LEMON BLACKEN GROUPER
I like this because you know when you're eating fish it's hard to get enough lemon on there. You either put too much or not enough. This way seems to make it just about even all over the fish.
Provided by Chef 1027782 FROM M
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet melt butter.
- Add garlic salt and pepper
- Let this cook over medium heat for 1 minute, then add grouper or whatever fish you like.
- Let the fish cook until about 3/4 the way done, then put a little butter on top of fish and add blackening seasoning. When fish is done, put on a plate and move to the side and keep it warm.
- Stir in lemon juice into pan drippings. If you need a little more butter and garlic, put some in pan. Then add green onions and mushrooms. Let cook until green onions and mushrooms soak up lemon juice or until done.
- Taste mushroom and if it makes you make a sour face, then you know it's done. If not, add a little more lemon juice.
- Spoon over fish and enjoy.
Nutrition Facts : Calories 65.5, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 55.8, Carbohydrate 3.2, Fiber 0.9, Sugar 1.1, Protein 1.1
CRISPY FRIED RED FISH AND SPICY REMOULADE
Warmer weather is the cue for al fresco dining, but no patio brunch or park-side picnic compares with the highly anticipated, delicious and spirited barbeques amongst the Black community. Juneteenth, or Freedom Day, marks the emancipation of slaves in the United States in 1865, and today it is a time of celebration by families and communities often in the form of a fish fry or barbeque. The color red is significant in the celebration of Juneteenth as it symbolizes the suffering, perseverance and resilience of generations of African Americans. This recipe honors this tradition and history by utilizing a meaty and flakey red fish that pairs beautifully with a spicy remoulade.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving.
- For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together.
- Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes.
- Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F.
- Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.
BLACKENED GROUPER
I started making this 20 years ago when I was a Chef in South Florida. I made my own blackening spice and got my cast iron skillet smoking hot(white). That's the key....Good spice and a hot pan. This works with most of your favorite fishes, (salmon, swordfish, tuna, mahi, etc). Serve it with some nice roasted red potatoes, grilled veggies and a blue cheese salad.
Provided by www.ChefJoesRubs.com
Categories One Dish Meal
Time 40m
Yield 2 fish filets, 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat a cast iron skillet for a half hour on HIGH. til it turns white.
- While skillet is heating, place filets of fish in a shallow dish, drizzle 2 oz oil on the fish. turn fish to coat both sides.
- Sprinkle 1 TBSP of blackening spice on each fillet. Rub into each with your hand so it sticks. repeat this on the other side of fish.
- Cut the lemon in half, remove seeds.
- Now the pan is HOT! (Hot pan--that's the KEY).
- Pour the remaining oil in the skillet,(carefully) it will smoke. Now you're ready!
- Place each fillet in pan, let it burn! (aka BLACKENED) about 2 to 3 minutes and turn it. ( depends on the thickness of the fish).
- Cook for 2 to 3 minutes.
- Turn off pan.
- Let it sit for 3 minutes.
- Sprinkle on the lemon.
- AND DONE!
Nutrition Facts : Calories 617.2, Fat 58, SaturatedFat 8.7, Cholesterol 42.3, Sodium 62.2, Carbohydrate 5.8, Fiber 2.5, Protein 22.8
BLACKENED FISH
If you like red snapper, then use it here - I think it's fabulous. The spice rub can be used on anything - it's the best I've ever tasted! I make 3 fillets for 2 people because it's so good!
Provided by AniSarit
Categories Cajun
Time 10m
Yield 3 fillets
Number Of Ingredients 12
Steps:
- Mix first 8 ingredients together, and drench the fish in the mixture.
- Drizzle with melted butter and sauté in a very hot (not burning), heavy (cast iron!) skillet until blackened, only a few minutes per side.
- Turn and repeat on other side.
- Serve with lemon wedges.
BLACKENED GROUPER
Another one I learned in a cooking class. I am not a fan of fish, but this was awesome! Check out my citrust remoulade recipe to use on the side. It is a must!
Provided by deinemuse
Categories < 15 Mins
Time 12m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rub each side of filet with Cajun spice mix.
- Heat cooking spray over medium-high heat.
- Add filets and cook for 4 minutes on each side or till fish flakes easily.
