Living in Florida I have grown up surrounded by fresh seafood. I can honestly say being a pescaterian would come easy to me because there are so many ways you can prepare seafood. One of my favorite fish is Grouper. Grouper is an extra lean fish with meat that is white, firm, and flaky. It's mild flavor makes Grouper one of the best “real Florida” seafood choices. It can be used in almost any seafood recipe. Florida grouper can be purchased fresh or frozen and due to the convenience of the grocery store (don't judge me)... I often buy it flash frozen in the seafood section. Yes I know, fresh is best, but vacuum sealed fish is a great alternative when fresh fish isn't a convenient option. Below you will find two of my favorite grouper recipes... One blackened with a lobster salsa and the other fried on top of cheese grits. Both delicious and both sure to satisfy your seafood cravings!
XOXO,
Meagan
Ingredients:
Yields 4 servings
For the Fish:
4 Grouper filets
2Tb butter
2Tb avocado or extra virgin olive oil
1 jar of your favorite blackening seasoning
1 lemon
For the Salsa:
2 lobster tails
1 mango, diced
1/2 red onion, diced
1-2 ears of corn, chard and cut off the cob
1 avocado
1 lime, juiced
1/2 jalapeno, diced
salt and pepper to taste
2 cloves garlic, chopped fine
For the Whipped Potatoes:
2 lbs potatoes
½ cup whipping cream
½ cup butter
2-3 garlic cloves minced
salt and pepper
chives as garnish (optional)
For the Sauce:
1 cup mayonnaise
1 cup Greek yogurt
1 cup cilantro leaves
1 tablespoon avocado or extra virgin olive oil
2 limes, juiced
salt and pepper to taste
Cooking Instructions:
For the fish:
Coat the grouper with a light layer of fresh lemon juice and generously rub the grouper with the seasoning to coat. Heat an oil-rubbed, cast iron pan to medium-high (do not use a non-stick pan as the pan cannot hold up to the heat required to blacken). Place coated fish in pan and allow to sear on both sides... For a thicker piece of grouper, you will want to sear about 6 to 7 minutes per side. For a thinner piece of fish, 4 to 5 minutes.
For the Salsa:
Chop ingredients into similar size pieces and season with lime juice, salt and pepper (reserve)
Preheat broiler to high. Set lobster tails on a baking sheet. With kitchen scissors cut the top of the lobster tail shell down to the tip of the tail, avoiding the meat. Devein and remove any grit. Carefully split tails in half. Add small pats of butter along the lobster tails. Place lobster in oven on an upper middle rack. Let cook until meat is opaque and white, about 8 minutes. After 6 Minutes check lobster and add more butter if necessary. Remove meat from the tails, cool, and chop into bite size pieces.
Top each corn on the cob with about 2 tablespoons of oil, salt, and pepper. Place corn on a baking sheet. Broil on high, turning every 3-5 minutes until nicely charred. Let corn cool and remove from the cob.
Stir together all of the ingredients in a medium bowl. Reserve until service. I add the avocado at the last minute so it does not turn brown.
For the Whipped Potatoes:
Peel the potatoes and place in a large pot. Potatoes should be roughly the same size, to ensure even cooking. Fill pot with enough water to cover potatoes and cook the potatoes for about 20 minutes, or until they are tender. Drain the potatoes and place into a mixing bowl. Using a mixer, whip the potatoes. Slowly drizzling in the whipping cream and add the minced garlic. Add the softened butter and continue beating the potatoes until they are 'whipped' and fluffy. Salt and pepper to taste and garnish with chopped chives. Cover potatoes and hold warm until service. Adding more cream or butter if potatoes become to dry.
For the Sauce:
Place all ingredients in a food processor. Blend until cilantro is thoroughly chopped and all ingredients are well combined. Taste; add additional lime juice or salt and pepper as needed. Cover and chill until service.
I like plating this dish vertically. Start by adding a layer of sauce to the plate, top with a dollop of whipped potatoes, add the blackened fish, and finish with the salsa on top. Additional cilantro or lime can be added as a garnish. Each flavor should be enjoyed with one sweep of the fork and that will insure a flavor explosion!
Make it Simple... There are three areas where you can cut corners and simplify the dish if needed. The first being pre-made mashed potatoes from the refrigerated section (I love this cheat!) The second would be to buy a creamy cilantro dressing and season it to your personal liking. The third is to buy a mango pico and add the lobster and avocado (not my favorite, but wouldn't ruin the dish.. sometimes you just need quick and easy, I get it!)
Ingredients:
Yields 4 servings
For the Fish:
4 Grouper filets
1 1/2 cup cornmeal
1 Tablespoon granulated garlic
1 Teaspoons onion powder
1/2 teaspoon paprika
1/2 -1 teaspoons cayenne pepper
1 teaspoon black pepper
2 teaspoons salt
1 1/2 cup buttermilk
chives, chopped for garnish
hot sauce of choice for garnish ( I like Louisianan for fried fish)
For the Grits:
4 cups chicken broth
1/2 cup heavy cream
1 cup quick cooking grits or cornmeal
salt and pepper
1 tbsp butter
1/4 cup cheddar cheese
Side of Slaw:
1/2 cup mayo
1/3 cup sugar
3-4 tbs cider vinegar
1.5 tbsp water
1/8 tsp celery seed
salt and pepper
14 ounces shredded cabbage or coleslaw mix
Cheddar Bay Biscuits:
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, optional
1 cup buttermilk
1/2 cup unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese
Cooking Instructions:
For the Fish:
I prefer to pan fry, but you could also you a deep fryer or air fryer.
In a large bowl mix together, cornmeal,garlic , onion powder, cayenne, salt and pepper. Dip each fish filet in buttermilk and coat with corn meal mixture. (reserve coated fish on basking sheet) Heat a large skillet to medium-high with vegetable oil. Oil should be hot and sizzle, but not smoking. Pan fry the fish a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, about 4 minutes or more per side depending on the size.
Remove from the pan with a spatula and place on a baking sheet lined with paper towels. Repeat with the remaining fillets and season the fish with lemon juice (optional).
For the Grits:
In a saucepan, bring the 4 cups of chicken stock and 1/2 cup heavy cream to a low simmer. Once simmering, stir in the grits and season with salt.
Stir constantly, until thickened, about 5 minutes. Stir in the butter and cheese. Season with salt and pepper to taste.
For the Slaw:
Combine mayo, sugar, cider vinegar, water, celery seed, salt, and pepper. Mix until well combined. Add cabbage to a medium sized bowl and pour dressing over the top and stir well. Cover, and chill in refrigerator for at least 15 minutes before serving.
For the Biscuits:
Preheat oven to 450 degrees. Line a baking sheet with parchment paper or non-stick aluminum foil. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper. In another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until combined. Gently fold in cheese. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown. For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture. Serve immediately.
Make it Simple... Oh boy this recipe has so many shortcuts which I take advantage of often. Gracious cheese grits are a perfect quick and easy substitute for quick cooking grits. I also love to use pre-made Cajun fish fry mix instead of making my own... pre-made coleslaw mix and dressing is delicious and to top it all off Red Lobster makes cheddar bay biscuits in a box. So needless to say this recipe can be simple or complex... do what works best for you. Both are delicious and always remember half the battle of cooking at home is getting delicious meals on the table without completely exhausting yourself. Pick what you feel comfortable making and roll with it... A great cook, is a smart cook!