Cast iron is skillet of choice for blackened grouper
Bake brownies even when you’re low on eggs, chocolate
A quick 20-minute seafood delight, this Blackened Grouper recipe is simple enough for a quick weeknight dinner and fancy enough for company. The blackening seasoning infuses the grouper with a subtle spicy flavor that hits all of the right notes, and a quick sear in cast-iron skillet seals in the briny sweetness for a truly delicious dish.
Blackening is a cooking method used for fish and other meats where it is coated in butter and a blend of spices and herbs; then it is pan-seared in a screaming hot cast-iron skillet. The high heat chars the butter and spice mix and creates a brownish-black crispy and tasty crust.
Blackening first became popular in New Orleans by Chef Paul Prudhomme.
There are many different recipes for blackened fish seasoning, and while there are many similarities, what sets this recipe apart is a touch of brown sugar, which serves to balance out the spicier spices. Grouper has a delicate flavor, and too much heat will hide its natural sweetness.
I always blacken my fish in a castiron skillet, but you can also cook it on the grill or in the oven.
What goes well with it?
In my world, you can’t have cooked fish without cheese grits. After that, my rules aren’t quite as strict, and there are lots of other options. Coleslaw is always a good choice, as is my Broccoli Slaw with Ramen Noodles, or Southern Broccoli Salad.
And, just in case you don’t have grits, homemade french fries or crispy fried onion rings work well too. Oh, and don’t forget hushpuppies.
What does grouper taste like?
Grouper has a very mild, sweet, briny flavor and tastes like a day at the beach. You can almost smell the sea air. It also has firm, white flesh and, when cooked, forms large tender flakes. It is most definitely one of the best-tasting fish harvested in the Gulf of Mexico, along with red snapper and mahi-mahi. Grouper is also very similar in taste to seabass or halibut.
What fish is best to blacken?
Besides grouper, blackened mahi mahi is wonderful, and red snapper, halibut, tilapia, catfish, or any firm white fish also work well. When buying your fish, plan on four to six ounces of fish per person.
How to store fresh fish?
Fresh fish is extremely perishable, and it’s best to purchase your fish the day you plan to cook it. However, it also can be stored covered in your refrigerator for up to two days.
If you are not planning to cook it within two days, you should freeze it. Freeze fresh fish in an airtight container or plastic freezer bag to prevent freezer burn. You can safely freeze it for up to two months without any loss in quality.
To thaw it, place it in the refrigerator the night before you plan to cook it.
Sharon’s tips:
h This recipe will produce a moderate amount of smoke. Before cooking, be sure to turn your kitchen exhaust fan on high or open a window.
h The cooking times shown are for fillets that are one-half of an inch thick. If your fillets are thicker or thinner, they will take more or less time to cook.
h If you have any leftover blackening seasoning, store it in a small airtight container for future use.
h In a pinch, you can substitute purchased blackening seasonings. I have used both Old Bay and Paul Prudhomme blends, but I always add a touch of brown sugar.
h This recipe, as written, is a little spicy. If you would like to tone it down a bit, reduce or leave out the cayenne pepper.
h You can substitute any firm white fish fillets for the grouper.
Sharon Rigsby is the blogger behind Grits and Pinecones, a cooking, and hospitality blog. Check out her recipes at www.gritsandpinecones.com.
Blackened Grouper Serves 4
4 grouper fillets, about 6 ounces each, skinless
5 tablespoons unsalted butter 1 lemon
Blackened Seasoning Ingredients: 2 teaspoons paprika 1 teaspoon cayenne pepper 1⁄2 teaspoon ground black pepper 1⁄2 teaspoon dried oregano 1⁄2 teaspoon dried thyme 1⁄2 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon brown sugar 2 teaspoons kosher salt
To make the blackened fish seasoning, combine all ingredients in a small bowl, and mix well. Set aside.
Pat dry the fillets with a paper towel.
Melt two tablespoons of butter and use a pastry brush to coat both sides of the fillets.
Top each fillet with about a tablespoon of the seasoning mix and rub it with your fingers. Turn the fillets over and repeat.
Add three tablespoons of butter to a cast-iron skillet over medium-high heat.
When the butter has melted and the skillet is hot, add the fish and cook undisturbed for three minutes. Use a fish spatula to turn the fish over and cook for another three to four minutes or until the fish is done. The fish is done when the flesh turns opaque and flakes easily when pierced with a fork.
Top each fillet with a squeeze of lemon juice and serve immediately.
I like this recipe because it calls for only a half-cup of chocolate chips and two eggs. h With canola oil instead of butter, it’s a boxed brownie mix-inspired recipe from “Weeknight Baking” by Michelle Lopez that Jeanine Donofrio shared on her blog, Love and Lemons. h The brownies get their chocolatiness from cocoa and their texture from just the right mix of flour, granulated sugar and powdered sugar. h If you’re out of eggs, you can still make brownies. Just search for vegan brownie recipes made with aquafaba (the water from chickpeas), bananas or, another pantry staple, whole black beans. h
Yes, you can make brownies out of just about anything, and sometimes they are just what you need to sweeten the day.
Best Homemade Brownies
These fudgy brownies are all gooey in the middle when they come out but get that crispy edge as they cool. Allow them to cool completely, about 2 hours, before you slice into them to give them a chance to set up. They’ll continue to firm up the longer they’re out of the oven. If you still prefer a firmer brownie, store them in the fridge. Note: Pay attention to the low oven temperature of 325 degrees. Make sure you pull the brownies out of the oven on the early side or else they’ll overbake quickly. – Addie Broyles
11⁄2 cups granulated sugar 3⁄4 cup all-purpose flour
2⁄3 cup cocoa powder, sifted if lumpy
1⁄2 cup powdered sugar, sifted if lumpy
1⁄2 cup dark chocolate chips
3⁄4 teaspoons sea salt 2 large eggs 1⁄2 cup canola oil 2 tablespoons water 1⁄2 teaspoon vanilla
Heat the oven to 325 degrees. Lightly spray an 8-by-8-inch baking dish (not a 9-by-9-inch dish or your brownies will overcook) with cooking spray and line it with parchment paper. Spray the parchment paper.
In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips and salt.
In a large bowl, whisk together the eggs, olive oil, water and vanilla. Sprinkle the dry mix over the wet mix and stir until just combined.
Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached (Note: it’s better to pull the brownies out early than to leave them in too long). Cool completely before slicing. Store in an airtight container at room temperature for up to 3 days.
– From “Weeknight Baking: Recipes to Fit Your Schedule” by Michelle Lopez ($35, Simon and Schuster)