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
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
EASY LEMON AND HERB BLACKENED CHICKEN
A very flavorful lemon chicken. Easy to prepare and quick to cook. Serve with rice, salad, or potatoes and a green vegetable.
Provided by cultmovieguy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 2h15m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk 1 cup lemon juice, olive oil, and marjoram together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, stirring occasionally, for 2 hours. Remove chicken from marinade; discard marinade.
- Heat vegetable oil in a skillet over high heat. Cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove skillet from heat and sprinkle chicken breasts with remaining 1 tablespoon lemon juice.
Nutrition Facts : Calories 237 calories, Carbohydrate 6.5 g, Cholesterol 71.9 mg, Fat 11.7 g, Fiber 0.6 g, Protein 26.8 g, SaturatedFat 2.1 g, Sodium 63.7 mg, Sugar 1.6 g
CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour
Provided by Evelyn Liu
Categories Dinner
Yield 1 serving
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
- Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
- In a medium-sized saucepan heat the oil to 325˚F (170°C),
- Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
- In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
- Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
- Add the chicken to the frying pan and coat with the lemon sauce.
- Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
- Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
- Enjoy!
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