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Blackened Grouper with Garlic Butter Asparagus
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 salt
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
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 salt, and 1/2 teaspoon black pepper.
- Coat each grouper fillet with the spice mixture, pressing it onto the fish to adhere.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the grouper fillets and cook for 4-5 minutes on each side, or until the fish is blackened and cooked through. Remove from the skillet and set aside.
- In the same skillet, melt 1/4 cup of unsalted butter. Add 2 cloves of minced garlic and cook for 1-2 minutes, until fragrant. Add the trimmed asparagus to the skillet and cook for 5-6 minutes, or until tender-crisp. Season with salt and pepper to taste.
- Serve the blackened grouper fillets with the garlic butter asparagus on the side. Enjoy!
Blackened Grouper, a popular dish in coastal regions, has a rich history rooted in the southern culinary tradition. The dish originated in the Gulf Coast, where chefs sought to highlight the fresh, flavorful catch of the day. The blackening technique, which involves coating the fish in a blend of spices before searing it in a hot skillet, creates a deliciously charred crust that locks in the grouper's natural juices. Pairing the blackened grouper with garlic butter asparagus adds a delightful contrast of textures and flavors. The crisp-tender asparagus, sautéed in fragrant garlic butter, complements the bold, smoky notes of the grouper, creating a harmonious and satisfying meal. One renowned restaurant known for its exceptional blackened grouper and garlic butter asparagus is located in New Orleans, where the dish is a staple on the menu. The chef, with a passion for showcasing the region's fresh seafood, meticulously prepares the grouper with a secret blend of spices, ensuring a perfect balance of heat and flavor. The asparagus, sourced from local farms, is cooked to perfection and finished with a generous drizzle of house-made garlic butter. For those looking to recreate this dish at home, sourcing high-quality grouper is essential. The key to achieving the perfect blackened crust lies in the spice blend, typically featuring paprika, cayenne, thyme, and other aromatic seasonings. When preparing the garlic butter asparagus, using fresh, vibrant asparagus and infusing the butter with plenty of garlic will elevate the dish to new heights. While the classic blackened grouper with garlic butter asparagus is a beloved choice, some chefs offer a unique twist by incorporating a tangy citrus glaze or a zesty herb-infused butter to accompany the dish, adding a refreshing and aromatic dimension to the meal. Whether enjoyed at a coastal eatery or prepared at home, this dish is a celebration of fresh, vibrant flavors and the culinary heritage of the Gulf Coast.
30 min
4
350 calories
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