Tuesday, August 6, 2013

Broiled Blackened Grouper

Grouper is a very delicious and flavorful white fish. They are also super fun to catch, but we really haven't had a chance to do much of that lately, so when I saw it on sale at Harris Teeter last week, I jumped at the chance to broil some up for dinner. I used a delicious "jerk seasoning" blend that I received as a gift at my bridal shower from my Aunt Bon. It was rich with cumin, garlic, thyme, allspice, and cayenne for heat. You can make your own or use a blacking or jerk spice mix already made up. The key really is in broiling the fish under the hot broiler for just a few minutes so that it is crispy on top and perfectly tender inside. Grouper fillets tend to be meatier than typical whitefish like tilapia, so they are flakier, moister, and overall a real treat. If you can find a fillet of grouper, give this a try.
Broiled Blackened Grouper
1 lb. grouper fillet
2 Tbs. jerk seasoning
1 Tbs. butter
1/2 lemon

1. Rinse the fillet with cold water and pat dry with a paper towel. Rub your fingers over the fillet to ensure that there are no bones. If you feel a little bone, remove it with a knife.
2. Line a baking sheet with foil and rub with oil or spray with non-stick spray.
3. Set the grouper on the baking sheet. Sprinkle with salt and seasoning. Dot the top with butter.
4. Boil on high for 8 minutes. Turn on your fan and open the door. Things could get a bit smokey. It will be worth it!
I served it with roasted vegetables and a light salad. It was a delicious treat!

One Year Ago: Homemade Bacon
Two Years Ago: Baked Herbed Pork Chops
Three Years Ago: Squash Vichyssoise

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