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Newbie\'s Success with Blackened Grouper!!

LFGEnergyLFGEnergy Posts: 618
edited 8:51PM in EggHead Forum
First, we have eaten blackened fish for two nights in a row at my house, based on our success with blackening :woohoo: :P .

It is something I have wanted to try for many years, but was intimidated by the process. After watching Frank from Houma's YouTube Video, I worked up the courage to try blackening, and the results could not have been better!!! Below are a few pics for your entertainment.

A beautiful piece of Grouper and some really fresh shrimps.
grouperblackend004.jpg

Rubbed fish and shrimp with butter and then dusted with blackening spice. EASY PEASY!!!
grouperblackend005.jpg

Heated egg to about 500 with a small amount of oil on griddle. Griddle was purchased for $12 at Academy (and is now a favorite toy!!!). Figure about 2 minutes per side, maybe a little more.
grouperblackend009.jpg

grouperblackend007.jpg

Lets EAT!!! :laugh: :woohoo:
grouperblackend011.jpg

If above looks good, try it! Have to say it was one of the easiest cooks I have done on Egg.

Dave in Keller, Texas

Comments

  • that looks amazing! well done!
  • BoatmanBoatman Posts: 854
    I too love blackened fish and make it quite often. Your's look great, and you gotta love the CI. Here is a recipe to make you own blackening seasoning - straight from Paul himself!

    Ingredients
    • 1 tablespoon sweet paprika
    • 1 teaspoons salt
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon cayenne
    • 3/4 teaspoon white pepper
    • 3/4 teaspoon black pepper
    • 1/2 teaspoon dried thyme leaves
    • 1/2 teaspoon dried oregano leaves
    Make a double batch!
  • LFGEnergyLFGEnergy Posts: 618
    Excellent! Thanks for the recipe! Better than buying the spice at $3 a bottle (although it sure is tasty!).

    Dave in Keller, Texas
  • eenie meenieeenie meenie Posts: 4,392
    Dave, blackened grouper is one of my favorite fish preperations. You're blackened grouper and shrimp look sooooooo good! :)
  • tjvtjv Posts: 3,627
    nice cook, that is my favorite skillet for blackening.
    www.ceramicgrillstore.com ACGP, Inc.
  • thechief96thechief96 Posts: 1,908
    That does look good. Guess I'll have to try it.
    Dave San Jose, CA The Duke of Loney
  • BoatmanBoatman Posts: 854
    You'll never know the difference B)
  • Hi Dave, nice looking cook. I need to add this one to the list. Thanks for sharing.
  • I need a griddle? Where or what is 'Academy'? Fish and shrimp looks great!
  • crmiltcrmilt Posts: 115
    Do you close the lid while cooking?
    __________ Chris
  • LFGEnergyLFGEnergy Posts: 618
    Academy is a large sporting goods chain in Texas, but dont know what other states they are in. The $12 griddle was a lucky find, on same day I was about to pay $35 for almost same thing at Cabelas.
  • LFGEnergyLFGEnergy Posts: 618
    I left lid up for most of cook, closed it last minute or so on fish to finish cooking the inside. This is one issue I will have to experiment with on future cooks, but again, I would do first open as the fish can cook pretty quick!
  • Oooooooooooh Yeeeaaah! Looks mightyfine - you are hooked B)
  • Frank, thanks to you, dozens of us are hooked! ;) I still feel guilty about eating half of your fish in Atlanta '08. :blush:
  • There were three dudes grazing the '08 fest that made four trips for the Blackened fish :)

    In '09 I was in the same spot but didn't do any fish. They came by looking for some blackened redfish. :(
  • LFGEnergyLFGEnergy Posts: 618
    I echo that sentiment. I would not have tried blackening if Frank did not make it look so easy in his video. Many thanks for your video and advice.

    Dave in Keller, Texas
  • Normaly we are supposed to hook the fish

    In this case the fish hooks us :)
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