Blackened Grouper Grilled Asparagus Morels Fingerlings Recipes

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



Cast Iron Blackened Grouper with Grilled Seasonal Asparagus, Morels, Roasted Fingerlings, and Watercress Cream image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

Blackening Spice, recipe follows
2 pound grouper fillet
12 fingerling potatoes
8 peeled white asparagus
8 peeled green asparagus
1/2 pound fresh morel mushrooms
1/2 cup sugar snap peas (remove pods)
3 tablespoons unsalted butter
3 bunches watercress
2 cups heavy cream
4 tablespoons grape seed oil, divided
1 tablespoon black peppercorns
1 tablespoon coriander seed
1 teaspoon cayenne pepper
1 teaspoon Spanish paprika
2 lemons, zest, dried
2 oranges, zest, dried
Salt and pepper

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.

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



Cast Iron Blackened Grouper with Grilled Seasonal Asparagus, Morels, Roastedfingerlings and Watercress Cream image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 17

1 tablespoon black peppercorns
1 tablespoon coriander seed
1 teaspoon cayenne pepper
1 teaspoon Spanish paprika
2 lemons, zest, dried
2 oranges, zest, dried
Salt and pepper
2-pound grouper fillet
12 fingerling potatoes
8 peeled white asparagus
8 peeled green asparagus
1/2 pound fresh morel mushrooms
1/2 cup sugar snap peas (remove pods)
3 tablespoons unsalted butter
3 bunches watercress
2 cups heavy cream
4 tablespoons grapeseed oil, divided

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.

GRILLED ASPARAGUS MEDLEY



Grilled Asparagus Medley image

This colorful veggie recipe happened by accident. One evening , I didn't have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley. It goes great with any grilled meat. -Pam Gaspers, Hastings, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 13

1 pound fresh asparagus, trimmed
1 each sweet red, yellow and green pepper, julienned
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1 medium onion, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon dill weed

Steps:

  • In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat. Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat. , Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.

Nutrition Facts : Calories 78 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BLACKENED GROUPER



Blackened Grouper image

Another one I learned in a cooking class. I am not a fan of fish, but this was awesome! Check out my citrust remoulade recipe to use on the side. It is a must!

Provided by deinemuse

Categories     < 15 Mins

Time 12m

Yield 4 serving(s)

Number Of Ingredients 4

cooking spray
4 (8 ounce) grouper fillets
1/4 cup cajun seasoning
10 lemon wedges

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).

Nutrition Facts : Calories 215.6, Fat 2.4, SaturatedFat 0.5, Cholesterol 83.9, Sodium 121.2, Carbohydrate 3.8, Fiber 1.6, Protein 44.4

BLACKENED GROUPER



Blackened Grouper image

I started making this 20 years ago when I was a Chef in South Florida. I made my own blackening spice and got my cast iron skillet smoking hot(white). That's the key....Good spice and a hot pan. This works with most of your favorite fishes, (salmon, swordfish, tuna, mahi, etc). Serve it with some nice roasted red potatoes, grilled veggies and a blue cheese salad.

Provided by www.ChefJoesRubs.com

Categories     One Dish Meal

Time 40m

Yield 2 fish filets, 2 serving(s)

Number Of Ingredients 4

1 (8 ounce) fresh grouper
4 ounces oil, of choice
4 tablespoons you favorite blackening seasoning (I recommend Chef Joes)
1 lemon

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!

Nutrition Facts : Calories 617.2, Fat 58, SaturatedFat 8.7, Cholesterol 42.3, Sodium 62.2, Carbohydrate 5.8, Fiber 2.5, Protein 22.8

BLACKENED GROUPER, GRILLED ASPARAGUS, MORELS, FINGERLINGS RECIPE



Blackened Grouper, Grilled Asparagus, Morels, Fingerlings Recipe image

Provided by á-174942

Number Of Ingredients 19

BLACKENING SPICE:
1 tablespoon black peppercorns
1 tablespoon coriander seed
1 teaspoon cayenne pepper
1 teaspoon paprika
2 lemons zest, dried
2 oranges zest, dried
Salt to taste
Freshly-ground black pepper to taste
THE DISH:
2 pounds grouper fillet
12 fingerling potatoes
16 peeled asparagus spears
1/2 pound fresh morels
1/2 cup sugar snap peas pods removed
3 tablespoons unsalted butter
3 bunches watercress
2 cups heavy cream
4 tablespoons grape seed oil divided

