Blackened Grouper Baton Rouge Food

BLACKENED GROUPER

Blackened Grouper image

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, mahi, etc). Serve it with some nice roasted red potatoes, grilled veggies and a blue cheese salad.

Provided by www.ChefJoesRubs.com

Categories One Dish Meal

Time 40m

Yield 2 fish filets, 2 serving(s)

Number Of Ingredients 4

Ingredients

1 (8 ounce) fresh grouper
4 ounces oil, of choice
4 tablespoons you favorite blackening seasoning (I recommend Chef Joes)
1 lemon

Steps:

Preheat a cast iron skillet for a half hour on HIGH. til it turns white.
While skillet is heating, place filets of fish in a shallow dish, drizzle 2 oz oil on the fish. turn fish to coat both sides.
Sprinkle 1 TBSP of blackening spice on each fillet. Rub into each with your hand so it sticks. repeat this on the other side of fish.
Cut the lemon in half, remove seeds.
Now the pan is HOT! (Hot pan--that's the KEY).
Pour the remaining oil in the skillet,(carefully) it will smoke. Now you're ready!
Place each fillet in pan, let it burn! (aka BLACKENED) about 2 to 3 minutes and turn it. ( depends on the thickness of the fish).
Cook for 2 to 3 minutes.
Turn off pan.
Let it sit for 3 minutes.
Sprinkle on the lemon.
AND DONE!

Nutrition Facts : Calories 617.2, Fat 58, SaturatedFat 8.7, Cholesterol 42.3, Sodium 62.2, Carbohydrate 5.8, Fiber 2.5, Protein 22.8

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