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Blackened Grouper for Mother's Day
BuckeyeBob
Posts: 673
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.
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.
Clarendon Hills, IL
Comments
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I would absolutely destroy that Grouper! Man-O-Man love blackened fish. Nicely done @BuckeyeBob.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Perfectly done, nice lookin' plate.
A great example of preheating CI at a lower controlled temp to blacken.
=D>BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Thanks Focker and NP. And agree the pre-heat is the key.Clarendon Hills, IL
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M M M I'm loving it! Great looking cook Bob. O-H!Large and Small BGECentral, IL
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looks great!
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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.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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