Blackened Grouper Merlot

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UGA12

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This one is simple and delicious. Any white fish would work, but I keep snapper and grouper in stock from my fishing trips. Obviously you could add any spices or substitute for a healthier meal. Glad I dont have time to cook like this every day:)

<a href="http://www.flickr.com/photos/83804105@N04/7721354862/" title="IMAG0177 by wall12ace, on Flickr"><img src="http://farm9.staticflickr.com/8434/7721354862_a1bdda9a34.jpg" width="500" height="299" alt="IMAG0177"></a>

Take the blood line out of fillet, and put on a heavy coating of Cajun seasoning and blacken
<a href="http://www.flickr.com/photos/83804105@N04/7721361266/" title="IMAG0178 by wall12ace, on Flickr"><img src="http://farm8.staticflickr.com/7266/7721361266_1645b9e753.jpg" width="500" height="299" alt="IMAG0178"></a>


After about 3-4 minutes on medium high flip
<a href="http://www.flickr.com/photos/83804105@N04/7721364842/" title="IMAG0181 by wall12ace, on Flickr"><img src="http://farm8.staticflickr.com/7108/7721364842_ec4d8f3197.jpg" width="500" height="299" alt="IMAG0181"></a>

After 3-4 minutes on other side put in preheated oven on 300 while finishing the sauce. Dont let it go more than about ten minutes in oven. Worst thing you can do is overcook fish. Add garlic for a few seconds before deglazing.
<a href="http://www.flickr.com/photos/83804105@N04/7721367310/" title="IMAG0183 by wall12ace, on Flickr"><img src="http://farm9.staticflickr.com/8281/7721367310_5a601812f6.jpg" width="500" height="299" alt="IMAG0183"></a>

Deglaze with white Merlot and reduce for 5-10 minutes
<a href="http://www.flickr.com/photos/83804105@N04/7721370806/" title="IMAG0191 by wall12ace, on Flickr"><img src="http://farm8.staticflickr.com/7271/7721370806_a90cf02349.jpg" width="500" height="299" alt="IMAG0191"></a>

Add parsley and whisk in butter.
<a href="http://www.flickr.com/photos/83804105@N04/7721375636/" title="IMAG0192 by wall12ace, on Flickr"><img src="http://farm9.staticflickr.com/8434/7721375636_8dca3db88d.jpg" width="500" height="299" alt="IMAG0192"></a>

Eat
<a href="http://www.flickr.com/photos/83804105@N04/7721380540/" title="IMAG0196 by wall12ace, on Flickr"><img src="http://farm9.staticflickr.com/8427/7721380540_23bd2a999e.jpg" width="500" height="299" alt="IMAG0196"></a>

The kids really love Buffalo grouper and snapper so made a little of that as well
<a href="http://www.flickr.com/photos/83804105@N04/7721384774/" title="IMAG0203 by wall12ace, on Flickr"><img src="http://farm8.staticflickr.com/7256/7721384774_f42c946133.jpg" width="500" height="299" alt="IMAG0203"></a>
 
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UGA12

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Meant to ask you cie, do you have a copy of "River Road Recipes"? Think it was originally a womens league or church around baton rouge that released it years ago and it has been re-released many times over since. Have had it for years and it is one of my favorites.
 
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UGA12

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layinwood said:
UGA, I apologize for being dumb on this subject but what does "take the blood line out" mean?
Click to expand...

Sorry, guess I should have said if your filet still has a blood line remove it. We clean all of own fish and usually have over #100+ of fish so we tend to be quick instead of thorough. That means when I am ready to eat a piece that I have to finish trimming it up. If you buy from a fish market or grocery store then it may not need it as they may have done it. If not it is the red line that runs down the center of the filet and can have an off-putting taste. In the picture I posted above you can see the red in the middle of the filet. Simply turn your knife at a 45 degree angle on each side of blood line and cut a V. Turns the large filet into two smaller yet cleaner pieces of fish.
 
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Cie

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UGA12 said:
Meant to ask you cie, do you have a copy of "River Road Recipes"? Think it was originally a womens league or church around baton rouge that released it years ago and it has been re-released many times over since. Have had it for years and it is one of my favorites.
Click to expand...

My wife got a copy of this book for her birthday or Christmas. Not from me, though. I gave her cleaning supplies, as usual:)
 
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DZ

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UGA12 said:
This one is simple and delicious. Any white fish would work, but I keep snapper and grouper in stock from my fishing trips. Obviously you could add any spices or substitute for a healthier meal. Glad I dont have time to cook like this every day:)

<a href="http://www.flickr.com/photos/83804105@N04/7721354862/" title="IMAG0177 by wall12ace, on Flickr"><img src="http://farm9.staticflickr.com/8434/7721354862_a1bdda9a34.jpg" width="500" height="299" alt="IMAG0177"></a>

Take the blood line out of fillet, and put on a heavy coating of Cajun seasoning and blacken
<a href="http://www.flickr.com/photos/83804105@N04/7721361266/" title="IMAG0178 by wall12ace, on Flickr"><img src="http://farm8.staticflickr.com/7266/7721361266_1645b9e753.jpg" width="500" height="299" alt="IMAG0178"></a>


After about 3-4 minutes on medium high flip
<a href="http://www.flickr.com/photos/83804105@N04/7721364842/" title="IMAG0181 by wall12ace, on Flickr"><img src="http://farm8.staticflickr.com/7108/7721364842_ec4d8f3197.jpg" width="500" height="299" alt="IMAG0181"></a>

After 3-4 minutes on other side put in preheated oven on 300 while finishing the sauce. Dont let it go more than about ten minutes in oven. Worst thing you can do is overcook fish. Add garlic for a few seconds before deglazing.
<a href="http://www.flickr.com/photos/83804105@N04/7721367310/" title="IMAG0183 by wall12ace, on Flickr"><img src="http://farm9.staticflickr.com/8281/7721367310_5a601812f6.jpg" width="500" height="299" alt="IMAG0183"></a>

Deglaze with white Merlot and reduce for 5-10 minutes
<a href="http://www.flickr.com/photos/83804105@N04/7721370806/" title="IMAG0191 by wall12ace, on Flickr"><img src="http://farm8.staticflickr.com/7271/7721370806_a90cf02349.jpg" width="500" height="299" alt="IMAG0191"></a>

Add parsley and whisk in butter.
<a href="http://www.flickr.com/photos/83804105@N04/7721375636/" title="IMAG0192 by wall12ace, on Flickr"><img src="http://farm9.staticflickr.com/8434/7721375636_8dca3db88d.jpg" width="500" height="299" alt="IMAG0192"></a>

Eat
<a href="http://www.flickr.com/photos/83804105@N04/7721380540/" title="IMAG0196 by wall12ace, on Flickr"><img src="http://farm9.staticflickr.com/8427/7721380540_23bd2a999e.jpg" width="500" height="299" alt="IMAG0196"></a>

The kids really love Buffalo grouper and snapper so made a little of that as well
<a href="http://www.flickr.com/photos/83804105@N04/7721384774/" title="IMAG0203 by wall12ace, on Flickr"><img src="http://farm8.staticflickr.com/7256/7721384774_f42c946133.jpg" width="500" height="299" alt="IMAG0203"></a>
Click to expand...


I. AM. STARVING. NOW. THANKS.

That looks amazing! Better than any blackened fish I've seen in a restaurant. :toast:
 
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