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Blackened Grouper with Mango Salsa
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
- 2 tablespoons olive oil
- 2 ripe mangoes, diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Salt to taste
Instructions
- In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper to create the blackening seasoning.
- Coat each grouper fillet evenly with the blackening seasoning.
- Heat the olive oil in a large skillet over high heat. Once the oil is hot, add the grouper fillets and cook for 3-4 minutes on each side, or until the fish is blackened and cooked through. Remove from the skillet and set aside.
- In a medium bowl, combine the diced mangoes, red onion, red bell pepper, jalapeno pepper, cilantro, and lime juice to make the mango salsa. Season with salt to taste.
- To serve, spoon the mango salsa over the blackened grouper fillets and enjoy!
The history of Blackened Grouper with mango salsa is a fusion of Caribbean and Cajun flavors. This dish originated in the Gulf Coast region, where fresh grouper is abundant. The blackening technique was popularized by Chef Paul Prudhomme in New Orleans, adding a spicy crust to the delicate fish. The addition of mango salsa brings a tropical twist, balancing the heat with its sweet and tangy flavors. Today, this dish can be found in coastal restaurants throughout Florida, where chefs showcase the freshest catch with vibrant mango salsa. The key to this dish is achieving the perfect blackened crust on the grouper while maintaining its moist, flaky texture. For a unique twist, some chefs also incorporate a citrus-infused marinade for the grouper before blackening, enhancing its tropical flavors. The best version of this dish can be found in waterfront restaurants along the Florida coast, where the combination of fresh grouper and locally sourced mangoes elevates this classic dish to new heights.
25 min
4
300 calories
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