Blackened Grouper for Mother's Day

BuckeyeBob

My wife loves fish and unfortunately for her, I don't. However, for Mother's Day, I decided to make some for her for dinner. I bought some great pieces of Grouper from our local seafood place. They fly it in fresh every day and is as good as we can get here in Chicago.



I coated it heavily weigh the new Dizzy Pig Bayou-ish and then a few shakes of DP Swamp Benom to add a little bit of extra heat. This was my first time using the new Bayou-ish and it is outstanding. Love that the salt level is pretty low and not overpowering like so many other Cajun spices you buy in the store. Highly recommend!!



I heated up my Large to around 500 and put my Lodge skillet in there to heat for about 30 minutes with a some canola oil. After it was heated, I added a little bit of butter. After it melted, I put in the fish.



After about 3 minutes of cooking I flipped the fish and cooked for another 2-3 minutes before I took it off.



It smelled so good coming off of the Egg. I served it up with some Brown Rice and Sautéed Spinach.





I really enjoyed this and could be a good start for me to start eating more fish. More importantly, my wife loved it and said, "This is as good or better than I can get in a restaurant down South". Made me very proud and happy and it was such an easy cook.

NPHuskerFL

I would absolutely destroy that Grouper! Man-O-Man love blackened fish. Nicely done @BuckeyeBob‌.

Focker

Perfectly done, nice lookin' plate.

A great example of preheating CI at a lower controlled temp to blacken.

=D>

BuckeyeBob

Thanks Focker and NP. And agree the pre-heat is the key.

saluki2007

M M M I'm loving it!  Great looking cook Bob.  O-H!

weredaone

looks great!

TUTTLE871

I did some stripped Bass last night and ended up with me liking blackened fish. My wife love fish and so my neighbor handed me some a few days ago and got the same results of like-ability.

buzd504

that looks great!