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Blackened Grouper with Garlic Mashed Potatoes
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 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup unsalted butter
- 2 pounds russet potatoes, peeled and cubed
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 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 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon salt to create the blackening seasoning.
- Coat each grouper fillet evenly with the blackening seasoning, pressing the seasoning into the fish to adhere.
- In a large skillet, melt 1/4 cup of unsalted butter over medium-high heat. Once the butter is hot, add the seasoned grouper fillets and cook for 3-4 minutes on each side, or until the fish is blackened and cooked through. Remove from heat and set aside.
- In a large pot, bring salted water to a boil. Add the peeled and cubed potatoes and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and return them to the pot.
- Add 4 cloves of minced garlic, 1/2 cup of heavy cream, and 1/4 cup of unsalted butter to the pot with the potatoes. Mash the potatoes with a potato masher until smooth and creamy. Season with salt and pepper to taste.
- Serve the blackened grouper fillets alongside a generous portion of garlic mashed potatoes. Enjoy!
Blackened Grouper, a classic dish originating from the southern United States, is a flavorful and spicy delight. The dish features a fillet of grouper coated in a blend of Cajun spices, then seared to perfection. The blackening technique, popularized by Chef Paul Prudhomme in New Orleans, creates a deliciously charred crust while locking in the fish's natural juices. Paired with creamy garlic mashed potatoes, this dish offers a perfect balance of heat and comfort. For the best version of this dish, head to coastal regions like Florida or Louisiana, where fresh grouper is abundant. The key to success lies in the perfect blend of spices and achieving the ideal sear on the fish.
35 min
4
450 calories
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