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Extra Spicy Cajun Blackened Grouper
Created by: Howcan Team
Ingredients
- 4 grouper fillets (6 ounces each)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/4 cup unsalted butter, melted
- 1 tablespoon olive oil
Instructions
- In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 teaspoon salt, 1 teaspoon black pepper, and 1/2 teaspoon red pepper flakes to create the blackening seasoning.
- Coat each grouper fillet with the blackening seasoning, pressing the seasoning onto the fish to adhere.
- In a large cast-iron skillet, heat 1 tablespoon of olive oil over high heat until smoking hot.
- Carefully place the seasoned grouper fillets in the skillet and cook for 2-3 minutes on each side, or until the fish is blackened and cooked through.
- Drizzle the melted butter over the blackened grouper fillets and remove from the heat.
- Allow the fish to rest for a few minutes before serving to let the flavors meld together.
- Serve the extra spicy Cajun blackened grouper with your choice of sides and enjoy!
The history of Cajun Blackened Grouper is a spicy tale of Louisiana's culinary heritage. This dish originated in the Cajun and Creole communities of the Gulf Coast, where bold flavors and fresh seafood are celebrated. The technique of blackening fish was popularized by Chef Paul Prudhomme in the 1980s, who created a fiery blend of spices to coat the fish before searing it in a hot cast-iron skillet. Today, this dish can be found in many renowned seafood restaurants across Louisiana, particularly in New Orleans and along the bayous. The key to a perfect blackened grouper lies in the seasoning - a potent mix of paprika, cayenne, thyme, and oregano that infuses the fish with a smoky, spicy flavor. For the best version of this dish, head to a local Cajun or Creole restaurant where skilled chefs know how to balance the heat and richness of the spices with the delicate flavor of the grouper. Whether served with a side of dirty rice or a zesty remoulade, Cajun Blackened Grouper is a fiery delight that captures the essence of Louisiana's vibrant culinary traditions.
25 min
4
300 calories
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