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

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

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.

GROUPER WITH BLACK BEANS

Steps:

• Preheat oven to 225 degrees. Brush a medium baking dish with butter. Season grouper with salt and place in baking dish. Transfer to oven and cook until fish is opaque, about 20 minutes.
• Divide black beans evenly between 4 bowls. Top with avocado. Season fish with seasoned salt; transfer to bowls. Garnish with scallions and cilantro oil; serve immediately.

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!

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.

YELLOWEDGE GROUPER WITH SAVORY SWEET CORN PUDDING, OYSTER MUSHROOM VINAIGRETTE AND PETITE GREENS

Steps:

• For the vinaigrette: Heat a medium skillet, and then add the mushrooms and saute in the olive oil, sprinkling with salt and black pepper, until wilted, 1 to 2 minutes. Add the thyme, garlic and shallots and saute for 1 more minute. Reduce the heat and add the sherry vinegar and honey. Stir to combine. Taste and add more salt and pepper, if needed, and reserve for plating.
• For the corn pudding: Puree the stock and corn in a high-speed blender. Strain the corn puree through a fine strainer, and then pour into a double boiler over moderate heat. Season with salt and pepper. Stir often; the mixture will begin to thicken from the natural starch in the corn. Cook until desired consistency, and then stir in the butter and creme fraiche. Taste and adjust the salt and pepper, if needed, and keep warm.
• For the grouper: Preheat a large nonstick skillet over medium-high heat. Sprinkle the fillets with salt and pepper. Add the oil to the skillet, and then carefully add the grouper fillets; do not overcrowd the skillet. Sear the fish well, while adding the butter and fresh thyme. Cook until the grouper is well seared and just cooked through, 3 minutes per side. Remove from the skillet.
• To serve, plate 4 ounces of corn pudding into each of four 12-inch shallow bowls. Place a warm grouper fillet in the center, and garnish with the mushroom vinaigrette and petite greens. Serve and enjoy!