Blackened Grouper Linguine Recipes

Steps:

• 1. In a large cast iron skillet blacken the fish, When it is done set aside.
• 2. Mix the thousand island dressing and the sauerkraut together.
• 3. For this step I use a electric skillet, then I can make all four at one time. Butter one side of the bread. Then place the buttered side down in the skillet. Then place one slice of Swiss cheese on each slice of bread. Then place one peace of fish on each and then the sauerkraut. Then one slice of Swiss cheese and the other slice of bread butter side up.
• 4. Cook on both sides until hot all the way throw. ENJOY.

Steps:

• Prepare the blackening spice. Put all listed ingredients into a coffee grinder and grind for approximately 1 minute. Set aside.
• Preheat oven to 350 degrees Portion the grouper fillet into 4 equal portions, leaving the skin on. Place the fillet skin-side down on a plate and generously rub the blackening spice onto the flesh. Set aside.
• Roast the fingerling potatoes in oven for 15 minutes or until they are fork tender. Peel and blanch the asparagus in salted boiling water until al dente. Saute the morels with the spring peas and butter until tender. Blanch, shock and puree the watercress in a blender with the cream and 2 tablespoons grapeseed oil for a fine puree.
• Heat the remaining 2 tablespoons grapeseed oil until it smokes and carefully place the grouper flesh side down and blacken the fish. Finish in the oven for 10 minutes.
• To finish the dish, reheat the asparagus on the grill. Bring the watercress cream to a simmer. Reheat the morels and peas. Reheat the fingerling potatoes. Place the asparagus on the plate, place the morels and peas on top of the asparagus. Place the fingerlings next to the vegetables. Place the grouper on the side of the vegetables and sauce. Garnish with a few watercress leaves.

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!