Blackened Grouper Recipes

Steps:

• For the linguine: Bring 4 cups of water to a boil and add the oil and a dash of salt. Add the linguine and cook until al dente (slightly firm to the bite), 3 to 4 minutes. Drain the pasta and set aside.
• For the beurre blanc: Put the cream, lemon juice, vinegar and shallots in a saucepan over medium heat. Bring to a boil and reduce by about half. Whip in the butter until smooth. Strain the sauce to remove the shallots. Add salt and pepper to taste and set aside.
• For the grouper: Heat a medium nonstick pan over medium heat and add the olive oil. Sprinkle Cajun seasoning over one side of the grouper (the serving side). Cook until well seared and cooked through, about 3 minutes per side. Transfer to a plate.
• Heat a nonstick pan over medium heat. Add the olive oil, haricots verts and minced garlic and cook briefly. Add the linguine and toss in 2 ounces (1/4 cup) of the beurre blanc sauce.
• To assemble, arrange the linguine in the center of a plate and place the grouper fillet on top. Sprinkle on the shredded Parmesan and garnish with a lemon wedge.

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!

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).