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Blackened Grouper with Sautéed Vegetables
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
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 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 to create the blackening seasoning.
- Coat each grouper fillet evenly with the blackening seasoning, pressing the seasoning onto the fish to adhere.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the grouper fillets and cook for 3-4 minutes per side, or until the fish is blackened and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the sliced red and yellow bell peppers, zucchini, yellow squash, red onion, and minced garlic. Sauté for 5-6 minutes, or until the vegetables are tender-crisp.
- Drizzle the sautéed vegetables with 1 tablespoon of balsamic vinegar and toss to combine. Season with salt and pepper to taste.
- Serve the blackened grouper fillets alongside the sautéed vegetables. Enjoy!
Blackened Grouper is a classic dish that originated in the southern United States, particularly in the Gulf Coast region. This flavorful dish features a fillet of grouper coated in a blend of spices, including paprika, cayenne pepper, and thyme, then seared to perfection in a hot cast-iron skillet. The result is a deliciously charred exterior with a moist and tender interior. The dish is often served with a side of sautéed vegetables, such as bell peppers, onions, and zucchini, adding a colorful and nutritious element to the meal. One renowned chef known for his expertise in preparing Blackened Grouper is Chef Paul Prudhomme, who popularized the dish at his restaurant in New Orleans. His innovative use of bold spices and precise cooking techniques elevated the dish to culinary stardom. Today, the best versions of Blackened Grouper can be found in seafood restaurants along the Gulf Coast, where the fish is often caught fresh and prepared with the utmost care. The key to achieving the perfect Blackened Grouper lies in the spice blend and the cooking method. It's essential to use high-quality, fresh grouper and to ensure that the skillet is extremely hot before adding the fish to achieve that signature blackened crust. For those looking for a famous alternative method for making this dish, Chef Emeril Lagasse is known for his "Bayou Blackened Grouper" recipe, which incorporates his own blend of spices and a unique cooking process that infuses the fish with incredible flavor. In conclusion, Blackened Grouper with a side of sautéed vegetables is a beloved dish with deep roots in the culinary traditions of the Gulf Coast. Whether prepared by renowned chefs or talented home cooks, this dish continues to delight diners with its bold flavors and satisfying presentation.
30 min
4
300 calories
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