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Newbie\'s Success with Blackened Grouper!!

LFGEnergyLFGEnergy Posts: 618
edited 11:36PM 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.

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

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.


Lets EAT!!! :laugh: :woohoo:

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


  • 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!

    • 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: 4,393
    Dave, blackened grouper is one of my favorite fish preperations. You're blackened grouper and shrimp look sooooooo good! :)
  • tjvtjv Posts: 3,721
    nice cook, that is my favorite skillet for blackening. 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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