Steps:

  • Blackening Spice: Prepare the blackening spice by putting all ingredients into a food processor for a few seconds until chopped and mixed thoroughly. Set aside. Preheat the oven to 350 degrees and divide the fish into four portions, leaving the skin intact. Place the fillet skin-side down and rub generously with the blackening spice. Set aside. Roast the potatoes in the oven for about 15 minutes, or until they are very tender when pierced with a fork. Peel and blanch the asparagus in boiling salted water. It should be cooked until it is al dente. Saute the morels with the butter and the snap peas in a medium skillet over medium heat. Blanch the watercress, then shock it under cold running water. Drain thoroughly and puree in a blender with the cream and 2 tablespoons of the grape seed oil. Heat the remaining grape seed oil in a skillet over medium-high heat until it smokes. Place the grouper skin-side down in the skillet and blacken the fish. Finish it in the oven for about ten minutes. To finish the dish, reheat the asparagus on a hot grill. Bring the watercress cream to a simmer and reheat the morels and peas. Reheat the fingerling potatoes. Place the asparagus on the plate and place the morels and peas on top of the asparagus. Dribble some of the watercress cream over the top of the vegetables. Next, place the potatoes next to the vegetables. Now, place the grouper on the other side of the vegetables. Garnish with fresh watercress leaves. This recipe yields 4 servings.

GRILLED GROUPER WITH ORIENTAL SAUCE



Grilled Grouper With Oriental Sauce image

Make and share this Grilled Grouper With Oriental Sauce recipe from Food.com.

Provided by Shirl J 831

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup orange juice
2 tablespoons vegetable oil
2 tablespoons light soy sauce
1 tablespoon lemon juice
1 clove garlic, minced
1/2 teaspoon ginger
1/8 teaspoon pepper
2 lbs grouper

Steps:

  • Combine sauce ingredients.
  • Marinate fish in sauce at least 30 minutes.
  • place the fish on light oiled grill, over hot heat.
  • Brush frequently with sauce.
  • Do not overcook.
  • Fish is done when it flakes easy with a fork.

LEMON BLACKEN GROUPER



Lemon Blacken Grouper image

I like this because you know when you're eating fish it's hard to get enough lemon on there. You either put too much or not enough. This way seems to make it just about even all over the fish.

Provided by Chef 1027782 FROM M

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 pieces grouper
2 tablespoons butter
1 teaspoon chopped garlic
2 tablespoons lemon juice
1 cup chopped green onion
1 cup sliced mushrooms
salt & pepper
blackening seasoning (don't matter what kind)

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.

Nutrition Facts : Calories 65.5, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 55.8, Carbohydrate 3.2, Fiber 0.9, Sugar 1.1, Protein 1.1

BAKED GROUPER CREOLE/PARMESAN



Baked Grouper Creole/Parmesan image

I bastardized this recipe from Emeril - I love grouper, reminds me of our honeymoon in the Bahamas. And, it's been cheap lately.

Provided by Sara in MD

Categories     Creole

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs grouper fillets
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon grated fresh parmesan cheese
1/4 cup finely chopped fresh herb, such as tarragon,thyme,basil or chives
lime juice (optional)
2 1/2 tablespoons paprika
1 tablespoon salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon red pepper flakes
1 tablespoon dried oregano leaves
1 tablespoon dried thyme

Steps:

  • Add essence ingredients together and mix well, can keep in well sealed jar for 3-6 months.
  • Heat oven to 400.
  • Mix butter, oil, parmesan and essence in small bowl, whisk till smooth.
  • Brush generously on fillets.
  • Bake for 15-20 minutes, basting fish with sauce a couple of times.
  • Top with herbs in last 5 min of cooking, cook till fish is flaky.
  • Sprinkle with lime juice.
  • Serve.

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