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Blackened Grouper with Cajun Cream Sauce
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 oregano
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Cajun seasoning
- 2 tablespoons chopped fresh parsley
Instructions
- In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the blackening seasoning.
- Coat each grouper fillet evenly with the blackening seasoning.
- In a large skillet, heat the unsalted butter over medium-high heat. Once the butter is melted and hot, add the seasoned grouper fillets to the skillet.
- Cook the grouper fillets for 3-4 minutes on each side, or until the fish is blackened and cooked through. Remove the fillets from the skillet and set aside.
- In the same skillet, sprinkle 1/4 cup all-purpose flour over the remaining butter and drippings. Cook, stirring constantly, for 1-2 minutes to make a roux.
- Gradually whisk in 1 cup of chicken broth and bring to a simmer, stirring constantly until the sauce thickens.
- Reduce the heat to low and stir in 1 cup of heavy cream and 2 tablespoons of Cajun seasoning. Simmer for 2-3 minutes, or until the sauce is heated through and slightly thickened.
- Return the blackened grouper fillets to the skillet, spooning the Cajun cream sauce over the top. Cook for an additional 1-2 minutes to heat the fish through.
- Sprinkle with 2 tablespoons of chopped fresh parsley before serving.
- Serve the blackened grouper with Cajun cream sauce immediately, and enjoy!
The history of Blackened Grouper with Cajun cream sauce can be traced back to the Cajun and Creole culinary traditions of Louisiana. This dish combines the bold flavors of blackened seasoning with the richness of a creamy Cajun sauce, creating a harmonious blend of spicy and savory elements. Renowned chefs in New Orleans, such as Emeril Lagasse, have popularized blackened fish dishes, including grouper, and elevated them to fine dining status. The dish has since become a staple in many Gulf Coast restaurants, where fresh grouper is readily available. To make the best Blackened Grouper with Cajun cream sauce, it's crucial to use high-quality blackening seasoning and ensure the grouper is fresh and properly cooked. The creamy Cajun sauce, typically made with ingredients like heavy cream, Cajun spices, and a touch of tangy lemon, adds a luxurious finish to the dish. For a unique twist, some chefs may opt to grill the grouper instead of blackening it, adding a smoky flavor that complements the creamy Cajun sauce. Today, this delectable dish can be savored in top seafood restaurants along the Gulf Coast, where chefs continue to innovate and perfect the art of preparing Blackened Grouper with Cajun cream sauce.
30 min
4
350 calories
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