Best Cast Iron Blackened Grouper With Grilled Seasonal Asparagus Morels Roasted Fingerlings And Watercress Cream Recipes

CAST IRON BLACKENED GROUPER WITH GRILLED SEASONAL ASPARAGUS, MORELS, ROASTED FINGERLINGS, AND WATERCRESS CREAM

Steps:

• 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 grape seed oil for a fine puree. Heat the remaining 2 tablespoons grape seed 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.
• Prepare the blackening spice. Put all listed ingredients into a coffee grinder and grind for approximately 1 minute. Set aside.

BLACKENED FISH NUGGETS WITH REMOULADE SAUCE

Steps:

• For the Remoulade Sauce: In small bowl mix all ingredients together. Chill until ready to serve.
• For the Fish Nuggets: Heat a cast iron skillet to high heat while preparing the fish. Do not add butter yet.
• Pat fillets with paper towel to dry and cut into bite-sized pieces.
• Place blackened seasoning blend and flour in large plastic ziptop bag and mix well. Add pieces of fish, seal, and shake till fully coated; set aside.
• Add oil and butter to the hot pan and allow to melt and sizzle. Carefully add fish pieces and fry at high heat for about 1 minute per side in well-ventilated area. Remove and place on paper towel to absorb excess butter. Serve immediately with remoulade sauce and wedge of lemon.

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS

Steps:

• In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
• Add mushrooms and cook until they start to brown, stirring often.
• Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

BLACKENED GROUPER

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!

LEMON BLACKEN GROUPER

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.