- Serve with lemon wedges and citrus remoulade (listed on my recipes).
Nutrition Facts : Calories 215.6, Fat 2.4, SaturatedFat 0.5, Cholesterol 83.9, Sodium 121.2, Carbohydrate 3.8, Fiber 1.6, Protein 44.4
More about "citrus remoulade blackened grouper or other fish recipes"
25 BEST GROUPER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (3)Published Feb 7, 2022Category Recipe Roundup
- Mediterranean-Style Baked Grouper. One of the healthiest ways to eat grouper is by baking it and serving it Mediterranean-style. Luckily for you, it’s also super flavorsome and quick.
- Blackened Grouper. When in doubt, I say go with blackened seasoning for your fish. It’s an easy, foolproof way to prepare fish, and here’s how you’ll do it.
- Grouper Piccata. Piccata is a versatile sauce of butter, lemon, and parsley. But don’t let the minimal ingredients fool you. It does wonders to add some zip to the grouper.
- Oven-Baked Parmesan Grouper Filets. The firm texture and mildly sweet flavor of the grouper make it a stellar choice for this dish. The sour cream and parmesan coating has a homely touch.
- Pan-Seared Grouper with Lemon Butter. This five-ingredient recipe goes to show you won’t need much to create a bang-up adornment for grouper. The inconspicuous sauce is remarkably striking once you layer it on top of your fish filet.
- Pecan-Crusted Grouper. Salmon, chicken, and beef all taste great with a pecan crust. So why not try it on grouper, too? You’ll have to dredge the grouper in egg and flour first so the pecan breadcrumb coating will stick.
- Key Lime Butter Grilled Grouper. If the weather is right, I love cooking grouper on the grill. Here’s one of my favorite ways that’s super easy. You’ll make a simple lime butter, rub it all over the grouper, then grill.
- Baked Grouper with Citrus Crumb Topping. I am a big fan of citrus with fish. It keeps the flavors clean and sprightly. It’s also really fun when you’ve got this topping.
- Popcorn Grouper Nuggets. Kids and adults both love these popcorn nuggets. Crispy on the outside and succulent on the inside, it’s hard to only have a few of these morsels.
- Pan-Seared Grouper Sandwiches. Slap a thick cut of grouper on a toasty bun with Cuban mojo sauce, and I’ll be the first in line. Cuban mojo is a citrusy garlicky sauce that is amazing.
BLACKENED GROUPER - THE SIX FIGURE DISH
From thesixfiguredish.com
Servings 2Calories 274 per servingTotal Time 20 mins
- First, start by squeezing fresh lime or lemon juice over the grouper.Then pat dry with a paper towel.
- Add the blackened grouper to the pan. Be careful because the oil will splash. Try a splatter guard to help with this.
THE BEST BLACKENED GROUPER (CAST-IRON SKILLET) - GRITS AND …
From gritsandpinecones.com
5/5 (19)Calories 304 per servingCategory Dinner, Main Course
- To make the blackened fish seasoning, combine all ingredients in a small bowl and mix well. Set aside.
- Top each fillet with about a tablespoon of the seasoning mix and rub it with your fingers. Turn the fillets over and repeat.
BLACKENED GROUPER WITH ORANGE REMOULADE | BLACKENED …
From cookingnook.com
Cuisine AmericanTotal Time 40 minsCategory Main CourseCalories 561 per serving
- To prepare the remoulade, combine all the ingredients except the orange zest in a blender or food processor, processing until smooth. Refrigerate for 20 to 30 minutes, covered, until ready to serve. Present in a bowl, garnished with orange zest. This makes a great condiment to use on rice, too.
- To prepare the fish, combine the thyme, cayenne, paprika, salt, garlic powder, and white pepper in a small bowl. Mix and set aside. Wipe the fillets clean, then coat both sides of the fillets with half the butter. Pat both sides thoroughly with the spice rub.
- Heat a large cast-iron skillet until it is smoking hot. Add some of the remaining butter, decrease the heat to medium-high, and add the grouper fillets. Cook until nicely browned, about 3 minutes, then turn to cook the other side, adding the rest of the butter to the skillet. Cook until browned on the second side, about 2 minutes longer.
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