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Extra Cajun Blackened Grouper
Created by: Howcan Team
Ingredients
- 4 grouper fillets (6 ounces each)
- 4 tablespoons of Cajun seasoning
- 2 tablespoons of paprika
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- 2 teaspoons of dried thyme
- 2 teaspoons of dried oregano
- 1 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
- 1/4 cup of olive oil
Instructions
- In a small bowl, mix together 4 tablespoons of Cajun seasoning, 2 tablespoons of paprika, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of dried thyme, 2 teaspoons of dried oregano, 1 teaspoon of cayenne pepper, and 1/2 teaspoon of salt.
- Coat each grouper fillet with the Cajun seasoning mixture, pressing the seasoning onto both sides of the fillets to ensure they are well coated.
- Heat a large cast-iron skillet over high heat until it is smoking hot.
- Add 1/4 cup of olive oil to the skillet and carefully place the seasoned grouper fillets in the skillet.
- Cook the fillets for 2-3 minutes on each side, or until the fish is blackened and cooked through.
- Remove the blackened grouper from the skillet and let it rest for a few minutes before serving.
- Serve the extra Cajun blackened grouper hot with your favorite side dishes and enjoy the spicy flavors!
Blackened Grouper, a classic Cajun dish, has a rich history rooted in the vibrant culinary traditions of Louisiana. This flavorful dish is believed to have originated in the 1970s when Chef Paul Prudhomme popularized blackening as a cooking technique at his renowned restaurant, K-Paul's Louisiana Kitchen in New Orleans. The dish features fresh grouper fillets coated in a bold blend of Cajun spices, including paprika, cayenne pepper, and thyme, then seared to perfection in a hot cast-iron skillet. Today, the best versions of this dish can be found in authentic Cajun and Creole restaurants across the Gulf Coast, where skilled chefs expertly balance the heat and depth of flavors in the seasoning. To achieve the perfect blackened grouper, it's crucial to use high-quality, fresh fish and to generously coat it with the aromatic Cajun spice mix before searing. For a unique twist, some chefs also incorporate additional Cajun seasonings, such as garlic powder, onion powder, and oregano, to elevate the dish's complexity and depth of flavor. Whether enjoyed in a bustling New Orleans eatery or prepared at home with a personal touch, blackened grouper with extra Cajun seasoning is a true celebration of Louisiana's culinary heritage.
20 min
4
300 calories
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