).

We sided the fish with Bev's mango slaw and fried corn.  This is my plate before I added some remoulade to the fish. 

The Verdict:

The fish was very good and by not using a screaming hot pan, I was able to get it done without using the oven.  Bev had made slaw with added mango and it was also a big hit and of course the fresh corn was as well.  I think blackening will work better with a thinner piece of fish so we’ll use the remaining grouper in other ways.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

6/28/24 meal date