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Blackened Grouper
Created by: Howcan Team
Ingredients
- 4 grouper fillets (6 ounces each)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried thyme, 1 tablespoon dried oregano, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon salt.
- Brush both sides of the grouper fillets with melted butter, then sprinkle the spice mixture evenly over both sides of the fillets, pressing gently to adhere.
- Heat a large cast-iron skillet over high heat until smoking hot, about 5 minutes.
- Carefully place the seasoned grouper fillets in the hot skillet and cook for 2-3 minutes on each side, or until the fish is blackened and cooked through.
- Remove from the skillet and let rest for a few minutes before serving.
- Serve the blackened grouper fillets with your choice of side dishes and enjoy!
Blackened grouper is a popular dish with roots in the southern United States, particularly in the Gulf Coast region. This flavorful dish is traditionally associated with Cajun and Creole cuisine, and is known for its spicy, smoky flavor. The technique of blackening fish was popularized by Chef Paul Prudhomme in the 1980s, and it quickly became a staple in Louisiana cooking. Today, blackened grouper can be found in many seafood restaurants throughout the Gulf Coast, particularly in Florida. The key to a perfect blackened grouper lies in the seasoning blend, which typically includes a mix of paprika, cayenne pepper, garlic powder, and other spices. For the best version of this dish, head to a reputable seafood restaurant in the Gulf Coast region, where chefs have perfected the art of blackening grouper to perfection.
20 min
4
300 calories
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