June 03, 2010
Recipe: Blackened Grouper with Orange Remoulade
By Colin Kearns
Several weeks ago, I learned about a great new website for home cooks: Man Tested Recipes. The site has tons of recipes designed for guys. This means a lot of stuff that’s grilled, a lot of stuff with cheese or beer or both, and a lot of stuff with bacon. But they also have a lot of recipes that sportsmen would enjoy, including a decent selection of venison dishes and suggestions on how to cook your catch.
The folks at Man Tested Recipes have been kind enough to share their recipe database with us, and this recipe for grouper (courtesy of Grady Spears) immediately caught my attention. Living in New York, I don’t have much access to good grouper spots. But it’s a species that you can often find at the market or fishmonger.
This one sounds good enough that I wouldn’t mind booking a trip to Florida just so I could catch one and cook my own. Enjoy. —Colin
For Orange Remoulade:
1/2 cup olive oil
1/2 cup chopped green onions
1/2 cup spicy brown mustard
1/4 cup white wine vinegar
2 cloves garlic, minced
3 teaspoons paprika
3 tablespoons freshly squeezed orange juice
3 dashes Tabasco or your favorite hot sauce
1 teaspoon sea salt
Zest of 1 orange, chopped, for garnish
2 teaspoons dried thyme
1 to 2 teaspoons ground cayenne
1 to 2 teaspoons paprika
1 to 2 teaspoons kosher or sea salt
1 teaspoon garlic powder
1 to 2 teaspoons white pepper
1/2 cup unsalted butter, at room temperature
3 pounds grouper fillets
1. To prepare the remoulade, combine all the ingredients except the orange zest in a blender or food processor, processing until smooth. Refrigerate for 20 to 30 minutes, covered, until ready to serve. Present in a bowl, garnished with orange zest. This makes a great condiment to use on rice, too.
2. To prepare the fish, combine the thyme, cayenne, paprika, salt, garlic powder, and white pepper in a small bowl. Mix and set aside.
3. Wipe the grouper fillets clean, then coat both sides of the fillets with half the butter. Pat both sides thoroughly with the spice rub.
4. Heat a large cast-iron skillet until it is smoking hot. Add some of the remaining butter, decrease the heat to medium-high, and add the grouper fillets.
5. Cook until nicely browned, about 3 minutes, then turn to cook the other side, adding the rest of the butter to the skillet. Cook until browned on the second side, about 2 minutes longer.
6. Serve hot with the remoulade sauce.